After our Catalonian fish soup meal, I utilized a few of the residual ingredients to create this satisfying rainy day lunch. Eggs over toast is one of my favorite dishes to eat, so I spiced up the usual with a little sautéed Spanish chorizo topped with leftover Red Pepper Sauce. Served alongside a simple arugula salad dressed in a pear gorgonzola vinaigrette, and voilà!
Stephanie
Oh my goodness, that looks delicious! Did you poach the eggs? (I'm still trying to perfect that art!)
ReplyDeleteI wish I could have been there for lunch :)
my favorite way is poached, but these were actually cooked in a skillet with some butter...mmmm :)
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