I went to Bordeaux this week, nice town? We ended up in a pub who served “Welshes” as a speciality. These were nothing like the Welsh rarebit my mum used to make when I was a boy but I found this snack concept quite interesting – I had a “welsh” with Basque espelette chillies, it was really wonderful.
So returning home I improvised the following recipe – you can improvise on this concept depending upon what you have in the fridge.

Put a slice of bread in the bottom of an ovenproof dish. Slice some chorizo.	Place the chorizo (or ham coated with mustard) on top of your slice of bread	Cover with grated cheese, cheddar, swiss, or any cheese. Add a little beer or white wine.	Place in a hot oven or under the grill for 6-7 minutes, break an egg over the dish after 2-3 mins.