Brunch: Chorizo with Sweet Potato Mayo and Soft Boiled Eggs

chorizo burger, sweet potato mayo, roasted sweet peppers

It’s has been a beautiful weekend. Nice and sunny, therefore deserves an ultimate brunch. This dish is a punchy, flavoured-filled way to start a day.  Here are words from it’s creator ‘Gizzi in Skinny weeks and weekend feast‘ :

There is a bit to do to create this dish but, by GOD, it’s worth it. I was introduced to sweet potato mayo by an Australian  friend of mine. It’s a revelation, and one I’m starting to see pop up on more cafe menus across London.


( Serves 4, Prep time: 10 mins, Cooking time: 1 Hour 15 mins)

  •  1x 150g (ish) sweet potato
  • 2 tbsp good-quality mayonnaise
  • 4 fresh chorizo sausages, cut in half lenghtways
  • 4 free-range eggs
  • 2 tbsp of olive oil plus extra for drizzling
  • 4 slices of sourdough bread ( I used ciabatta instead)
  • 4 small handful of rocket leaves
  • 1 roasted red pepper ( from the jar if you have) .



Chorizo burger, sweet potato mash mayo

  1. Heat the oven to 180C/ Gas 4. Place the sweet potato on a baking tray and bake for 45 mins, or until completely soft through.
  2. Remove from the oven and leave it to cool completely in its skin. Take the cooked sweet potato flesh from it’s skin, put in a bowl and mash together with mayonnaise until combined. Set aside. ( You can do this step a day before to speed up the process)
  3. Add the chorizo sausages cut-side down to a dry frying pan and fry gently for about 3 mins, until they just started getting charred. Turn them over and cook for further 3 min. Keep them warm. ( Chorizo will secret tons of delicious oil while it cooks, save it for later).
  4. Bring a pan of salted water to the boil. Add the eggs and boil for 6 mins. Remove from the water, drain and peel under cold running water.
  5. Heat a griddle pan until smoking. Drizzle the slices of bread with olive oil, then griddle until toasted and lightly charred on each side.
  6. Spread the toast with sweet potato mayo and scatter a handful of rocket leaves over each. Drizzle over a little reserved chorizo oil, then top each toast with a slice of pepper and chorizo halves. Cut the peeled eggs in half and place one on top of each toast.

Thanks for looking and come back soon! x


This entry was published on May 5, 2013 at 3:06 pm. It’s filed under All the Recipes jumbled up!, RED MEAT and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

12 thoughts on “Brunch: Chorizo with Sweet Potato Mayo and Soft Boiled Eggs

  1. Wow!! incredible. This sounds amazing.

  2. Suzzane, this was damn tasty, we really enjoyed it. The sweet potato mayo is delicious! Glad you think that it looks appetising. 🙂

  3. This looks so good! Perfectly presented eggs. I love you blog! I think I’ll just have to follow to make sure I don’t miss any of your amazing posts. 🙂 Thank you visiting mine and liking so many of my recipes!

  4. Stylish and a delightful, your entire blog that is, Nargess!
    Japanese are big on food must be first enjoyed by the eyes then by the palate.
    All your posts do exactly that.

  5. Oh my! Thanks Fae!
    However, the combination of lack of daylight in Dublin and my cheap camera makes taking photos a real struggle. I am glad you think I haven’t done too bad. My next shopping item is a ‘proper’ camera.

  6. That looks excellent indeed. Beautiful photography.

  7. Thanks Conor, Getting a complement on photography from you means a lot! Cheers!

  8. What a beautiful blog you have and what a creative combination of some of my favorite ingredients. I will have to try this one!

  9. Reblogged this on oiyoufood and commented:

    I have re-shot this recipe and would like to post it again. It is delish!

  10. I read this paragraph fully on the topic of the resemblance of most recent and previous technologies,
    it’s remarkable article.

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