Poached Eggs with Green Bean Salad

Ingredients 4 tablespoons extra virgin olive oil 16 ounces green beans 32 ounces sliced mushrooms 2 large Spanish onions, sliced 5 cloves garlic, sliced 12 eggs, poached (2 per person) 12 deli-sliced chorizo (optional) ½ teaspoon sugar Salt and pepper

Step 1 In a deep skillet, heat 2 tablespoons of oil and add sliced onions over medium heat. After 10 minutes, season with sugar, salt and pepper.

Step 2 Continue cooking for an additional 10 minutes. Push aside and sauté sliced garlic until lightly browned. Add more olive oil if needed.

Step 3 In another large deep skillet, heat 2 tablespoons of olive oil and mushrooms. Cook covered until soft and browned.

Step 4 Add green beans and continue to cook covered for an additional 10 minutes. Lightly season with salt and pepper.

Step 5 Spoon onion and garlic mixture over green beans and mushroom. Mix and divide among 6 plates.

Step 6 To poach eggs heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Lower heat to a simmer. Crack eggs one at a time into a small bowl and slip into water carefully.

Step 7 Cook eggs until whites are completely set and yolks begin to thicken (about 3 to 5 minutes).

Step 8 Using a slotted spoon, lift eggs and drain. Slide onto chorizo slice. Sprinkle with salt and pepper.