i’d never heard of a “bap” until i read about it in my favorite little british breakfast book, posh eggs, a bap is a soft, round bread roll used as the foundation for a meat sandwich. in britain, baps are usually filled with sliced sausage and HP sauce, but i’m currently in sunny southern california, so i decided to put a little twist on it! i used spicy chorizo in lieu of basic pork sausage, then added some mashed avocado and a sunnyside up egg. it’s hearty yet refreshing, perfect for breakfast or brunch.
- 1 avocado
- squeeze of lemon
- 1/4 red chili pepper, seeded and finely diced
- salt and pepper
- 2 brioche rolls
- 2 tbsp butter, softened
- 2 oz chorizo picante, sliced 1/2 thick on an angle
- 2 eggs
- fresh cilantro
mash the avocado with the lemon, chili pepper, and some salt and pepper. set aside. spread butter on the top and bottom of each roll and toast for a few minutes in a saucepan over medium heat, then remove to a plate. add the chorizo to the same saucepan and cook for a minute on each side, until the chorizo is brown and sizzling. remove to a plate. divide the avocado mixture between the two bottom buns. crack the eggs into the saucepan (there should still be some chorizo fat in there) and cook for a few minutes, until the white is set but the yolk is still runny. carefully use a spatula to transfer the eggs on top of the avocado. top with chorizo, fresh cilantro, and the top bun. serve immediately.