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
INGREDIENTS
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.
Enjoy!
