St Clement’s rise & shine juice
Named after the nursery rhyme, this drink of 'oranges and lemons' is a freshly squeezed treat for the morning
Soft-boiled eggs with chorizo soldiers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2-4 large eggsat room temperature
- 4 thin slices soft white bread
For the chorizo soldiers
- 1 tbsp sundried tomato paste
- 50g sliced chorizo
For the veggie soldiers (optional)
- 1 tbsp pestoor chutney
Nutrition: per serving
- kcal413
- fat16g
- saturates5g
- carbs45g
- sugars4g
- fibre3g
- protein21g
- salt2g
Method
step 1
First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
step 2
Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
step 3
Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.
