Chorizo, mushroom and egg on toast

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.