Sear chorizo links in a cast iron or heavy bottom skillet with minimal oil. You may also grill them over open flame. Allow to cool for at least half the cook time. Slice evenly.
Slice and toast bread in skillet with butter. Remove toast and set aside. Fry eggs in residual butter in the same pan used for toast.
Spread beans directly on to toast. Add chorizo slices on top of bean spread.
Top with fried egg, and garnish using sliced scallions and salsa.
