Method:

1. Slice 1 stick of Chorizo De Leon into equal sized pieces
2. Fry in a small pan, over a medium heat, for a few munutes until starting to brown and crisp
3. Remove from pan and drain
4. In a medium-sized pan, a third full, bring water to the boil, then add 1 tbsp of white vinegar
5. Turn down to a simmer, then add one of the eggs
6. Once it begins to set slightly, add the second
7. Cook for 3-4 mins, or until the yolk is to your desired level of firmness
8. Remove with a slotted spoon, then drain
9. Arrange the Baby Watercress and Little Leaves between two plates, scatter over the chorizo slices, then top with a paoched egg
10. Meanwhile toast the bread (butter optional) and slice into soldiers
11. Get dipping while the yolk is still runny

Tom's top tip: This would also work with fried eggs too