March 28, 2014Eggs Poached with Warm Imperial Chorizo and Rosemary Potatoes


Cut potatoes into small dice so they cook rapidly. Cut the rosemary sprig without the stem and sprinkle on top of potatoes. Drizzle everything with olive oil and add ingredients to a sheet pan. Place into the oven.
Prepare a small, but shallow pan with water and bring to a boil. Add a touch of vinegar and salt to use for poaching the eggs.
Add the tick slices of chorizo to the top of the potatoes for about one minute before the potatoes are ready – to warm the chorizo.
Bring the water to a simmer and add the eggs. Poach for about a minute, until the whites are cooked but the yolk is still soft.
Assemble on a plate as you like.


- 2 Eggs
- 2 Medium sized potato
- 1 Sprig of rosemary
- Olive oil
- Salt
- Vinegar
- Water
- 3 Thick slices of chorizo

Preheat oven to 350° F

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