Egg Salad Recipe: Poached Egg with Spinach

If you think cereals and grains are limited to breakfast, breads and crackers, these mouth-watering recipes packed with subtle flavour and textural crunch will elevate these humble grains to gourmet status.

Ingredients (serves 4 people)

  • 750ml (3 cups) vegetable stock
  • ¼ (60g) medium onion, diced
  • 5ml (1tsp) garlic, crushed
  • 180ml (¾ cup) barley
  • 250g chorizo sausage, sliced
  • 250g baby tomatoes
  • 80g feta
  • 4 large eggs
  • Vinegar
  • 100g baby spinach

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  1. Bring the stock, onion and garlic to a boil. Add the barley and reduce to a simmer. Cook for 40 minutes until tender and all of the liquid has been absorbed.

  2. Heat a heavy-based pan over medium heat. Add the chorizo slices and fry for 2-3 minutes until golden. Add the barley to the warm pan. It will absorb the chorizo oil. Stir in the baby tomatoes and scatter the feta on top.

  3. Bring a saucepan of water to a gentle simmer. Add a splash of vinegar and poach the eggs in this water for 3-4 minutes for a soft poach. Cook for longer if you prefer firmer and less runny eggs.

  4. Add the poached eggs to the salad and scatter the baby spinach on top.

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