Watercress, Chorizo and Poached Egg brunch

If you love a brunch then give this a try. Team mustardy watercress with our favourite chorizo and top with a runny poached egg and get dipping with a toast soldier

  • Serves

  • Prep

    5 mins
  • Cook

    6 mins



  1. Slice 1 stick of Chorizo De Leon into equal sized pieces
  2. Fry in a small pan, over a medium heat, for a few munutes until starting to brown and crisp
  3. Remove from pan and drain
  4. In a medium-sized pan, a third full, bring water to the boil, then add 1 tbsp of white vinegar
  5. Turn down to a simmer, then add one of the eggs
  6. Once it begins to set slightly, add the second
  7. Cook for 3-4 mins, or until the yolk is to your desired level of firmness
  8. Remove with a slotted spoon, then drain
  9. Arrange the Baby Watercress and Little Leaves between two plates, scatter over the chorizo slices, then top with a paoched egg
  10. Meanwhile toast the bread (butter optional) and slice into soldiers
  11. Get dipping while the yolk is still runny

Tom's top tip: This would also work with fried eggs too

Thank you!

We’ll continue to keep you up to date on all of our latest news and offers.


If you fancy, you can have a little read through our privacy policy here.

Visit our homepage

Thank you for
signing up!

We’ll be in touch shortly


Keep Browsing