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Poached eggs, chorizo, white beans and whipped ricotta

Name: Poached eggs, chorizo, white beans and whipped ricotta recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Finely grated zest of 1 lemon, juice of 2 lemons; 1 bunch silverbeet, stalks removed and discarded, leaves torn; 500g firm ricotta, drained; 80g unsalted butter, chopped; 2 dried chorizo, sliced into rounds; 2 x 400g can white beans, drained; 2 tsp dukkah, plus extra to serve; 1 small red onion, thinly sliced (we used a mandoline); White vinegar, to poach; 4 eggs; Chargrilled baguette, to serve

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30m

15m

Poached eggs, chorizo, white beans and whipped ricotta

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by Dominic Smith

Apr 02, 2020

This poached egg, chorizo, and white beans dish will be the reason why you wake up for breakfast. And the whipped ricotta will be the reason you make it again, and again.

Finely grated zest of 1 lemon, juice of 2 lemons
1 bunch silverbeet, stalks removed and discarded, leaves torn
500g firm ricotta, drained
80g unsalted butter, chopped
2 dried chorizo, sliced into rounds
2 x 400g can white beans, drained
2 tsp dukkah, plus extra to serve
1 small red onion, thinly sliced (we used a mandoline)
White vinegar, to poach
4 eggs
Chargrilled baguette, to serve

Method

1.

Place three-quarters of the lemon juice in a large bowl with silverbeet. Season and toss to combine. Stand for 30 minutes, at room temperature, to soften.
2.

Meanwhile, place ricotta, remaining lemon juice and zest in a bowl and whisk until smooth. Season to taste. Chill until ready to use.
3.

Place butter in a large frypan over high heat. Add the chorizo and cook, tossing occasionally, for 4-5 minutes or until starting to brown. Add the beans, silverbeet, dukkah and onion, and cook, stirring, for 1-2 minutes until silverbeet is wilted. Season and keep warm until ready to serve.
4.

Fill a medium saucepan three-quarters full of water. Add a splash of white vinegar and bring to the boil over high heat. Reduce heat to a gentle simmer. Using a large spoon stir water to form a whirlpool, then, working in batches, drop 1 egg at a time into the whirlpool and cook, without stirring, for 4-5 minutes until cooked to your liking. Scoop out with a slotted spoon and drain on paper towel.
5.

Divide whipped ricotta among plates and scatter over silverbeet mixture. Top with poached eggs and scatter over extra dukkah. Serve with chargrilled baguette.