Recipe: Chorizo and Egg Salad

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With all the hot weather we’ve had lately, slaving over a hot stove is the last thing I want to do when I get home from work.

Quick and convenient, a salad is the ideal summer time supper – and it won’t leave you feeling too bloated or tired.

That said, it can get pretty boring if you rarely ever venture beyond lettuce, tomato and cucumber, so I’m constantly on the look-out for new recipes to spice up my salad!

Last week, a recipe for chorizo and egg salad with green beans caught my eye on the BBC Good Food website. It sounded quite different to the salads I’m used to eating and I’m a big fan of chorizo, so I decided to give it a go.

However, I adapted the recipe by swapping the green beans for tender stem broccoli. Although I like green beans, I personally felt that tender stem broccoli would be a better ingredient in this particular dish. The recipe I used was as follows:

Ingredients (serves 4)

500g baby new potatoes, halved
4 eggs (I used large, free-range ones – look for the British Lion mark as a sign of quality)
225g tender stem broccoli
225g chorizo ring, sliced
2 tbsp sherry vinegar
2 tbsp freshly choppped parsley


1. Boil the potatoes in a large pan of salted water for 10-12 minutes, until tender. The recipe advises that you add the eggs after 6 minutes and add the beans for the final 2 minutes.

Luckily though, I had a helping hand from the Andrew Thomas Egg Boiler. so I just popped my eggs into that and focused on preparing the rest of the salad.

The Andrew James Egg Boiler is an absolute god-send when it comes to saving time in the kitchen and cooking the perfect boiled egg. I mean, I know how to boil an egg, but getting it just right – not too runny, not too hard – can be quite the challenge!

I love eating boiled eggs and soldiers for breakfast but I never have time to prepare them before work – not until now, that is! As if if that’s not great enough, the Egg Boiler also doubles up as an egg poacher and a food steamer.

Simply measure the required amount of water in the measuring cup according to whether you’d like your eggs soft, medium or hard-boiled. Then, prick a hole in the largest end of each egg using the pin on the bottom of the measuring cup; this helps to prevent them from cracking during boiling.

Turn the Egg Boiler on, put the eggs inside and place the plastic cover over them. An alarm will sound to let you know when they’re ready.

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2. Fry the sliced chorizo over a medium to high heat for 2-3 minutes, until it begins to crisp. Remove it from the pan using a slotted spoon and set aside, leaving the chorizo-infused oil remaining. Add the garlic to the pan and fry gently for 1 3. Take the pan off the heat, stir in the sherry vinegar and the parsley, then toss with the potatoes, broccoli, chorizo and seasoning.

4. Shell the eggs (if they’re still too hot, soak them in cold water for a minute or so).

I was really impressed with how well the Egg Boiler cooked my eggs. I opted for medium-boiled and as you can see, they were exactly that!

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5. Add the eggs to the salad and serve whilst hot (although it’s perfectly fine to eat the leftovers cold later – that’s if there are any!)


My chorizo and egg salad was absolutely delicious – I made enough to serve 4 people, but 2 of us managed to polish it all off fairly easily. The crispy, salty chorizo tasted great paired with the soft, mellow taste of the eggs and the tender stem broccoli soaked up all of the mouthwatering flavours from the pan. If all salads tasted like this, eating healthy would be a whole lot easier!

British Lion Eggs sent me an Andrew Thomas Egg Boiler to review, which I was allowed to keep; however, I was not obliged to write a positive review.

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