- Remove the skin from four chorizo sausages, then crumble the flesh into a shallow, nonstick frying pan and let it cook until the fat runs and the chorizo is starting to crisp lightly. Add about 10g of chives, finely chopped, let them briefly wilt then set them aside.
- Peel and stone three ripe, nicely yielding avocados, then crush them roughly with a fork. Stir in the juice of a couple of small limes. Add the chorizo and stir lightly. Check the seasoning – you may not need much, depending on the sausages.
- Poach four eggs. Divide the avocado and chorizo among four plates, then add the eggs. Serve with a thin, seeded wholemeal baguette, sliced and lightly toasted. Serves 2 as a light meal.
Choose chorizo that is about the same size as a butcher’s breakfast sausage and is slightly soft to the touch. Slit the skin from top to bottom and pull slowly and firmly. The skin should peel away easily. Assess the ripeness of your avocados before you attempt the recipe. They need to be just ripe rather than soft. Remember, you can encourage them to ripen by storing them for a day or so in a paper bag together with a ripe banana.