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chorizo and guacamole breakfast eggs

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chorizo and guacamole breakfast eggs

Yields1 Serving

 2 Eggs
 2 tsp Lemon Juice or white vinegar
 100 g Spicy Chorizo Sausage
 25 g Butter
 ½ tsp Chilli Flakes
 ½ tsp Paprika
 1 Ripe Avocado
 1 Clove garlicUnpeeled
 2 tbsp Greek Yoghurt
 Sea salt to taste

1

Heat some water in a suitably sized pan. Whilst waiting for water to come to temperature. Crack the eggs into cups or ramekins and add a teaspoon of lemon juice to each. When water has just began to bubble, turn heat to low and stir with a slotted spoon to create a gentle vortex. Then carefully slip in the eggs. The water should not be bubbling furiously. Let the eggs cook gently in the hot water.

2

Meanwhile, Chop the Chorizo into small pieces and fry in a dry pan over a low heat. When the Chorizo begins releasing it's orange oils into the pan add the butter, chilli flakes and paprika. Turn off the heat and stir together it will foam up slightly then set aside.

3

To prepare the guacmole, cut the avocado in half and remove the stone. Scoop the flesh out into a bowl and mash roughly with a fork. Mince in the garlic with a micro plane and add the yoghurt and a little salt. Stir to the yoghurt and avocado are fully amalgamated. Split the guacamole between two bowls and make a well in the centre of each for the egg. Then set aside while you tend to the eggs.

4

By now the eggs should be ready. When the whites are set and the yolks are still soft remove from the water. Use a piece of kitchen paper and dab them gently to remove excess water before setting on the guacamole. Spoon the Chorizo around the egg and drizzle with the buttery spiced oils. Sprinkle the egg with a little more sea salt. Then serve with some good bread.

Category

Ingredients

 2 Eggs
 2 tsp Lemon Juice or white vinegar
 100 g Spicy Chorizo Sausage
 25 g Butter
 ½ tsp Chilli Flakes
 ½ tsp Paprika
 1 Ripe Avocado
 1 Clove garlicUnpeeled
 2 tbsp Greek Yoghurt
 Sea salt to taste

Directions

1

Heat some water in a suitably sized pan. Whilst waiting for water to come to temperature. Crack the eggs into cups or ramekins and add a teaspoon of lemon juice to each. When water has just began to bubble, turn heat to low and stir with a slotted spoon to create a gentle vortex. Then carefully slip in the eggs. The water should not be bubbling furiously. Let the eggs cook gently in the hot water.

2

Meanwhile, Chop the Chorizo into small pieces and fry in a dry pan over a low heat. When the Chorizo begins releasing it's orange oils into the pan add the butter, chilli flakes and paprika. Turn off the heat and stir together it will foam up slightly then set aside.

3

To prepare the guacmole, cut the avocado in half and remove the stone. Scoop the flesh out into a bowl and mash roughly with a fork. Mince in the garlic with a micro plane and add the yoghurt and a little salt. Stir to the yoghurt and avocado are fully amalgamated. Split the guacamole between two bowls and make a well in the centre of each for the egg. Then set aside while you tend to the eggs.

4

By now the eggs should be ready. When the whites are set and the yolks are still soft remove from the water. Use a piece of kitchen paper and dab them gently to remove excess water before setting on the guacamole. Spoon the Chorizo around the egg and drizzle with the buttery spiced oils. Sprinkle the egg with a little more sea salt. Then serve with some good bread.

Guacamole Eggs
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