This Spinach, chorizo & baby potato salad with a sous vide poached egg is a great lunchtime snack
4 large eggs
8 baby potatoes
200g chorizo, sliced
4 cups baby spinach leaves, rinsed and dried
olive oil for frying and dressing
salt and pepper
Fill the sous vide machine and pre-heat it to 64C. Once it is ready, carefully place the eggs in the water, close the lid and set the timer for 60 minutes.
Steam or par-boil the baby potatoes until they are tender on the outside but are still crunchy in the centre. Slice them into thin slices.
Ten minutes before the eggs are ready, heat the chorizo over medium-high heat in a non-stick pan just till it starts to sizzle, then scoop onto a plate lined with paper towel and keep warm.
In the same pan, heat a little olive oil over medium-high heat, add the sliced potatoes and allow to cook until the slices are turning golden brown. Turn over and repeat on the other side. When they are almost done, return the chorizo to the pan to heat through.
Divide the washed spinach leaves among four plates and scatter a quarter of the chorizo and potato slices.
Top each plate with one of the shelled eggs from the sous vide machine, drizzle with olive oil and season to taste with salt and pepper. Serve immediately.
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