Soft boiled eggs with crispy chorizo

Recipe from: 29 June 2011

Ingredients 8
Servings 1
Minutes 5 mins


Serving Change
  • 1
    slice of Low GI Brown Seed Bread (if you don’t do seed bread then try an English muffin instead)
  • 1
    large, free-range egg
  • a few thick slices of chorizo
  • fresh chives
  • cream cheese
  • a dash of sweet chilli sauce and Worcestershire sauce
  • a dash of olive oil
  • salt and pepper


5 mins
Pan fry the thickly sliced chorizo for 3-4 minutes in a dash of olive oil.
Remove from heat and chop roughly.
Taking care not to burn it, double toast the bread (which makes it nice and crunchy and adds to the texture).
Bring a small pot of water to the boil. Once boiling add the room temperature egg. Rest it gently on the bottom of the pot with a large spoon to avoid cracking the shell.
Cook for 5 minutes and 15 seconds (this should give you a firm egg white with a soft yolk). Timing is important here so make sure you have a timer of some sorts. You may need to adjust the timing slightly for areas above sea level.

Plating up:
Spread some cream cheese on the crunchy toast (once cooled) then sprinkle most of the chorizo on top. Do this just before your egg is ready to remove from the water.
Remove the egg and run it briefly under a cold tap so that it’s easier to handle. Tap gently all over with the flat side of a knife to break the shell. Peel entirely (take care not to break the egg) and place the peeled soft-boiled egg on top of the cream cheese and chorizo.
Add the remaining chorizo and garnish with some chopped chives.
Serve immediately with a dash of Worcestershire sauce, sweet chilli sauce and salt and pepper to taste.

Reprinted with permission of Chef Dom.
To visit Chef Dom’s blog, click here.

Read more on: boil  |  eggs

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