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Chorizo & Spinach on Toast with Chilli & Lime

A simply delicious dish, the perfect recipe for breakfast, lunch or brunch! Ready in minutes, this quick and simple brunch recipe enjoys lashings of our Chilli & Lime Mayonnaise topped with salty chorizo for a flavour packed dish.

Serves 2


4 slices of your favourite bread, we used seeded sourdough

2-3 tbsp Charlie & Ivy's Cold Pressed Rapeseed Oil

2 heaped tbsp Charlie & Ivy's Chilli & Lime Mayonnaise

125g Chorizo sausage, chopped into bite sized pieces

120g / ½ bag spinach leaves

2 free-range eggs

A twist of salt and pepper, to season

½ lime

A small bunch of fresh coriander


Slice your bread and toast.

Whilst the bread is toasting, heat the rapeseed oil in a frying pan on a medium high heat. Fry the chorizo until cooked, then drain the excess oil into a mug to use later, keeping the chorizo in the pan. Return to the heat and add in the spinach for a minute or two, until wilted. You may need a splash of water to help it along.

Once the chorizo and spinach are cooked, remove from the pan and set aside in a dish while you cook your eggs.

Return the frying pan to the heat and turn up to high. Using the saved oil from the chorizo, fry your eggs until cooked -just as you prefer them.

Make your dish by topping your toast with a good spread of Chilli & Lime Mayonnaise. Layer on your chorizo & spinach and top with your fried egg. Finish with a twist of salt and pepper, a squeeze of fresh lime and a scattering of coriander leaves.


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