in the kitchen with: charlotte tolhurst’s egg sandwich

Food photographer Charlotte Tolhurst and food stylist Kate Wesson (from last week’s Lemon Cake with Lime Curd) normally work together with clients, and so it was logical for them to make a team effort to provide a sweet and a savory recipe for the column.  I can’t even remember how I came across Charlotte’s portfolio, but for hers, like with many other photography portfolios which I really like, I bookmarked it and revisit it periodically for new images and new inspiration.  This week, Charlotte has chosen a recipe for one person (love those!), a Fried Egg with Chorizo and sage pesto sandwich.  I’m betting the sage pesto will become a pantry staple, and jumping off point for other culinary adventures, for many of you! – Kristina

About Charlotte: Charlotte Tolhurst is a freelance photographer based in London. As well as food she specializes in portrait and lifestyle photography, sometimes even shooting food and people together. She is happiest when shooting recipes as it allows her to combine her two great passions: delicious food and the creation of beautiful imagery. Her commissions are from magazines, PR companies and directly from clients. This work ranges from creative images of prepared recipes to more technical ones of packaging and products. When she is not working she is likely to be traveling in a country whose food she loves or is yet to try or on the top of ski slope trying to burn off the consumed calories.

CLICK HERE for the full recipe after the jump!

Fried egg with chorizo and sage pesto sandwich

Preparation Time: 20 mins
Cooking Time: 4 mins
Serves: 1

Ingredients for the sandwich:

1 ciabatta roll
1 egg
5 hand cut slices chorizo  ( about 5mm or a little less than 1/4 inch thick)
A hand full of rocket
A little olive oil

For the pesto:

50g (2 ounces) sage leaves
50g (2 ounces) walnuts
150 ml (2/3 cup + 2 tablespoons) extra virgin olive oil
1 clove garlic
50g (2 ounces) Parmesan
5 grams (1 tsp) salt


To make the pesto using the traditional method take a pestle and mortar and crush all the ingredient with the mortar gradually incorporating  the extra virgin olive oil, if you don’t have time for this throw everything in to a mini blender and pulse until a rough texture  is achieved. You will have enough to fill a small jar and you can keep this in the fridge for up to 3-4 weeks or alternatively fill an ice cube tray and freeze, then you can pop a cube into pasta sauces or enrich soups etc…
To make your sandwich, fry the chorizo in a hot pan with a little oil, not too much as the chorizo will produce its own oil.
When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.
Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto.

Why Charlotte chose this recipe:

I simply love and live for food and especially enjoy trying everything on a shoot. However, when I am at home I prefer to cook something quick and easy like this simple but incredibly tasty ciabatta. This recipe is written by the very talented Kate Wesson. Being not just my colleague but a friend as well, Kate knows what foods I particularly adore and so she devised this recipe for me.

*Note from Kristina: you may notice that this recipe is tagged vegetarian and gluten-free; that is in reference to the sage pesto which could be used in any number of ways, not strictly with the egg and chorizo sandwich.

  1. rachel says:

    looks delicious! what is rocket?

  2. Megan says:

    Wow, this sounds and looks amazing!!
    Rachel: rocket is a kind of lettuce kind of like arugula.

  3. Karen says:

    I was also wondering what rocket is. This looks like a great lunch!

  4. caroline says:

    This is incredibly inspiring! And these photos are beautiful! xo

  5. Tim says:

    Rocket is Arugula. Its a mildly spicy salad green. Very easy to grow, and even likes cold weather. Plant as a fore-ground cover in your flower beds, and cut like grass whenever you want salad!

  6. carolyn says:

    well, i know what i’ll be having for breakfast tomorrow! how perfect.

  7. Renee says:

    yum! this looks incredible and is making me very hungry!

  8. that looks sooooo good!!

  9. Christina says:

    mmm! a fried egg sandwich topped with with soy chorizo is a weekly dinner at my house. i usually douse it in hot sauce or salsa, but i love the idea of the sage pesto. i might add some red pepper flakes to add some heat. :]

    ps. the hand made paper in the photos is lovely.

  10. Axelrod says:

    Looks like an excellent egg sandwich. Thanks for the recipe. That pesto is a great touch to the sandwich.

  11. This egg sandwich looks so delicious it is making my mouth water…literally.I think I will show this picture to my boyfriend and cross my fingers that he will make me one (without the chorizo). Pretty please!

  12. elra says:

    Definitely my kind of food. Love the chorizo.

  13. kendal croix says:

    hello most delicious breakfast ever.

  14. Lisa says:

    nothing tastes better than a fried egg sandwich that someone else made!

  15. Alva says:

    oh wow, now I’m hungry. thanks for sharing, looks delicsh!

  16. Oh my GOSH that sandwich looks good – and such beautiful photography. Thanks for the gorgeous reminder that there is sage in the kitchen garden just waiting to be picked, and that I’ve been meaning to make ciabatta for years. :)

  17. bridget says:

    I made this for brunch today. it.was.amazing. I have half a million things in mind to put that sage pesto on or in.

    And it made my husband very happy.

  18. Blandine says:

    this looks gorgeous! chorizo and eggs are great together, I can’t wait to try it. beautiful pictures too!

  19. Kelly says:

    What beautiful photos! And yum – that samwich! I’m making that for dinner tonight.

  20. Stunning photos, it really looks like summer’s arrived in London!

  21. Debbie says:

    well done design sponge for posting charlottes recipe, its looks fab. As a reader from across the pond, it’s nice to have a recipe that’s easy to understand. Unfortunately the number of cups/sticks required for most of the recipes are completely lost on me!

  22. Hi Debbie,

    You can always check out Gourmet Sleuth for conversions of all types. They have a handy calculator.


  23. kate says:

    I’ve had this recipe bookmarked since it was originally posted. I was excited to finally make it for Mother’s Day breakfast this am. Not sure where to get Chorizo that looks this amazing in midMichigan but substituted with bacon and it was great. Delicious dish overall! mmm


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