Chorizo Breakfast Toasties

, from Issue #0. August, 2017
Photography Olivia Galletly.
    Chorizo Breakfast Toasties

    A great way to celebrate the weekend, spicy chorizo sausage and gruyere cheese toasties served with a fried egg and roast tomatoes. 

    Serves: 4

    INGREDIENTS

    8 slices of sourdough
    4 chorizo sausages, skins discarded
    200 grams gruyere cheese
    4 tablespoons fruit chutney
    50 grams butter
    8 tomatoes
    4 eggs
    salt
    cracked pepper
    fresh parsley, optional

    METHOD

    Preheat the oven to 170ºC. 

    Place tomatoes on a lined baking tray and roast until soft and juicy, this should take 20–25 minutes.

    In a non-stick fry pan over a medium heat, fry chorizo mince until golden and crispy. Chorizo is very fatty so no oil is needed for frying. 

    Place 4 pieces of sourdough on a chopping board. Smear each piece with fruit chutney and top with a slice of gruyere cheese, a large spoonful of chorizo mince and another slice of cheese. Then, place another piece of sourdough on top. 

    Melt ½ the butter in a large non-stick fry pan. Place 2 toasties in the pan and fry on both sides until golden brown and cheese has melted. Add the other ½ of the butter and fry remaining toasties.

    Fry eggs in a non-stick frypan. Season with salt and pepper and serve with extra fruit chutney and parsley. 

    The Hungry Cook

    The Hungry Cook

    Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.

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