Carrot Bread with Fried Eggs, Creamed Ricotta and Chorizo Crumbs

INGREDIENTS

3 g

instant yeast

1/2 tsp

turmeric

3/4 cup

Rugani Carrot Juice

1/3 cup

/ 80 g) crème fraîche

1 tbsp

/ 20 g) honey

1/2 tsp

salt

1 tbsp

milk

1/4 cup

crème fraîche

2 tsp

chives, chopped

2 tsp

Dijon mustard

salt and pepper

250 g

chorizo, sliced (for a vegetarian alternative, replace the chorizo crumbs with finely chopped fried mushrooms)

fried eggs

sorrel, basil or micro herbs