Fried Egg with Chorizo and Sage Pesto Sandwich
I mean literally, I am drooling. Design Sponge featured this recipe today and I think I might have lost 11 minutes just lusting at it. There is just something so sexy about a sultry sandwich oozing out the sides with pesto. C'mon people, you know what I'm talking about. A crusty Ciabatta role lightly packed with Arugula (Rocket if your nasty) and topped with sizzling hot chorizo and a friendly fried egg as the main event..... oh my, let me catch my breath.
Created by food stylist Kate Wesson and photographed by food photographer Charlotte Tolhurst, I just had to share. Please check out Design Sponge and enjoy!
Preparation Time: 20 mins, Cooking Time: 4 mins
Ingredients for the sandwich:
1 ciabatta roll
1 egg
5 hand cut slices chorizo ( about 5mm or a little less than 1/4 inch thick)
A hand full of rocket (Arugula)
A little olive oil
For the pesto:
2 ounces sage leaves
2 ounces walnuts
2/3 cup + 2 tablespoons extra virgin olive oil
1 clove garlic
2 ounces Parmesan
1 tsp salt
Method:
1) To make the pesto using the traditional method take a pestle and mortar and crush all the ingredient with the mortar gradually incorporating the extra virgin olive oil, if you don’t have time for this throw everything in to a mini blender and pulse until a rough texture is achieved.
2) You will have enough to fill a small jar and you can keep this in the fridge for up to 3-4 weeks or alternatively fill an ice cube tray and freeze, then you can pop a cube into pasta sauces or enrich soups etc…
4)When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.
5) Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto.
Happy Friday and Enjoy!
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omg that looks AHH-mazing! Wow! okay putting that on my list of foods to have my husband make while I milk this sick thing. thank you for your sweet comment on my blog!
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