Phil Vickery’s winning world cup breakfast
Phil’s here with the ideal brunch dish for watching the game on Sunday morning - he’s making his half-time breakfast bun, filled with our favourite full English fry-up flavours, but with a Spanish twist!
World Cup breakfast bap
Serves 4
Ingredients
2 tbsp olive oil
200g soft cooking chorizo, finely chopped
200g black pudding or morcilla, chopped into small cubes
200g tomatoes, the ripest and most tasty available
2 tbsp sherry vinegar
Pinch of salt
Pinch of ground pepper
2-3 tbsp extra virgin Spanish olive oil
4 medium eggs
4 English muffins, halved and toasted
Method
1. Heat a large non-stick frying pan. Add the oil and chorizo and gently cook to release the fat and oils, approximately 5-6 minutes.
2. Next, add the black pudding or morcilla and gently cook for a further few minutes.
3. Meanwhile, blitz the tomatoes and sherry vinegar in a food processor until smooth. Pass through a sieve, or if using a liquidiser just blitz until you have a nice puree. Season with salt and pepper, stir in the olive oil and set aside.
4. In the pan, move the chorizo and black pudding or morcilla to one side. Crack in the eggs and cook gently, spooning the chorizo oils on top.
5. Once the eggs are cooked, place the toasted muffins onto plates or bowls.
6. Place the eggs on top and spoon over the chorizo and black pudding or morcilla.
7. Finally spoon over a generous amount of the tomato puree, top with the muffin half and serve.