Breaky Taco Toast

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 people

All the delicious things we put on our breaky tacos but on sourdough. With the shops closed this morning and some hungry mouths to feed after the early dawn service we used left over taco ingredients to whip up this delicious breaky!

View Print Layout
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4 people


  • 1 Chorizo sausage
  • 1 Fresh red chilli
  • 3 Cobs fresh corn
  • 1 Lime
  • Salted butter
  • 4 Slices Sourdough
  • 4 Eggs
  • 1 Large avocado
  • Parmigiano Reggiano
  • Chilli oil
  • Salt & pepper


  • 1)

    Dice chorizo into corn kernel size and pop into pan with a knob of butter on a medium heat.

  • 2)

    Remove kernels from three cobs of corn and pop them into the pan with a finely sliced red chilli once chorizo has crisped up (approx. 5 mins).

  • 3)

    Once corn is cooked through (a couple of mins), add zest of one lime, salt & pepper. Then set aside corn and chorizo in a bowl.

  • 4)

    Add another knob of butter to the pan on medium heat and fry four eggs in the pan until crispy.

  • 5)

    Toast your sourdough. Then smear 1/4 of the avo on each slice, top with chorizo & corn mixture and a fried egg. Top with a squeeze of fresh lime juice and a good wack of shaved Parmesan over the top followed by a drizzle of chilli oil.

  • 6)

    Dive in face first!

Previous Next