Last weekend I tried Eat 17’s chorizo jam. I’ve curiously walked past it in shops before (as well as bacon jams and the sort… I was sceptical at first – sweet, salty, spicy – could be really good or the opposite, I thought. And does chorizo really need anything to change it up? Well, as it turns out I’m a fan! The combination of sweet and savoury with a hint of spice does work really well, and it’s a fantastic topper for avocado toast. If you love an avocado toast but are looking for ideas how to change it up, try the recipe below.
Chorizo Jam and Avocado Toast with poached egg
Serves up to 4 | Prep 5 minutes | Cook 6 minutes | Easy
Ingredients list below per person so you can tailor to the amount of people you are making it for.
- One jar of Eat 17 Chorizo Jam (one jar will serve up to 4 people);
- 1/2 an avocado per person;
- 1 slice sourdough per person;
- 1 egg per person;
- sliced chilli, chopped coriander or hot sauce to serve.
Boil a medium pan of water adding salt a a tablespoon of vinegar once simmering. Break each egg into a small cup. Whirl the water and drop a maximum of two eggs per time in the simmering water. Simmer the eggs for 3 minutes. Take them out to and put in the other two eggs if making more than two toasts.
Meanwhile, toast the sourdough. Slice each avocado 1/2 thinly and place on the sourdough. Spread the chorizo jam over the avocado, top each toast with a poached egg, some fresh chillies (if you like it hot), chopped coriander and a dash of hot sauce, to your liking.