Polenta with chorizo & poached eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- ¼ of a 250g chorizosausage ring, thinly sliced
- 200g chardsliced
- 2 large eggs
- 125g quick-cook polenta
- 30g parmesangrated
- 2 tbsp olive oil
- ½ small bunch parsleyfinely chopped
Nutrition: Per serving
- kcal428
- fat31g
- saturates10g
- carbs13g
- sugars1g
- fibre2g
- protein23g
- salt2.8g
Method
step 1
Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
step 2
Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
step 3
Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.
