"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 tspolive oil300 gmchorizo, cut into 1cm dice8eggs8scallops, at room temperatureTo serve:sourdough toast and coriander sprigs
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).
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.
Serve eggs and chorizo on toasted sourdough, topped with scallops and coriander sprigs.