Soft-boiled eggs with chorizo soldiers
Serves 2 Prep 10 mins Cook 10 mins £1.08 a portion 413 kcals, 16g fat, 5g sat. fat a portion
2-4 large eggs, at room temperature 4 thin slices soft white bread
FOR THE CHORIZO SOLDIERS
1 tbsp sundried tomato paste 50g sliced chorizo
Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3½ mins.
Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread.
If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.