- Herbs (Optional) For Decoration
This recipe will have you turn your back on plain scrambled eggs for good. This is the perfect, indulgent breakfast and is whipped together in minutes. It also makes a delicious brunch or quick evening meal.
The juices from the chorizo infuse the eggs with the most crazy, delicious smack of flavour. Make these eggs once and you'll find you'll never keep a fridge free of chorizo again!
Pretty simple line up of ingredients.
Slice up your onion as finely as you can, you need about a quarter of an onion per person.
Fry the onions in a little oil and sautee until nice and soft. Keep the heat low so they don't brown. Set them aside on a warm plate when cooked through.
Chop your chorizo into small, bite-size pieces.
Fry the chorizo until they go golden all over and some of the fats run out.
Set the chorizo aside on a warm plate with the onions.
Crack some eggs into a medium hot pan with a knob of butter and a splash of milk. You can either wash the pan before hand or not. I don't as the flavour from the oils of the chorizo gives incredible extra flavour, it just means that the eggs will look much darker in colour than usual.
Lightly push the eggs around with a wooden spoon or spatula. Don't stir it too much or you'll be left with little bitty tiny bits of eggs, which isn't very nice.
When the eggs are a few minutes from being done then tip in the chorizo and fried onions. Take the eggs off the heat when they are a minute from being totally cooked as they will keep cooking in their own heat.
Make sure you get really good quality fresh bread, nice and crusty.
Butter your bread and get ready for those chorizo eggs...
Sprinkle your eggs with some basil if you have it and enjoy!