Morcilla and eggs with broccolini and braised fennel

Recipe: Morcilla and eggs with broccolini and braised fennel

Morcilla is a type of blood sausage that is popular in Spain and its former colonies. In Perú, it is mostly enjoyed in a bread roll, but I like to pair it more interesting accompaniments. Hence, I created this brunch recipe: morcilla and eggs with broccolini and braised fennel.

A couple of good morcilla brands in Australia are Rodriguez Bros and La Boqueria.

The recipe calls for a few different steps just because I wanted to choose the best cooking method for each element to achieve the desired end result: tender fennel, bright crunchy broccolini, brown morcilla slices and gooey eggs. However, there is no reason for you not to disregard my instructions and cook everything in a single pan, bubble & squeak-style. Either way, hope you like it.

Morcilla, broccoli and fennel brunch

  • Servings: 2 servings
  • Difficulty: moderate
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Ingredients

  • 1 medium fennel bulb
  • 1 cup broth or stock
  • 2 morcillas (blood sausages), approx. 250g
  • ghee or extra virgin olive oil
  • 4 eggs
  • 1 bunch broccolini
  • 2 cups mixed greens
  • 6 cherry tomatoes
  • drizzle of extra virgin olive oil
  • drizzle of apple cider vinegar
  • salt and pepper to taste

Directions

  1. Core and slice fennel. Reserve some leaves for garnish. Simmer fennel in broth or stock until tender, about 15 minutes.
  2. While the fennel cooks, boil water in a pot with a steaming insert. Steam eggs for 8 minutes and place in cold water.
  3. Drain fennel and reserve both the fennel and the broth (you can drink the broth later).
  4. Slice morcillas. Heat 1-2 teaspoons of ghee or extra virgin olive oil in a pan and cook morcillas for 3-5 minutes per side.
  5. When the eggs are done, cut broccolini in 5cm pieces and steam for a few minutes until al dente. They should still be bright green.
  6. Quarter tomatoes.
  7. Place greens on the bottom of the plate. Arrange broccolini, fennel and morcilla on top. Place eggs on top. Scatter tomatoes around the plate. Season with salt and pepper and a drizzle of extra virgin olive oil and apple cider vinegar.

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