August 14, 2022

Beef sausage with chickpea salad, avocado & poached eggs by Barry Horne

By Online Provenance Butcher
Beef sausage with chickpea salad, avocado & poached eggs by Barry Horne

Serves 2


6 x beef sausages

1 avocado, sliced

4 eggs

½ jar of Bold Bean co. chickpeas (drained well)

200g cherry tomatoes

½ red onion

5g coriander

1 lime

Olive oil 

Salt & pepper.


Pre heat the oven to 180 deg C.

Start by adding a small amount of olive oil to a pan and turn onto a medium high heat. Sear the sausages all around to get a good all over colour, then transfer to the oven and cook for around 7-8 mins or until cooked.

In the same pan add another small splash of olive oil and add the drained chickpeas, be careful as they fire out oil if left alone on the pan for too long. Keep the pan moving on a medium high heat and get the chickpeas all crispy. When crispy drain on some kitchen paper and leave to one side.  

Finely dice the red onion and roughly chop the tomatoes, add both to a bowl with a good pinch of salt and pepper and a good squeeze of lime. Add the chickpeas and the roughly chopped coriander and mix together to make the salad. 

Put a medium sized pan with water on a high heat to boil boil and add a tablespoon of vinegar to the water,(this helps the white of the egg coagulate and hold together better but if you have very fresh eggs this won’t really make a difference). When it comes to a boil, reduce the heat to a medium simmer and crack in the eggs, you can stir the water to get a teardrop shape or you can just leave the eggs drop in and form themselves, just give them a little shake when they form so they don't stick to the bottom of the pan.

When the eggs are cooked, drain them a little on a towel or j-cloth, season and add to a plate, along with your chickpea salad, beef sausage and the avocado (season the avocado with salt pepper and a little squeeze of lime).