This fantastic brunch was inspired by Design Sponge’s “In the Kitchen With” guest Charlotte Tolhurst. I made a few changes using salami, basil pesto and freshly made focaccia. The results ~ incredible! Truly guest worthy.
Original Recipe for Fried Egg with Chorizo and Sage Pesto Sandwich:
Preparation Time: 20 mins
Cooking Time: 4 mins
1 ciabatta roll
5 hand cut slices chorizo ( about 5mm or a little less than 1/4 inch thick)
A hand full of rocket
A little olive oil
50g (2 ounces) sage leaves
50g (2 ounces) walnuts
150 ml (2/3 cup + 2 tablespoons) extra virgin olive oil
1 clove garlic
50g (2 ounces) Parmesan
5 grams (1 tsp) salt
Combine all ingredients in mini food processor and pulse until blended.