Crisp fried egg & chorizo bap

Crisp fried egg & chorizo bap

From
Posh Eggs
Serves
2
Prep
15 mins
Photographer
Louise Hagger

A fried egg with a golden bottom and frilly edge. With every blissful bite you’ll have crisp white, some warm, runny yolk and spicy, salty chorizo.

Ingredients

Quantity Ingredient
1 ripe avocado
squeeze lemon
1/4 red chilli pepper, deseeded and finely diced
130g chorizo picante, sliced about 5mm thick on an angle
2 brioche buns, split
1 tablespoons rapeseed oil
2 eggs
handful rocket
salt
freshly ground black pepper

Method

  1. Peel the avocado and use a fork to roughly mash the flesh in a bowl with a squeeze of lemon, the chilli and some seasoning. There should still be some chunks of avocado.
  2. Preheat a griddle pan. When hot, add the chorizo slices and cook for 1–2 minutes each side, until heated through and charred. Griddle the buns on the cut side for 30 seconds, until charred.
  3. Heat the oil in a frying pan over high heat. Crack in the eggs; they should almost explode in the hot oil, with the whites puffing up around the yolks. Fry for 2 minutes or until the whites are cooked with crispy bottoms and lacy edges – the yolks should still be runny.
  4. Spread the bun bases with smashed avocado and top with a lacy fried egg, the chorizo and a handful of peppery rocket.
Tags:
eggs
breakfast
lunch
dinner
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