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Ingredients

• 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

Description

Food Network Invites You To Try This Tomato, Red Onion And Rocket Salad With Fried Egg, Grilled Chorizo And Grilled Provoleto Crostini Recipe From Bobby Flay.

Food Network