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...
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wow...this looks like the kinda bread(k)fast I could eat every morning (cept Friday lah..nasi lemak day haha). what is chorizo yeah? and can you get it from the supermkt? looks like the lap cheong :p
ReplyDeletewhy no bawang goreng one...
ReplyDeleteyozora, chorizo is italian cured sausage. i dun think many supermart stock them. need to get from speciality shop i think. err werner of elcerdo gave them to me one :D
ReplyDeletelanatir, tarak... malas
hehe chorizo is spanish not italian ;)
ReplyDeletethat is why I love coming to your blog.. learn new things every day..:)
ReplyDeletewah...looks so healthy and delicious. *drools* Even the bread is homemade! Damn pui fuk u laa.. :p
ReplyDeleteMmm looks very yummy.
ReplyDeleteI think I will skip the eggs and just eat the bread! as I am really really overweight!
ReplyDeleteMmmh, looks sooo goooood!!!
ReplyDeleteBig Boys Oven, maybe you should skip the bread and eat the eggs! lol
That's my kind of breakfast!!
ReplyDeleteWahhh! If only I wake up to such good looking breakfast everday!
ReplyDeleteThis is indeed Spanish chorizo--lovely, dense, paprika-powered sausages. I use it to make a warm butter bean salad with tomatoes and red onion. There is also a Mexican style chorizo, much larger, with looser meat that crumbles when sliced open.
ReplyDeleteerr dun u mix the milk and the eggs in the bowl 1st b4 u cook in the pan? do it separate one ar?
ReplyDeletethere u go yozora, its spanish sausage not italian, ohh my bad :p
ReplyDelete2superheroes, haha *blush*
chriesi & camemberu, thanks
BBO yeah just eat the egg white and skip the rest hehehe
deborah & wmw, yeah my kind too but where got time to make everyday?? hehe
thanks terry b for the info
joe, nope i dun... the melted butter and milk gives very nice aroma. try it!
Hey babe, that bread looks great! Sounds simple enough. That is my breakfast staple. Egg on toast. Yes, just one egg, have to cut down lah. I usually buy adventist bread but must give this one a go!
ReplyDeleteI would love to wake up to THAT!
ReplyDeletechorizos seem to be stalking me!!
ReplyDeletei turn on AFC and there's lots of enticing recipes using chorizo...and now your yummy looking chorizo breakfast!!! someone seems to be sending me a message - go look for chorizos!! lol
hopefully cold storage has them...
i love adventist 3 seeds bread too paprika
ReplyDeletehaha daphne
good luck lingzie, hope you find your chorizo