Bread, egg, and Ibérico chorizo. What more could you ask for? The most honest combination in the world, with rosemary elevating everything. For a Sunday breakfast that deserves to be remembered.
Rosemary Flatbread with Fried Egg and Boadas 1880 Extra Ibérico Sliced Chorizo
Recipe
Quantity
4 servings
Ingredients
- 4 rosemary flatbread portions
- 90 g extra Ibérico chorizo, thinly sliced
- 4 eggs
- 4 tablespoons extra virgin olive oil
- A few fresh rosemary leaves for garnish (optional)
- Salt and freshly ground black pepper to taste
Step by Step
- Preheat the oven to 180°C and bake the rosemary flatbread for 4-5 minutes until slightly crispy.
- Meanwhile, cook the thinly sliced extra Ibérico chorizo in a pan over medium heat for 1-2 minutes per side, until lightly browned. Remove and set aside.
- In the same pan, add a little olive oil and fry the eggs until the whites are set and the yolks remain runny.
- Place a portion of rosemary flatbread on each plate, arrange the chorizo slices over the base, and top with a fried egg.
- Add a touch of freshly ground black pepper and, if desired, garnish with a few fresh rosemary leaves.
- Serve immediately to enjoy the crispy flatbread and creamy yolk when the egg is broken.
Tips
For a more gourmet finish, first place the chorizo on the freshly warmed flatbread so that it releases some of its fat and aroma. When you break the egg yolk, it will act as a natural sauce that will bring all the flavors together.