400g can of baked beans
1 tablespoon olive oil
1 chorizo, sliced on the diagonal
4 slices Authentic Mixed Seed Sourdough Vienna
3 sprigs parsley, leaves picked and chopped
Salt and pepper
Empty the baked beans into a small saucepan and heat over a medium-low heat until warmed through.
Heat olive oil in a non-stick frying pan over a medium-high heat and fry chorizo on each side for around 3-5 minutes until lightly browned. Set aside on paper towel to drain excess oil.
Using the leftover oil in the frying pan, crack the eggs into the frying pan over medium-high heat until cooked to your liking and set aside.
Heat a griddle pan over a high heat and toast the slices of bread until lightly charred.
Divide the bread equally over two plates and top with baked beans, chorizo and a fried egg.
Sprinkle with chopped up parsley and season with cracked black pepper and salt.