Comfy and hearty breakfast or snack of creamy scrambled eggs topped with chorizo on a slice of my homemade multigrain bread - it's just scrumptious!
To make scrambled eggs, heat some butter on non-stick pan. Pour in some milk or cream (for a luscious, creamier and sinful version). Pour in eggs and stir. Stir all over the pan to ensure the bottom part of the eggs do not get over cooked. Remove pan from fire and dish up when the eggs came to the texture you fancy (do not leave them in the pan on the stove even if it's switched off too long as the eggs will continue to cook). I liked mine runny and creamy. Sprinkle some sea salt and freshly grated black pepper on them if you fancy.
As for the chorizo, just simply pan fry them sans oil as they oozes oil when you cook them.
To assemble this open sandwich, toast the bread and then butter it. Spoon the scrambled eggs over. Then arrange the chorizo slices all over. Voila...
Technorati Tags: chorizo + egg