Warm Spanish Chorizo and Soft-Boiled Egg Salad

Place the halved baby potatoes in a medium pot of salted water and bring to a boil. Cook for 10 to 12 minutes until they are fork-tender, then drain and set aside to cool slightly.

Bring a separate small pot of water to a rolling boil, then gently lower the eggs into the water. Cook for exactly 6 minutes for a perfect soft boil, then immediately transfer them to an ice bath to stop the cooking.

Heat the olive oil in a medium skillet over medium heat and add the sliced chorizo. Fry for 3 to 4 minutes until the chorizo is crispy on the edges and has released its red, smoky oil.

Remove the skillet from the heat, lift the chorizo out with a slotted spoon, and whisk the sherry vinegar and Dijon mustard directly into the warm remaining pan oil to create a warm vinaigrette.

Gently peel the cooled eggs and cut them in half lengthwise, revealing the warm, jammy yolks. Season the exposed yolks with a tiny pinch of salt and black pepper.

In a large bowl, toss the spinach, warm potatoes, and crispy chorizo together with the warm dressing until the leaves are slightly wilted. Divide the salad onto plates, top each with two egg halves, garnish with parsley, and serve immediately.