Bill Granger recipe: Poached egg on toast with chorizo, spinach and spiced yoghurt
Sunday 18 May 2014
One of the most satisfying things about an open sandwich is that you can eat it with a knife and fork, so pile the topping as high as you want without the fear of it falling apart. Having said that, on a very greedy afternoon, I once fried the egg instead of poaching it, in order to be able to use this filling in a bun.
150ml Greek-style yoghurt
1 garlic clove, crushed
½ tsp ground cumin
3 tbsp olive oil
100g chorizo, sliced
½ tsp dried chilli flakes
4 slices sourdough, toasted
Put the yoghurt, garlic, cumin and 2 tbsp of olive oil in a bowl, season with sea salt and set aside. Heat the final tbsp of oil in a frying pan over a low heat, add the chorizo and chilli and fry until golden and crisp. Place the spinach in a colander in the sink and pour over boiling water from a full kettle. Squeeze out any excess water and season the wilted spinach. Set aside.
In a shallow frying pan, bring 5cm of water to the boil. Turn off the heat and immediately break the eggs directly into the water, to minimise the spreading of whites, carefully opening the two halves of the shells at the water surface so they slide into the water.
Cover the pan with a tight-fitting lid and leave them to cook undisturbed for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean towel.
Plate the toast, top with spinach and chorizo then the eggs and finally a dollop of the spiced yoghurt. Serve immediately.
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