Wednesday, 23 January 2013

Chorizo Scrambled Eggs with Potato Cakes

This makes a light but healthy breakfast or lunch. The oil from the chorizo turns the egg slightly amber, and a scattering of parsley offsets the richness. I love this served on a potato cake but feel free to bung a couple of pieces of bread in the toaster if you prefer.


chorizo scrambled eggs




















Chorizo-Scrambled Eggs with Potato Cakes
Serves 2.

Ingredients:
2 free-range eggs
30g piece of chorizo, diced into half-centimetre chunks
olive oil
a few fresh parsley leaves
2 potato cakes

Method:
Toast the potato cakes until just golden. Next, drizzle just a drop of olive oil in a small non-stick frying pan, and fry the diced chorizo until it just starts to turn golden and crisp. While that’s cooking, beat the eggs in a bowl. Pour the eggs over the chorizo and turn everything over with a spatula, to cook evenly. Just as the scrambled eggs begin to set, turn off the heat and continue to fold the eggs and chorizo together, cooking the eggs in the residual heat left in the pan. This will prevent them turning overcooked and rubbery. Serve, on top of the potato cakes and sprinkle with the chopped parsley. 

3 comments:

  1. I adore egg and chorizo together. This looks 'brunchy' and delicious!

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    Replies
    1. It was really tasty - and filling, too! Thanks for your comment :)

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  2. Hi, you might like to join the new cooking angels community www.whenangelscook.com and share your recipes to a good crowd on Twitter, Pinterest and FB. I love your recipes and think it would be awesome if you could join this new website. Check it out please :) - LOve your recipes. We need some more of your kind on the site :)
    Gabriele

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