Chorizo, Parmesan & Spinach Scrambled Eggs
I love scrambled eggs for breakfast at the weekend. But for this recipe I have taken it to the next level and added chorizo, Parmesan cheese and spinach to make this a quick recipe filling enough for lunch or dinner too. It is absolutely delicious!
Ingredients
-
125
g
chorizo
(chopped)
-
8
free range eggs
-
1
splash of double cream
-
black pepper
(freshly ground)
-
50
g
butter
(plus a little extra)
-
75
g
Parmesan cheese
(grated)
-
1
good handful of baby spinach
-
4
slices of bread
(toasted & buttered)
Instructions
-
Heat a large non-stick frying pan over a medium to high heat and add the chorizo. Cook until the chorizo begins to release its oils and then set aside.
-
In a bowl, beat together the eggs and add a splash of cream with freshly ground pepper.
-
Over a medium to low heat melt the butter in the non-stick frying pan. Add the eggs and gently whisk continuously until the eggs are softly scrambled.
-
Meanwhile, toast the bread and butter. When the eggs are almost cooked fold through the chorizo (reserve a few slices), Parmesan and spinach and a knob of butter.
-
Place 2 slices of toast on each plate and spoon the scrambled egg and top with the remaining chorizo. Enjoy!