Crispy fried egg and chorizo bap

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

1 ripe avocado
squeeze of lemon
¼ red chilli, deseeded and finely diced
130g chorizo picante, sliced about 5mm thick on an angle
2 brioche buns, split
1 tbsp rapeseed oil
2 eggs
handful rocket
salt and freshly ground black pepper

Method

With a fork, peel the avocado and 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.

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.

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 and 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.

Spread the bun bases with smashed avocado and top with a lacy fried egg, the chorizo and a handful of peppery rocket.

This is an edited extract from Posh Eggs by published by Quadrille RRP $29.99 and is available in stores nationally.

Notes