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Scallops, chorizo and fried eggs on toast

"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."

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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