Chorizo and Potato Stacks with Sunny Side Up Tabasco Eggs

Chorizo and Potato Stacks with Sunny Side Up Tabasco Eggs

Oh hello you, you beautiful stack of goodness with a little kick. And what’s that? A sunny side up egg? Excellent.

When I usually do breakfast I stick to the Swiss way of doing things. Bit of muesli, bit of fruit, maybe a yoghurt and if I’m feeling adventurous, a delicious pastry. Danish perhaps. But, when I really do breakfast, I go all out. I’m talking meat, eggs, potatoes.

This is where this little number comes in. Perfect for those mornings after the night before – although in a situation as such you may want to enlist someone else to do the cooking.

Ingredients:

  • 2 medium roasting potatoes such as King Edwards, peeled and thinly sliced (roughly 0.5cm thick)
  • 16 large slices of chorizo
  • 2 large eggs
  • Olive oil
  • Tabasco
  • Salt
  • Pepper

Method:

Preheat oven to 220°c. You will need a baking tray and two rosti rings.

Using a rosti ring cut your potato slices to the size of the ring.

Put the sliced potatoes into a saucepan of boiling water. Par boil for around 4-5 minutes or until just cooked through. Drain and transfer to a large bowl.

Drizzle onto the potatoes a couple of tablespoons of olive oil, a few drops of Tabasco (depending on how hot you like it) and season with salt and pepper. Gently toss the slices until evenly coated.

Place your rosti rings onto the baking sheet and begin to layer your stacks. Place two slices of potato followed by one slice of chorizo, and continue until you’ve reached the top and finish with a slice of yummy chorizo. Mmm.

Bake on the middle shelf of your oven for around 10 minutes or until the chorizo slice on top has crisped up.

Meanwhile, heat a little olive oil in a non-stick pan until just hot enough, then gently crack your eggs into the pan. You’ll want to do this on a medium heat as you don’t want the bottom of your eggs to burn. Cook for around 4-5 minutes until the whites are firm and the yolk jiggles slightly when you shake the pan.

Once your stacks are done in the oven, transfer them whilst still in the rosti rings to a plate, leave to cool for a minute or two then carefully remove the rings. Try not to burn yourself like I did.

Slip your sunny side up eggs on top of the stacks, shake on a few drops of Tabasco and…chow down. I don’t suggest sharing.

Makes two stacks.

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