This combination is classic breakfast; however I would happily eat this for dinner after a great day out on the road. It may surprise some to know that there are two distinct types of the well-known Spanish sausage, chorizo. You can purchase it smoked which means you only need to grill it to heat through, or as a raw sausage. I prefer the smoked variety as they have more flavour but are also less fragile and can withstand longer times away from refrigeration.
1 large smoked chorizo sausage
2 bread rolls, cut in half
4 tablespoons mayonnaise
2 tablespoons basil pesto (optional)
1 medium roma tomato, sliced
Handful baby spinach
- Heat a dry pan over medium heat, slice chorizo on the diagonal into 6 slices. Cook for 3-4 minutes on each side or until golden and heated through, set aside. Return pan to the heat with the fat from the sausage, place bread cut side down and toast for 1-2 minutes.
- Whilst chorizo is cooking, crack eggs into a bowl and whisk with a fork. Season with salt and pepper. In a separate bowl, combine mayonnaise and pesto and set aside.
- Heat a small amount of oil or butter in a pan, cook eggs over low heat, stirring gently to form soft curds. Remove from heat before they are fully set.
- Spread toasted rolls with pesto mayonnaise. Top with spinach, eggs and tomato. Lay 3 slices of chorizo on each burger and finish with top half of bread roll.
- Chorizo are naturally high in pork fat so there is no need to add oil to the pan whilst cooking
- Using the residual pan oil to toast the bread will add flavour and colour
- Chipotle mayonnaise can be used in place of pesto
- Sliced and grilled haloumi can be used in place of chorizo for a vegetarian version