Deconstructed Fried Egg with Chorizo, Garlic and Thyme Oil

Thoroughly Spanish, and thoroughly stolen from José Andres. The revelation here is to separate the yolk from the white, fry the white separately and just warm the raw yolk on the dish with the hot garlic infused thyme oil. Spanish “Chori-tho” is different than Mexican varieties, and is much preferred here.


  • 4 large eggs
  • 8 garlic cloves
  • 1/4 cup Spanish extra-virgin olive oil
  • 4 ounces Spanish chorizo sausages, sliced into 1/4-inch rounds
  • 4 sprigs fresh thyme
  • Sea salt to taste


  • Cutting Board, Knife
  • Bowls for egg whites
  • Slotted Spoon, Spatula
  • 10-12 inch fry pan


  1. Gently crack open the eggs and separate the yolks from the whites, putting each yolk and each white into its own small bowl.
  2. Split open the garlic cloves by placing them on a chopping board and pressing down hard on them with the base of your hand or with the flat side of a kitchen knife. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the garlic and cook until lightly browned, about 5 minutes. Transfer garlic to a plate and set aside.
  3. Increase the heat to medium-high and add 2 tablespoons of the olive oil. Once the oil just begins to smoke, tip the sauté pan to a steep angle so the oil collects on one side to create a small bath. Carefully slide the egg white into the oil bath and spoon hot oil over the white 3 or 4 times. until the edges start to get brown, then flip the egg white over. Cook for another 30 seconds. Transfer egg white with a slotted spoon to a serving plate, set aside and keep warm. Repeat with the remaining egg whites.
  4. Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop and continue to heat over medium-high heat. Add the chorizo and cook for 30-45 seconds, flipping the rounds when the sides begin to brown. Add the thyme and continue cooking for 1 minute.
  5. Divide the egg whites between four plates. Gently spoon an egg yolk over each egg white. Divide the chorizo and thyme between the plates and garnish with the reserved garlic. Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.

*Serves 2 for dinner, or 4 as a smaller dish or breakfast.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.