Blue Cheese, Poached Eggs, Chorizo & Bacon Salad

Name: Blue Cheese, Poached Eggs, Chorizo & Bacon Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 120 g Rocket salad; 16 Tomatoes (cherry); 2 Avocado; 100 g Blue cheese; 4 Eggs; 100 g Chorizo; 100 g Pancetta (or lardons); 1 tbsp White Wine Vinegar; Olive oil; Salt; Black pepper

Rocket Salad with Blue Cheese, Poached Eggs, Chorizo & Bacon Recipe

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4 people

Keyword autumn recipe, gluten free, spring recipe, summer recipe

Ingredients

120 g Rocket salad
16 Tomatoes (cherry)
2 Avocado
100 g Blue cheese
4 Eggs
100 g Chorizo
100 g Pancetta or lardons
1 tbsp White Wine Vinegar
Olive oil
Salt
Black pepper

Instructions

Dice the chorizo. In a frying pan over medium heat, cook the pancetta and diced chorizo until crispy. Set aside and keep warm

How to poach an egg:

Bring a saucepan of water to a gentle simmer. Add a splash of white vinegar.
Crack each egg into a small cup, then gently slide it into the water.
Poach for 3–4 minutes, until the white is set but the yolk is still runny.
Remove with a slotted spoon and drain on paper towel.

Assemble the salad:

Slice the avocados, half the cherry tomatoes and crumble the blue cheese.
On each plate, arrange the rocket, cherry tomatoes, avocado slices, and crumbled blue cheese.
Top with the warm chorizo and pancetta. Carefully place a poached egg on top of each salad.
Optionally drizzle with olive oil, vinaigrette, or a salad dressing.
Season with a little salt and pepper, and serve immediately.

Notes

A bold and satisfying salad combining smoky chorizo, creamy avocado, tangy blue cheese, crispy bacon, and rich poached eggs — balanced on a bed of peppery rocket.

Recipe shared by Aurianeg