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.
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 and eggs with broccolini and braised fennel
- 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
- Core and slice fennel. Reserve some leaves for garnish. Simmer fennel in broth or stock until tender, about 15 minutes.
- While the fennel cooks, boil water in a pot with a steaming insert. Steam eggs for 8 minutes and place in cold water.
- Drain fennel and reserve both the fennel and the broth (you can drink the broth later).
- 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.
- 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.
- Quarter tomatoes.
- 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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