Directions

1. Heat the oven on low to warm plates and dice the cooking chorizo into approx ¼ inch / 6mm pieces

2. Break the eggs into a bowl and beat them
3. Make the 4 pieces of toast, butter them, and place into warm oven with the plates to keep warm

4. Put the diced Chorizo into a cold non-stick frying pan and turn on a ‘gentle’ heat. As the Chorizo starts to release the oil stir gently and continue cooking for about 3 minutes

5. Pour the beaten eggs into the pan with the chorizo and continue to cook gently, stirring all the while

6. Cook the eggs to your liking, I prefer my eggs ‘just cooked’ but others like them much firmer

7. Divide the wounded eggs between the pieces of toast and serve at once