• Melt the butter in a large frying pan. 

• Slice baps down the middle and place face down in melted butter. Shimmy around the pan, ensuring the bread is soaking up all the butter & until they are toastie golden brown. Flip over & do a quick toast on the other side. Then add half cup water into the middle of the pan and swirl around. This will soften the baps & make them all mungey. Once water is absorbed, take them outta the pan.

• Heat up chorizo & lentil stew either in microwave or small saucepan until piping hot.

• Meanwhile, heat your oil in a frying pan & crack in your eggs. You want them sunny side up, with a crispy bottom & deliciously runny yolks. Should take no longer than 2 minutes.

• Add a generous blob of the hot lentil mixture onto the bottom base of the bap.

• Then lay a piece of the Swiss cheese on top of the hot lentils. It should naturally start to melt (you can always use a cooks blow torch to melt even more - if you have one).

• Carefully place fried egg on top of the cheese.

• Blob the Avo Cream on the underside of the top bap. Place carefully on top of the fried egg to complete this epic sandwich.

• You’ll need more than 1 napkin…Enjoy!