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Tomato, Red Onion And Rocket Salad With Fried Egg, Grilled Chorizo And Grilled Provoleto Crostini


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One 2-inch thick round of young provolone

1 pound link chorizo

Canola oil, for brushing

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh oregano

1/2 teaspoon crushed red pepper flakes

4 slices Italian or French bread, cut 1/2-inch thick on a sharp diagonal

1/2 cup extra-virgin olive oil, plus more for drizzling

2 tablespoons unsalted butter

4 large eggs

3 tablespoons aged sherry vinegar

2 teaspoons Dijon mustard

1 teaspoon clover honey, optional

4 ounces rocket (arugula)

3 ripe plum tomatoes, cored and quartered

1 small red onion, halved and thinly sliced

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