Pan fry the thickly sliced chorizo for 3-4 minutes in a dash of olive oil.
Remove from heat and chop roughly.
Taking care not to burn it, double toast the bread (which makes it nice and crunchy and adds to the texture).
Bring a small pot of water to the boil. Once boiling add the room temperature egg. Rest it gently on the bottom of the pot with a large spoon to avoid cracking the shell.
Cook for 5 minutes and 15 seconds (this should give you a firm egg white with a soft yolk). Timing is important here so make sure you have a timer of some sorts. You may need to adjust the timing slightly for areas above sea level.
cream cheese on the crunchy toast (once cooled) then sprinkle most of
the chorizo on top. Do this just before your egg is ready to remove from
Remove the egg and run it briefly under a cold
tap so that it’s easier to handle. Tap gently all over with the
flat side of a knife to break the shell. Peel entirely (take care not to
break the egg) and place the peeled soft-boiled egg on top of the cream
cheese and chorizo.
Add the remaining chorizo and garnish with some
Serve immediately with a dash of Worcestershire sauce, sweet chilli sauce and salt and pepper to taste.
Reprinted with permission of Chef Dom
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blog, click here.