• 650g white bread flour, plus extra for dusting/kneading
  • 7g active dried yeast
  • 2 tsp caster sugar
  • 1 tsp fine sea salt
  • 40g unsalted butter, at room temperature
  • 2 tsp olive oil
  • 150g light mayo
  • ½ lime, juiced
  • 1 tbsp peri peri sauce
  • 1 tbsp sunflower oil
  • 225g chorizo ring, thickly sliced
  • 8 medium eggs
  • 80g watercress


  1. 1

    In a bowl of a stand mixer, combine the flour, yeast, sugar and salt. Cut the butter into bits and add to the flour, tossing to coat.

  2. 2

    Make a well in the centre of the flour and gradually add 450ml lukewarm water, using a fork to bring in flour from the sides. Use the fork to bring it all together until you have a raggedy, slightly sticky dough. 

  3. 3

    Flour your side well and turn the dough out on to it. Dust your hands in flour and proceed to knead for 10 minutes until smooth and all the butter has been incorporated. 

  4. 4

    Mould the dough into a smooth ball. Coat a large bowl with the olive oil and add the dough, coating it in the oil. Cover with clingfilm and leave in a warm place, leaving for 1-1.5 hours until doubled in size.

  5. 5

    Meanwhile, combine the mayo, lime juice and peri peri sauce in a small bowl. Set aside. 

  6. 6

    Heat the oil in a large frying pan over a medium/high heat, then add the chorizo. Cook for 2-3 minutes until hot and slightly crispy on the edges. Use a slotted spoon to transfer to a kitchen towel-lined plate. Reserve the oil. 

  7. 7

    Keeping the pan at the same heat, crack in two eggs. Cook for 3 minutes until the whites are set and the yolk is still runny. Transfer to a board and repeat with the remaining eggs, adding the chorizo oil when necessary. 

  8. 8

    When the dough is ready, knock it down then divide it equally into 16 pieces and roll into balls. Form each one into an 8cm diameter disc and make a groove down the centre using the handle from a wooden spoon. 

  9. 9

    Fold the discs of dough in half and pinch the edges together with the seam going down the centre of the top. Pinch the ends to a slight point and place approx 4cm apart on a greased baking tray. Cover with clingfilm and leave to rise for 45 minutes in a warm area. 

  10. 10

    Preheat the oven 230°C/fan 210°C/gas mark 8. Bake the rolls, in batches if necessary, towards the top of the oven for 10-12 minutes or until golden brown. Transfer to a wire rack and allow to cool. Dust in flour. 

  11. 11

    Slice open 8 of the rolls, transferring the rest to an airtight container to eat later or freeze. Spread the sliced rolls with the peri peri mayo. Add the watercress and top with a fried egg each and chorizo to serve. 

Nutritional Details

Each serving provides
  • Energy 1980kj 473kcal 24%
  • Fat 28.7g 41%
  • Saturates 8.2g 41%
  • Sugars 1.9g 2%
  • Salt 1.97g 33%

% of the Reference Intakes

Typical values per 100g: Energy 1126kj/269kcal

Each serving provides

30.8g carbohydrate 1.5g fibre 22.2g protein

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