Breakfast, Meals Assembly, Toasting
January 10, 2018
For the aioli
1 cup real mayonnaise
2 cloves garlic, finely grated
½ teaspoon tabasco sauce
½ teaspoon Worcestershire sauce
a pinch of Spanish paprika
salt and pepper, to taste
For the toast
2 tablespoons olive oil
1 piece cooked Spanish
chorizo Pamplona or chorizo Bilbao, sliced and finely chopped
2 pieces dried dates, diced
1 bunch spring onions, finely chopped
In a bowl, add in the real mayonnaise, garlic, tabasco, Worcestershire sauce, Spanish paprika, salt, and black pepper. Mix together.
1. Heat up a sauté pan and toss in the Spanish chorizo Pamplona. Transfer to a cutting board and chop to a ground.
2. In a bowl, mix the chopped Spanish chorizo Pamplona and aioli. Make sure the chopped Spanish chorizo Pamplona is coated well with the aioli. Set aside.
3. Slice the baguette bread diagonally into ¼-inch slices. Brush olive oil on top of the baguette, and toast in an oven toaster until golden brown.
4. Top with the Spanish chorizo mixture and chopped dates. Garnish with chopped spring onions.
Chorizo Aioli Toast
(Featured in April - May 2017 Issue)
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