This is a slightly different take on breakfast, using fresh spinach leaves as a base for your eggs.
In a heavy pan, fry a few slices of chorizo with a tablespoon of butter until they are browned on the edges. Remove the chorizo from the pan when it is cooked, and keep the butter for the next step.
Fry a few chopped spinach leaves (baby spinach works best) in the hot butter until the leaves have wilted. Add a tablespoon of lemon or lime juice to the spinach. It gives a nice flavour and helps to lessen the "furry-mouth" effect which spinach sometimes has. Baby spinach doesn't do the "furry-mouth" thing...!
Next, crack your eggs on top of the spinach, arrange your chorizo slices around the eggs. Cook everything with a lid over the pan for about 4 minutes, or until the eggs are done to your liking.
Serve straight away!
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