One of my favourite breakfast dishes is the, at the moment (and for some time) quite trendy, ‘smashed avo’ sandwich.
In this weekend’s version I used fried chorizo “crumble” to add some fatty, spicy and meaty crunch to the dish.
What you need (for 2 persons)
1 fresh chorizo (remove the casings)
about 100 grams feta cheese
2 quite thick slices of good quality sourdough bread
1 avocado per person
How to make it
Fry the de-cased chorizo in olive oil and use a wooden spoon to divide the sausage into small pieces like minced meat for the chorizo crumble. When it’s crisp, turn off the heat and set aside.
Use a griddle pan or an actual bbq to char the sourdough bread. It should have nice char marks but not be too crisp, so a minute or so per side depending on the heat should do the trick. Of course you could just toast the bread as well.
Poach the eggs by adding cracked eggs to just boiling water (with salt and vinegar in the cooking water). Let boil for a minute and a half, then pick them up with a slotted spoon or similar. Set aside while making the final preparations.
Take the pit out of the avocado and mash the flesh together with a little bit of salt. Put the mix on the grilled bread. Crumble feta cheese on top of the avocado and finally a poached egg. Top with the chorizo crumble, coriander and chives.
Serve with a cup of coffee, a bloody mary, or why not a glass of bubbly – it’s still weekend after all!
Cooked just for myself the other day, and lazy as I tend to be when I’m solo-eating, I wanted something really quick to make, yet tasty. I had been craving feta cheese tarte for some time and I realized I got almost get that, in the shape of a feta cheese, tomato, olive pie:ish omelette. I also microwaved another omelette for lunch the day after and it was really good as a lunchbox meal.
What you need (one omelette):
3 eggs, organic ones usually taste better
About 50 grams of feta cheese
About 20 grams of rucola (arugula/rocket)
1 tomato, sliced thin
Pitted olives, use your favourites
Olive oil for frying
Salt and black pepper
A splash of water
How to do cook it:
1. Whisk/beat the eggs in a bowl. Add a small splash of water and season with salt and pepper.
2. Heat olive oil in a pan, distribute the tomato slices evenly in the pan and sprinkle with oregano and just a little bit of salt.
3. After a minute or so, reduce heat to medium and add the eggs, tilt the pan so the mixed eggs are evenly distributed.
4. Add rucola, olives and crubled feta cheese. Cook until the egg has firmed up in the bottom but is still a little runny on top (if eggs should be cooked through where you live, you should obviously do that though. In Sweden it’s okay to eat raw eggs).
5. Gently remove the omelette from the pan using a spatula. If you want to you can fold it, I had mine open.