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The Ultimate Brunch Sandwich

This sandwich is made with Brindisa cooking chorizo, which comes in mild or spicy varietes, so you can choose how hot to have it.

Serves 2 Total Time 20 mins


  • 2 cooking chorizo sausages, cut in half lengthwise 
  • 1 ripe avocado, halved and stoned 
  • juice of 1 lime 
  • 1 tbsp olive oil 
  • 1 small red onion, thinly sliced 
  • 2 eggs 
  • 4 slices seeded sourdough loaf 
  • handful rocket leaves


  1. Preheat the grill to medium temperature and lay the chorizo on a baking sheet, with the inside of the meat facing up.
  2. Grill for 6–8 mins, turning halfway, until cooked through and slightly charred. Set aside. 
  3. Meanwhile, scoop the avocado flesh into a bowl and, using a fork, roughly mash it with half the lime juice and a pinch each of salt and pepper. Set aside. 
  4. Heat 1/2 a tablespoon of oil in a medium frying pan over a low-medium heat. Stir in the onions and season.
  5. Cook for 5 mins, until the onions have softened a little but still retain some bite. Tip the onions into a small bowl and stir through the remaining lime juice.
  6. Return the frying pan to the heat, turning the temperature up high. Add the remaining 1/2 a tablespoon of oil and, once hot, crack the eggs into the pan and cook for 2 mins, or until the whites are set but the yolks remain runny. 
  7. To assemble, spread 2 pieces of bread with the mashed avocado. Top with some rocket, then the chorizo, fried eggs and onions.
  8. Place the remaining bread slices on top, cut in half, and eat straight away.
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