If you’re looking to level up your brunch game, this Chorizo and Egg Toast is a must. It’s bold, flavorful, and layered incredibly. From the crispy sourdough base to creamy refried beans, fresh guacamole and a perfectly poached egg topped with spicy chorizo and cilantro.
Method
Each bite is an explosion of smoky, rich and tangy deliciosness that turns a simple toast into a full-on meal.
Toast the Bread: Start by toasting your sourdough slice until golden and crisp on both sides in a skillet.
Add the Base Layers: Spread a generous layer of refried beans over the toast. Then spoon over the guacamole — this combo adds richness and balance to the spicy chorizo.
Cook the Chorizo: In a skillet, cook the chorizo on medium heat until crispy. Save a bit of that flavorful red oil — you’ll drizzle it later for added color and flavor.
Poach the Egg: Bring a pot of water to a gentle simmer. Add a teaspoon of white vinegar and swirl the water before sliding in your egg. Poach for about 2 minutes for a runny yolk.
Assemble the Toast: Place the poached egg on top of the guacamole layer. Add the crispy chorizo pieces and drizzle with the chorizo oil.
Garnish and Serve: Sprinkle chopped cilantro, flaky salt, and pepper. Serve warm and enjoy the perfect blend of textures and flavors.
Use pasture raised eggs for the best shape, texture and flavor.
A small splash of white vinegar in the water helps the whites set quickly.
Drain on a paper towel to avoid sogginess before adding to toast.
Flavor Boost Ideas
Want to take it up a notch? Try these toppings:
A drizzle of chipotle crema or salsa
Pickled jalapeños for tang and spice
Cotija cheese crumbles for extra creaminess
Hope you enjoy!!!