Chorizo, mushroom and egg on toast

Chorizo, mushroom and egg on toast
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Bored of your standard egg on toast breakfast? Heat things up with this chorizo, mushroom and fried egg on toast recipe. Yes please.

Nutrition: per serving

Calories
441kcals
Fat
27.1g (8.9g saturated)
Protein
22.9g
Carbohydrates
29.1g (4.2g sugars)
Salt
1.7g
Calories
441kcals
Fat
27.1g (8.9g saturated)
Protein
22.9g
Carbohydrates
29.1g (4.2g sugars)
Salt
1.7g

Ingredients

  • 2-3 tbsp olive oil
  • 200g cooking chorizo, sliced into rounds
  • Knob of butter, plus extra to serve
  • 350g mixed mushrooms, such as chestnut and portabellini, sliced
  • 4 large shallots, thinly sliced
  • 2 large garlic cloves, finely chopped
  • Small bunch of fresh parsley, leaves picked
  • 4 medium free-range eggs
  • 1 small sourdough loaf, sliced

Method

  1. Heat 1 tbsp oil in a sauté pan and fry the chorizo until starting to crisp. Remove with a slotted spoon and set aside. Add the butter to the pan and, once it begins to foam, add the mushrooms and shallots. Season and fry over a medium-high heat, stirring, for 5 minutes until softened and golden. Stir in the garlic and fry for 1 minute. Return the chorizo to the pan and heat through, then stir in most of the parsley.
  2. In another frying pan, heat the remaining oil. Crack the eggs into the pan, leaving plenty of room for them to spread, then fry for 3 minutes until the white has just set.
  3. Meanwhile, toast the sourdough. Butter the toasted slices, divide among warmed plates, then spoon the mushroom and chorizo over the top. Top each with a fried egg and scatter over the remaining parsley. Serve immediately.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine