Scallops, chorizo and fried eggs on toast


  • Serves 4 people

"This dish was a rare treat for Sunday morning breakfast when I worked for Sat Bains in England," says Ben Greeno. "The egg and chorizo, minus the scallops, was a lot more common."

  • 2 tsp olive oil
  • 300 gm chorizo, cut into 1cm dice
  • 8 eggs
  • 8 scallops, at room temperature
  • To serve: sourdough toast and coriander sprigs
01   Heat half the oil in a large non-stick frying pan over medium-high heat, add chorizo and fry until chorizo is a little crisp and it has released its oil (2-3 minutes). Crack eggs into the pan (try to get some chorizo in the white), season to taste and cook until cooked to your liking (3-4 minutes for soft yolks).
02   Heat remaining oil in a non-stick frying pan over medium-high heat, add scallops and cook until browned (2 minutes), turn and cook for another 30 seconds.
03   Serve eggs and chorizo on toasted sourdough, topped with scallops and coriander sprigs.
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