With four children, of a school-going age, our weekday breakfast is rushed, to say the least. However, the only advantage to this is the learned appreciated that I now have for the weekend breakfast. Without the threat of the imminent school bell, our weekend breakfast is a whole lot more relaxed. Valentine's day falls on a Saturday this year, so if you're planning on starting the day off well, and earning a few brownie point, treat your loved one to an extra special breakfast, or brunch. This bap can be assembled in minutes, and the combination of flavours are simply scrumptious.
- To poach the eggs, bring a saucepan of water to a bubbling boil, add the white wine vinegar. Using a spoon quickly stir the water to make like a whirlwind in the saucepan. Crack the egg into a cup, and with the water still swirling gently add the egg into the centre of the saucepan. Depending on the size of the egg it will take between 2 and 4 minutes to poach. Once cooked, remove to a plate lined with kitchen paper and cover with additional kitchen paper to keep warm while the rest of the eggs are cooking. You can cook two eggs together, but repeat this process for the rest of the eggs.
- Heat the olive oil in a frying pan. Add the chorizo slices and fry for about 1 minute on each side. Remove to a plate.
- To assemble the bap, cut the bun in half and over the bottom half spread a thin layer of relish, top with the slices of avocado, an even layer of fried chorizo and top with the poached egg. Season with a few grinds of black pepper and a sprinkling of smoked paprika, if you have it to hand. Add the top of the brioche bun and sandwich together. Enjoy straight away.
Happy Valentine's Day!