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Chorizo, mushroom and egg on toast

Name: Chorizo, mushroom and egg on toast
Yield: Serves 4
Cuisine: Spanish recipes
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

Published: 31 Mar 11
Updated: 18 Mar 24

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

Easy
April 2011

Test kitchen approved

Serves 4
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

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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

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Method

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.
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.
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.