Ingredients
Method
Turn cooking mode on
Step 1
Toast the sourdough until golden, then butter generously.
2 slice Sourdough bread
Butter
Step 2
Scoop the avocado into a bowl and roughly smash it with a fork. Add the coriander, lime, chilli and a good pinch of salt and mix well. Taste and adjust seasoning.
1 Avocado
1 handful Coriander
1 tsp Lime juice
1/2 Red chilli
Salt
Step 3
Add the diced chorizo to a cold frying pan and place over a medium heat. Let it slowly render and crisp, stirring occasionally, until deeply golden. Spoon the chorizo onto a plate, reserving the orange oil in the pan.
100 g Chorizo
Step 4
Cook the eggs however you like. For fried eggs, cook them in a little of the chorizo oil until the whites are set and the yolks are still runny. For poached eggs, simmer gently in salted water for 2–3 minutes. For boiled eggs, cook for 6–7 minutes for jammy yolks.
4 Eggs
Step 5
To assemble, spread the avocado over the buttered toast. Top with the eggs, then scatter over the crispy chorizo. Spoon over a little of the chorizo oil, crumble over the feta and finish with peppery salad leaves and a crack of black pepper.
50 g Feta
Peppery salad leaves
Black pepper
For
2
M
I
2
slice
Sourdough bread
Butter
1
Avocado, ripe
1
handful
Coriander, finely chopped
1/2
Red chilli, finely chopped (or to taste)
1 tsp
Lime juice
Salt
100
g
Chorizo, diced
4
Eggs
50
g
Feta, crumbled
Peppery salad leaves, rocket or watercress
Black pepper
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Made it?
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Ingredients
Method
Turn cooking mode on
Step 1
Toast the sourdough until golden, then butter generously.
2 slice Sourdough bread
Butter
Step 2
Scoop the avocado into a bowl and roughly smash it with a fork. Add the coriander, lime, chilli and a good pinch of salt and mix well. Taste and adjust seasoning.
1 Avocado
1 handful Coriander
1 tsp Lime juice
1/2 Red chilli
Salt
Step 3
Add the diced chorizo to a cold frying pan and place over a medium heat. Let it slowly render and crisp, stirring occasionally, until deeply golden. Spoon the chorizo onto a plate, reserving the orange oil in the pan.
100 g Chorizo
Step 4
Cook the eggs however you like. For fried eggs, cook them in a little of the chorizo oil until the whites are set and the yolks are still runny. For poached eggs, simmer gently in salted water for 2–3 minutes. For boiled eggs, cook for 6–7 minutes for jammy yolks.
4 Eggs
Step 5
To assemble, spread the avocado over the buttered toast. Top with the eggs, then scatter over the crispy chorizo. Spoon over a little of the chorizo oil, crumble over the feta and finish with peppery salad leaves and a crack of black pepper.
50 g Feta
Peppery salad leaves
Black pepper
For
2
M
I
2
slice
Sourdough bread
Butter
1
Avocado, ripe
1
handful
Coriander, finely chopped
1/2
Red chilli, finely chopped (or to taste)
1 tsp
Lime juice
Salt
100
g
Chorizo, diced
4
Eggs
50
g
Feta, crumbled
Peppery salad leaves, rocket or watercress
Black pepper
Only visible to you
Made it?
Cancel
