Chorizo, Egg & Ciabatta Salad

prep 10 mins cook 10 mins
  • ½ ciabatta loaf, cut into chunks
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • 4 eggs
  • 200 g (7 oz) chorizo, thickly sliced
  • 4 handfuls of young spinach leaves
  • salt and pepper

Toss the ciabatta chunks in 2 tablespoons of the oil, spread out on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until golden brown.

Meanwhile, in a small bowl, whisk together the remaining oil, the vinegar and wholegrain mustard to make the dressing.

Poach the eggs in a large saucepan of barely simmering water for 5 minutes. Fry the chorizo in a dry frying pan over a medium heat for 3–4 minutes or until crisp and cooked through.

Toss the spinach and chorizo in a bowl with a little of the dressing. Divide between 4 plates, scatter over the ciabatta croûtons and top each salad with a poached egg. Drizzle with the remaining dressing, season to taste with salt and pepper and serve immediately.

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