Ingredients
- 4 large eggs
- 8 garlic cloves
- 1/4 cup spanish extra-virgin olive oil
- 4 ounce chorizo sausages, sliced into 1/4-inch rounds
- 4 sprig fresh thyme
Preparation
Baking Directions:
Gently crack open the eggs and separate the yolks from the whites, putting each yolk and each white into its own small bowl.
Split open the garlic cloves by placing them on a chopping board and pressing down hard on them with the base of your hand or with the flat side of a kitchen knife.
Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat.
Add the garlic and cook until lightly browned, about 5 minutes.
Transfer garlic to a plate and set aside.
Increase the heat to medium-high and add 2 tablespoons of the olive oil.
Once the oil just begins to smoke, tip the sauté pan to a steep angle so the oil collects on one side to create a small bath.
Carefully slide the egg white into the oil bath and spoon hot oil over the white 3 or 4 times.
until the edges start to get brown, then flip the egg white over.
Cook for another 30 seconds.
Transfer egg white with a slotted spoon to a serving plate, set aside and keep warm.
Repeat with the remaining egg whites.
Pour the olive oil from the pan into a small bowl and set aside.
Return the pan to the stovetop and continue to heat over medium-high heat.
Add the chorizo and cook for 30-45 seconds, flipping the rounds when the sides begin to brown.
Add the thyme and continue cooking for 1 minute.
Serving Directions:
Divide the egg whites between four plates.
Gently spoon an egg yolk over each egg white.
Divide the chorizo and thyme between the plates and garnish with the reserved garlic.
Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.
Tips:
*Cook’s note: You can carefully poach the egg yolks in a small pot of gently simmering water, if you like.
