Pan-Fried Egg with Chorizo Jam, Avocado and Brioche

Serves: 4

You will need

1 brioche loaf
4 Heritage Breeds Royal Legbar eggs
2 ripe avocados
3 tbsp mayonnaise
1 tsp lime juice
1 potato

Chorizo jam
300g bacon mince
100g minced chorizo
200g onion minced
1 clove of garlic
50g tomato paste
½ tbsp smoked paprika
1 tbsp mustard seeds
½ tbsp coriander seeds
40ml sherry vinegar
10g black treacle
20g caster sugar
60ml water
White pepper to taste
2 bay leaves



Directions

For the Chorizo jam:

1 Lightly sweat the bacon, chorizo, onion and garlic in olive oil until all cooked, approx. 15 minutes. 

2 Add all the other ingredients and let simmer for 45 minutes until a nice consistency. It will have a deep glossy red colour.

3 The jam can be stored for up to 6months in a sterile jar.

Assembling the dish:

1 Slice the brioche in 1.5cm slices, cut the crusts off and cut into squares.

2 Blend the avocado and mayonnaise until smooth, then add lime juice and seasoning to taste. Any excess can be stored in a pipping bag in the fridge.

3 Dice the potatoes into a 1.5cm cube, cook in foaming butter until golden and crispy, approx. 5 minutes.

4 Assembly first the toasted brioche; spread the guacamole on to the brioche followed by the chorizo jam.  Fry an egg and add it on top along with the crispy potatoes arranged around the egg yolk.

Recipe courtesy of Heritage Breed



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