Equipment
* optional
Ingredients
Chorizo and Date Paste
- 100 g spanish dry-cured chorizo, casing removed, diced
- 60 g medjool dates, pitted and roughly chopped
- 1 garlic, minced
- 10 ml sherry vinegar
- 2 g smoked paprika
- 30 ml water, warm
Poached Eggs
- 4 eggs, large, very fresh
- 15 ml white vinegar
Accompaniment and Garnish
- 100 g sourdough bread, cut into 2 thick slices
- 15 ml extra virgin olive oil
- flaky sea salt
- black pepper, freshly cracked
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Place the diced chorizo in a cold small skillet and set over medium heat. Cook until the fat begins to render and the edges turn crisp, about 4 to 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
Transfer the warm chorizo, rendered fat, garlic, chopped Medjool dates, sherry vinegar, and smoked paprika into a food processor. Pulse to combine. With the motor running, gradually pour in the warm water until a spreadable, cohesive paste forms. Set aside and keep warm.
Brush both sides of the sourdough slices with extra virgin olive oil. Toast in a toaster or on a grill pan until deeply golden and crisp.
Fill a medium saucepan with at least 8 centimeters of water. Add the white vinegar and bring to a gentle simmer, maintaining the temperature around 85 degrees Celsius or 185 degrees Fahrenheit. You should see small bubbles rising from the bottom, but no rolling boil.
Crack each egg into a fine mesh sieve to drain the watery albumen, then transfer to small ramekins. Using a slotted spoon, create a gentle whirlpool in the simmering water. Slide the eggs into the center and poach for 3 minutes for soft yolks. Remove with the slotted spoon and dab excess water with a paper towel.
Spread a generous layer of the warm chorizo and date paste onto each slice of toasted sourdough. Carefully place two poached eggs on top of each slice. Garnish with flaky sea salt, freshly cracked black pepper, and chopped parsley.
Chef's Notes
- Starting the chorizo in a cold pan allows the fat to render slowly without burning the paprika within the meat, creating a deeper, more robust foundation for your paste.
- Do not skip straining the raw eggs through a fine mesh sieve before poaching. This simple professional technique entirely eliminates those unappealing white wisps and gives you a perfectly teardrop-shaped poached egg every time.
- The paste relies on the delicate balance of acid, fat, and sugar. The sherry vinegar acts as a bridge, ensuring the dish reads as a savory breakfast rather than a dessert.
- If preparing for a crowd, you can poach the eggs ahead of time. Simply shock them in an ice bath immediately after 2.5 minutes of cooking. When ready to serve, submerge them in hot water for 60 seconds to warm through.
Storage
Refrigerator: 3 days — Store the chorizo and date paste in an airtight container. The eggs and toast should be made fresh.
