Duck egg and chorizo brunch salad
Serves: 2
Prep time: 15 minsTotal time: 
Duck egg and chorizo brunch salad
Serves: 2
Prep time: 15 minsTotal time: 
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 50g rustic bread e.g. ciabatta or sourdough
- 2 tsp olive oil
- 25g blanched almonds
- 75g diced chorizo
- ½ red pepper, sliced
- 1 tbsp sherry vinegar
- 2 duck eggs
- 75g baby leaf spinach
- 1 tbsp chopped flat leaf parsley
- a pinch of smoked paprika
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Tear the bread into roughly bite-sized croutons and toss with 1 tsp oil. Spread out on a baking tray with the almonds and toast for 8-10 minutes until both are toasted.
- Meanwhile, tip the chorizo into a hot frying pan and cook just until it starts to release its fat. Add the red pepper and cook for 2-3 minutes until the chorizo is slightly crisp and the pepper is starting to soften. Remove from the heat and add the sherry vinegar to the pan to make a dressing. Keep warm.
- Heat the rest of the oil in a second frying pan over a medium heat. Break in the duck eggs and season lightly. Cook for 1 minute, then cover with a lid and cook for 2 minutes to set the whites but leave the yolks slightly runny. Keep the heat fairly low so that they cook gently and the whites don't get rubbery.
- To serve, divide the spinach leaves between 2 bowls, then spoon the chorizo mixture over the top. Add the croutons and almonds and top each bowl with a duck egg. Scatter with parsley and a dusting of smoked paprika, then serve immediately.
