Thursday 25 May 2017

Forkful's speedy suppers

Soft boiled egg crumble chorizo
Soft boiled egg crumble chorizo
Hot smoked salmon and potato salad

Aoife McElwain

Eggs are a comforting choice for supper. I always feel like it's a little retro to crack an egg at teatime, evoking a ham, egg and chips scenario. This week, I've soft-boiled an egg and served it with crumbled chorizo on toast. Meanwhile, I've hard-boiled an egg and served it with a delicate hot smoked salmon and potato salad. Recently, I've switched from free-range eggs to organic eggs. They're widely available and I believe an organic diet makes eggs taste richer. Try Butler's Organic Eggs from Carlow or Golden Irish organic eggs from Monaghan.

Soft-boiled egg and crumbled chorizo

Serves 1 (easily doubled)

Prep Time: 15 mins

Cooking Time: 10 mins


100g of chorizo (we like Gubbeen Smokehouse chorizo)

2 organic eggs

2 slices of crusty bread, to toast



A few leaves of fresh basil


1. Remove the outer skin from the chorizo. Roughly chop or use your hand to crumble the chorizo into small pieces. Fry over a medium to high heat until cooked through and releasing oils.

2. Meanwhile, bring a saucepan of water to the boil. Carefully place the egg in the water and boil for 6 minutes. Remove from the hot water and rinse under cold water to stop it from cooking further.

3. Toast the slices of bread. Carefully peel the eggs. Remember, these are soft-boiled eggs so they need a bit of extra care.

4. Divide the crumbled chorizo between the two slices of toast. Slice the eggs and place them on top of the chorizo. Top with a pinch of salt and pepper. Finish with a few torn leaves of fresh basil.

Hot Smoked Salmon and Potato Salad

Serves 2

Prep Time: 15 mins

Cooking Time: 20 mins


4 baby potatoes

2 organic eggs

1 tablespoon of crème fraîche

2 tablespoon of water

1 teaspoon of fresh dill, finely chopped



100g of hot smoked salmon


1. Slice the potatoes in half and place them in a saucepan of water. Bring the water to the boil and simmer for 10 minutes or until the potatoes are soft and tender. Remove the potatoes with a slotted spoon and set aside to cool. Reserve the hot water in the saucepan.

2. Place the eggs in the saucepan of boiling water you cooked the potatoes in. Top up with boiling water from your kettle if needs be before boiling the eggs for 9 to 10 minutes. Drain from the water and set aside to cool.

3. Slice the potatoes into rounds, about 2cm thick. Peel and slice the eggs.

4. Make a crème fraîche dressing by mixing the crème fraîche with the water, dill and a pinch of salt and pepper.

5. Crumble the hot smoked salmon between two salad plates. Arrange the slices of potatoes and egg around the salmon. Finish with a drizzle of the crème fraîche dressing and a few sprigs of fresh dill.

Photos: Mark Duggan

Irish Independent

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