Warm chorizo and poached egg salad
This recipe is very close to the warm chorizo and soft-boiled egg salad in the summer 2015 special issue of Régal (a French food magazine), « vite fait… bien frais » — quick and cool. If you can still find it online, do grab it: it’s full of lovely recipes. Anyway, it’s the one that inspired me ^^.
I preferred a poached egg to a soft-boiled one (the kind you cook in its shell, somewhere between soft-boiled and hard-boiled).
Preparation
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Step 1
Slice the potatoes (peeled beforehand) into rounds and cook them for 10 minutes in a steam oven or a saucepan. If you go for the saucepan, start them in cold water with a little salt. In the steam oven, the salt isn’t necessary.
Top and tail the green beans (pinch off both ends with your thumb and forefinger), wash them and cook them for 30 minutes in the steam oven or in a pan of boiling water (salt it or not, as you like).
Slice 6 rounds of chorizo and pan-fry them with no added fat.
Make the vinaigrette, set aside half for the potatoes (or three-quarters if you boiled them in water) and the other half for the beans.
Arrange everything on the plates. Add the radishes, sliced into rounds.
Now for the poached eggs… For that, I’ll point you to the beautifully explained one (all in photos) by Chef Simon of Le Monde. It’ll save you any pointless gadget-buying, showing that the secret lies in the extreme freshness of the eggs and the temperature of the water.
Set them on the plates and serve immediately with good bread (for dipping soldiers ^^).
Recipe photos
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