Chorizo & soft-boiled egg salad

What you need

Ingredients

Measured for 3 servings.

• 500 gBaby New Potatoes
• 4 pcs (approx. 220 g)Egg
• 225 ggreen beans
• 225 gChorizo
• 5 gGarlic Clove
• 30 mlSherry vinegar
• 8 gParsley

Make it

Method

1. 01

   Halve the 500 g baby potatoes, trim the 225 g green beans, slice the 225 g chorizo and 5 g garlic, and chop 8 g parsley. Put the potatoes into boiling water; cook for about 12 minutes until a knife slides through them.

2. 02

   After the potatoes have cooked for 6 minutes, lower the 4 eggs (about 220 g) into the same pan. Add the green beans for the final 2–3 minutes. Drain the potatoes and beans; cool the eggs under cold running water to stop the cooking. The eggs will have soft yolks; use fully cooked eggs instead for anyone advised to avoid undercooked eggs.

3. 03

   Meanwhile, fry the chorizo in a dry skillet over medium heat for 2–3 minutes until its edges crisp and it releases some fat. Lift it out, briefly soften the sliced garlic in the same pan for about 30–60 seconds without browning it, then take the pan off the heat and stir in 30 ml sherry vinegar and the parsley.

4. 04

   Toss the warm potatoes and beans with the chorizo and pan dressing. Peel and quarter the eggs, arrange them on top and divide the salad into 3 portions. Serve warm; do not hold soft-boiled eggs at room temperature for extended periods.