Balsamic Mushrooms, Chorizo and Egg

Delicious and quick brekkie, brunch or even lunch.

You can't beat a RUNNY EGG YOLK oozing onto your plate

1 Serving

5 Minutes Preparation

8 Minutes Cooking

INGREDIENTS

1 Egg

20g chorizo sausage (outer skin removed and cut into small chunks)

3 Chesnut Mushrooms (chopped)

1tsp Balsamic Vinegar

1 Handfull of Spinach

1 Slice of Bread

Red Pepper Flakes

METHOD

- Heat a deep pan of water on a high heat and bring to the boil

- Chop the mushrooms and chorizo

- Heat a small frying pan on a medium heat and add oil

- Place the egg into the boiling water gently, avoiding it cracking, then turn the heat down so that it isn't aggressively boiling, set a timer for 5 minutes for a runny yolk or 6/7 for a creamy yolk.

- Add the mushrooms to the frying pan and leave for a couple of minutes until they have a nice brown colour, then toss.

- Add the balsamic to the pan and coat the mushrooms

- Remove the mushrooms and add the chorizo to the same frying pan, leave for a minute

- Toast the bread

- Add toast to the plate and top with washed spinach leaves, then add mushrooms and chorizo topped with the egg

- I dotted some of the oil from the chorizo pan to the plate to add a spice and smokiness and sprinkled with red pepper flakes.

- ENJOY!

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