Chorizo and Fried Quail Eggs on Toasts

Legend has it that the king of Spain once ate this stack of chorizo and fried egg on toast and declared it “cojonudo” (that’s slang for “F%!@&ing Good”). Whether or not that story of this iconic montado from Castile y León is true, it’s undeniable that the dish is “cojonudo.”

Spicy chorizo juices and runny egg yolk soak into toast when your teeth sink into this canapé; it’s the perfect bite and we’re not messing with it.

Back on the menu at all locations!

Makes: 1 dozen
Prep: 2 minutes
Total: 12 minutes

Ingredients

Chorizo and Fried Quail Eggs on Toasts:

1 (5-inch) link cured spicy chorizo
12 Olive Oil Toasts (see below)
extra-virgin olive oil
12 quail eggs
Maldon sea salt flakes

Olive Oil Toasts:

1 or more baguettes
extra-virgin olive oil
kosher salt

Preperation

For the Olive Oil Toasts:

Preheat the oven to 450oF.

Cut a baguette into 1⁄2-inch slices and place in a single layer on a baking sheet. Sprinkle lightly with salt and drizzle with the oil.

Bake until golden brown and crisp around the edges but still soft in the centers, about 3 minutes. Don’t overbake them or they’ll end up tough.

You can use the toasts immediately or cool them to warm or room temperature.

Procedure

Remove and discard the chorizo’s paper casing. Cut diagonally into twelve 1⁄4-inch-thick slices. (Reserve the ends for another use.)

Heat a large skillet over high heat until hot. Add the chorizo slices in a single layer and cook just until shiny as the fat starts to render, about 3 seconds per side. Immediately transfer each slice to a piece of toast.

Heat 1⁄2 teaspoon olive oil in a nonstick pan over medium heat. Crack as many eggs as necessary. Cook until the whites are set and the yolk is runny, about 2 minutes. Immediately place on top of the chorizo on the toasts. Repeat this step with any remaining eggs, using 1⁄2 teaspoon oil per batch.

Sprinkle the eggs with the salt flakes and serve immediately.

Buen Provecho!