Bryan McCarthy's Egg, Mushroom, Chorizo & Spinach on Sourdough from Today with Maura and Dáithí.


Serves: 4

  • 5 organic eggs
  • 150g Shiitake mushrooms cleaned & sliced
  • 100g Gubeen chorizo diced
  • 100g organic spinach washed and stem removed
  • 1 loaf of Sourdough bread sliced
  • 1 teaspoon chopped thyme
  • 1 teaspoon of butter
  • Oil for deep frying
  • 50g plain flour
  • 2 tablespoons milk
  • 80g panko bread crumbs
  • Salt & black pepper to season


  1. Poach 4 of the eggs in simmering water and refresh in cold water till cold
  2. Combine the remaining egg with the milk.
  3. Gently roll the eggs in the flower then the egg mix and then the bread crumbs repeat for the other 3 eggs
  4. Heat the oil in your deep fat fryer to 175 degrees
  5. Sauté the chorizo for 1 minute in a frying pan add the thyme butter & mushrooms and cook for 2 more minutes.
  6. Add the spinach at the last minute combine and remove from the heat adjust the seasoning with salt and black pepper.
  7. Toast the bread and fry the bread crumbed eggs till lightly browned remove and strain on kitchen paper then season with salt and black pepper
  8. Place a slice of Buttered sourdough on each plate and divide the mushroom mix evenly on the 4 slices of bread and top each plate with a crisp egg.
  9. When the egg is cut the yolk should be runny and act as a sauce for the dish.