Charlotte Tolhurst’s Egg Sandwich Recipe

Food photographer-cooks. We need more of them. They're like Picasso's... armed with pastry buns and spoons. 

• 1 egg
• 5 hand cut slices chorizo (about 5mm or a little less than 1/4 inch thick)
• A hand full of rocket
• A little olive oil
• Pesto stuffs

Fry the chorizo in a hot pan with a little oil - not too much as the chorizo will produce its own oil. When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.

Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto. Yum.