|8||bread — white, slices|
|100 g||gruyère cheese — sliced|
|4||eggs — large|
|tomatoes — fried or grilled, to serve|
|onion — thinly sliced|
|1||chorizo sausage — sliced|
|250 g||brown mushrooms — quartered|
Mushrooms And Chorizo:
Heat a little sunflower oil and fry the onion until soft. Add the chorizo and fry until browned. Remove from the pan and set aside.
Heat some more oil and fry the mushrooms with a sprig of thyme until tender. Return the chorizo to the pan and simmer the ingredients together for a few minutes. Season with salt and black pepper. Set aside.
Butter the bread. Place a few slices of cheese onto a buttered side of bread and top with the other slice. Press to enclose. Repeat with the remaining bread and cheese.
Whisk together the eggs and milk and add salt and pepper to taste. Pour into a shallow flat dish. Dip the sandwiches into the egg mixture and turn over so they soak up all of the egg mixture.
Heat a little oil and butter in a frying pan over a medium heat. Fry the sandwiches until golden, turning them carefully. Serve hot with the mushroom mixture and tomato. Garnish with thyme.
Image and text: Ideas magazine.