• 1 firm Brussels top
• 2 tablespoons extra-virgin olive oil
• 100g (3½oz) chorizo, sliced into 1cm (½in) thick rounds
• 1 onion, sliced
• 1 garlic clove, sliced
• 2 rosemary sprigs
• 1 small knob of butter
• 2 eggs
• salt and freshly ground black pepper

Bring a large pan of salted water to the boil. Add the whole Brussels top, return to a simmer and cook for 1–2 minutes, until just tender. Drain well.

Heat a large frying pan over a medium heat. Add the olive oil and when hot add the chorizo, the sliced onion and garlic, and the rosemary. Season with a little salt and pepper and cook, stirring regularly, for 8–10 minutes or until the onions are soft and beginning to caramelize.

Spoon the chorizo and onions to one side of the pan. Slice the sprout top exactly in half down its core, season the two halves with salt and pepper, and add them to the pan, cut-side down. Fry the sprout tops for 2–3 minutes on each side until lightly charred.

Divide the chorizo and Brussels tops equally between two warmed plates. Add the butter to the pan and when it’s bubbling crack in the eggs and fry gently to your liking. Place the eggs on the plates and spoon over any spicy, fatty butter from the pan. Then, place all this in your face.