Spanish style scrambled eggs with chorizo

Cooking Eggs Spanish style scrambled eggs with chorizo

Scrambled eggs with chorizo is the Spanish-inspired breakfast youll want every day of the week.

Lables: Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook chorizo in a medium sized frying pan over medium heat, for 5 minutes or until crisp on edges and golden on both sides. Transfer to paper towel lined tray and keep warm. Toast sourdough ready to serve. Whisk the eggs and crème fraîche until well combined, season with salt and pepper.
  2. Heat, olive oil in a large frying pan over medium heat, add egg mixture. Allow the egg to cook and then drag mixture into the middle of the pan, allowing more egg mixture to move on to the hot pan. Cook the eggs halfway (about 2 minutes) then fold in the tomatoes, onion and coriander. Remove the pan from the heat, allowing the residual heat to finish cooking the eggs.
  3. Spoon scrambled eggs onto sourdough toast and top with chorizo and coriander leaves and optional chili.

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300g dried chorizo sausages, cut into 1cm slices
8 extra large eggs
1/3 cup Bulla Crème Fraîche
1 tbsp olive oil
1 large tomato, deseeded and chopped
2 spring onions, finely chopped
Small handful fresh coriander, roughly chopped
Sourdough, thickly sliced
Green chilli, finely sliced

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
people
Method
Baking
Category
Eggs
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