Chorizo Scrambled Eggs

By Amy Rutherford

Eating Psychology Coach

My amazing husband made this dish for me for Mother’s Day. It is absolutely delicious and a great option for a nice breakfast or brunch.

Chorizo Scrambled Eggs

You’ll need:

●  Ground chorizo

●  Olive oil

●  Eggs

●  Unsalted butter or ghee

●  Grape tomatoes

●  Optional, manchego cheese and rosemary to garnish

Choose whatever size pan you’d like depending upon how many people you’re feeding. Drizzle with olive oil and set to medium­ high heat. Once heated, use enough chorizo to cover the bottom of said pan. After it starts to brown, add your grape tomatoes (either halved or quartered). In a separate pan, add the butter and heat on medium heat (I usually use about 1 Tbs for every two eggs). Scramble the eggs in a separate bowl using a fork. Once the butter has melted, add the eggs and cook until they’re just a little runny. Add eggs to the chorizo mix and finish cooking while mixing in. Serve with manchego slices and rosemary if desired.

Chorizo Scrambled Eggs

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Amy Rutherford

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calendar May 28, 2016

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