Ingredients
4 eggs, free range
½ tsp white wine vinegar
2 avocados, (ripe as you can find), thinly sliced
1 tsp olive oil
100g chorizo, thinly sliced
4 brioche buns
50g relish, tomato, or your choice
1 pinch paprika, smoked (optional)
Overview
The best brunch bap ever.
Method
- To poach the eggs, bring a saucepan of water to a bubbling boil, add the white wine vinegar. Using a spoon quickly stir the water to make like a whirlwind in the saucepan. Crack the egg into a cup, and with the water still swirling gently add the egg into the centre of the saucepan. Depending on the size of the egg it will take between 2 and 4 minutes to poach. Once cooked, remove to a plate lined with kitchen paper and cover with additional kitchen paper to keep warm while the rest of the eggs are cooking. You can cook two eggs together, but repeat this process for the rest of the eggs.
- Heat the olive oil in a frying pan. Add the chorizo slices and fry for about 1 minute on each side. Remove to a plate.
- To assemble the bap, cut the bun in half and over the bottom half spread a thin layer of relish, top with the slices of avocado, an even layer of fried chorizo and top with the poached egg. Season with a few grinds of black pepper and a sprinkling of smoked paprika, if you have it to hand. Add the top of the brioche bun and sandwich together. Enjoy straight away.