CHORIZO AND FRIED EGG SANDWICH

The bread rolls can be heated ahead and solidified to spare time

Prepared IN

1 hour 20 minutes, in addition to rising time

COOKING TIME

30 minutes

Planning TIME

50 minutes

SERVES

16

Fixings

650g white bread flour, in addition to extra for tidying/plying

7g dynamic dried yeast

2 tsp caster sugar

1 tsp fine ocean salt

40g unsalted margarine, at room temperature

2 tsp olive oil

150g light mayo

½ lime, squeezed

1 tbsp peri sauce

1 tbsp sunflower oil

225g chorizo ring, thickly cut

8 medium eggs

80g watercress

Technique

1

In a bowl of a stand blender, join the flour, yeast, sugar and salt. Cut the spread into pieces and add to the flour, throwing to cover.

2

Make a well in the focal point of the flour and steadily include 450ml tepid water, utilizing a fork to get flour from the sides. Utilize the fork to unite everything until you have a raggedy, marginally clingy batter.

3

Flour your side well and turn the batter out on to it. Residue your hands in flour and continue to ply for 10 minutes until smooth and all the spread has been joined.

4

Form the batter into a smooth ball. Coat a huge bowl with the olive oil and include the mixture, covering it in the oil. Spread with clingfilm and leave in a warm spot, leaving for 1-1.5 hours until multiplied in size.

5

Then, join the mayo, lime juice and peri sauce in a little bowl. Put in a safe spot.

6

Warmth the oil in a huge griddle over a medium/high warmth, at that point include the chorizo. Cook for 2-3 minutes until hot and somewhat firm on the edges. Utilize an opened spoon to move to a kitchen towel-lined plate. Save the oil.

7

Keeping the skillet at a similar warmth, break in two eggs. Cook for 3 minutes until the whites are set and the yolk is as yet runny. Move to a board and rehash with the rest of the eggs, including the chorizo oil when vital.

8

At the point when the batter is prepared, thump it down then gap it similarly into 16 pieces and fold into balls. Structure every one into a 8cm width circle and make a depression down the middle utilizing the handle from a wooden spoon.

9

Crease the circles of mixture fifty-fifty and squeeze the edges along with the crease going down the focal point of the top. Squeeze the finishes to a slight point and spot approx 4cm separated on a lubed heating plate. Spread with clingfilm and leave to ascend for 45 minutes in a warm region.

10

Preheat the broiler 230°C/fan 210°C/gas mark 8. Heat the moves, in clusters if vital, towards the head of the stove for 10-12 minutes or until brilliant earthy colored. Move to a wire rack and permit to cool. Residue in flour.

11

Cut open 8 of the rolls, moving the rest to an impermeable compartment to eat later or freeze. Spread the cut moves with the peri mayo. Include the watercress and top with a seared egg each and chorizo to serve.

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