Sometimes I have breakfast quite late in the day. I’m not a morning person so sometimes I have my eggs in the afternoon and sometimes I have breakfast for supper, just because I like it.
In those cases I usually want the eggs to feel a little bit more special than my regular breakfast. I love scrambled eggs and toast but with the easy additions of grated parmesan (some in and some on top of the eggs), crispy chorizo crumbs and tomatoes this breakfast dish suddenly seems more appropriate as supper or a late lunch.
I like the crispy chorizo for flavour and texture and instead of thick slices I like these little nuggets in every mouthful, but you could of course go heavier on the chorizo if you prefer!
Scrambled eggs with parmesan and crispy chorizo crumbs, serves 1
5 tbsp cream
salt and peppar
1 tbsp butter
approx 3 tbsp grated parmesan
1 piece of cooking chorizo, 5-10 cm long
1 tbsp vegetable oil
cherry tomatoes, halved
Start by peeling the skin off the chorizo and chop it into tiny pieces. Heat up oil in a small frying pan on medium heat and fry the chorizo crumbs until crispy. Set aside while you make the eggs.
In a bowl, whisk together eggs and cream and season well (approx 1 tsp sea salt flakes and a good grinding of pepper). Heat up the butter in a non-stick frying pan on medium-low. Once the butter has melted pour in the eggs and push them around with a plastic spatula or whisk while they slowly thicken, once they look like a custard with bits in set aside (it cooks further in the hot pan). Stir half of the parmesan into the eggs and adjust the seasoning if needed. Heat up the chorizo crumbs if needed and plate up. Scatter the eggs with the remaining grated parmesan. Scatter with chives and add the chorizo crumbs and tomatoes and tuck in.