Recipe: Scrambled Eggs with Parmesan and Crispy Chorizo Crumbs

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

2 eggs

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

To serve:

cherry tomatoes, halved

chives, chopped

buttered toast

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.

A very quiet week…

Last week was a lot quieter than I had planned, but I got ill again (typical this time of year) and had to cancel those plans. Oh well…

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Monday I took it easy at home in the evening, did some laundry and made broccoli cheese for supper. Although it’s really a side dish I like to eat it as it is, with maybe some ham and a piece of toast on the side. Love it!

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Tuesday I felt rubbish so after work I went straight to bed and had scrambled eggs in my PJs for dinner before falling asleep early.

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On Wednesday I had a little bit more energy so managed a burger and cinema after work. Although BlacKkKlansman was a hard film to watch (because of the subject) I really enjoyed it and would highly recommend it.

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Thursday I just stayed in and watched BBC’s new series Bodyguard (that everybody’s talking about) and so far so good. Friday was again another quiet night in, I watched One Day and made the yummy spinach dip for supper.

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The weekend continued in the same way; watching TV, sleeping lots and more cancelled plans. But I managed to do a bit of cooking as I didn’t have the energy to go out and wasn’t in the mood for a greasy takeaway. Always something!

Barcelona: brunch at Milk and Catedral de Barcelona

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Only five minutes’ walk from our hotel was this cute place serving some of the best brunch in the city. I found this out via Time Out and I was certainly not the only one as we were met with a long queue, but it moved quickly and about 15 minutes later we sat down to eat.

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It’s a cosy place with a lot of tables and a few seats at the bar. It was packed and buzzing; nice atmosphere for a Sunday brunch before exploring more of Barcelona.

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The service was really quick, so we got our cappuccinos, and my freshly squeeze orange juice almost directly after we ordered them.

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And soon after that our food arrived. Emma had the Greek yoghurt with fruit salad and granola which was really nice and fresh. Extra points for serving the yoghurt in another bowl.

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I was craving eggs and had the scrambled eggs with morcilla and gruyère on toast.

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We also got a bread basket just to make sure we had enough carbs for our long day walking around the city.

Milk, Carrer d’en Gignàs, 21, 08002 Barcelona, Spain

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After brunch we headed to La Pedrera, via Catedral de Barcelona. We both like “ticking” things off along the way. Efficient sightseeing – that’s us!

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The Cathedral is rather breathtaking and definitely worth a little detour.

Catedral de Barcelona, Pla de la Seu, s/n, 08002 Barcelona, Spain

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I also enjoy looking at pretty old buildings, and especially Barcelona offers a lot of nice facades.

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Some more traditional, and some in the iconic modernista style.

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Like Palau de la Música Catalana; a pretty concert hall with pillars, angels and painted walls.

Palau de la Música Catalana, C/ Palau de la Música, 4-6, 08003 Barcelona, Spain

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I think I prefer the simpler styles though, like these more traditional facades with shutters and balconies. So pretty!

Heston’s scrambled eggs with brown butter and sherry vinegar

I have raved about How to cook like Heston before, and I’m still determined to try quite a few of the recipes. Like his version of scrambled eggs which I tried at the weekend. It is regular scrambled eggs recipe using eggs, milk, cream and butter. Normally I just use cream and butter, but there is not a vast difference.

Heston cooks his scrambled eggs over a bain marie, and that was the only thing I didn’t follow. Instead I cooked the eggs on very low heat taking the pan off and on the hob to imitate using a bain marie. I find this easier, but if you haven’t tried it before I recommend a bain marie.

To season the cooked eggs with nutty brown butter and sherry vinegar was a hit, and I will definitely do this more often. And I have a sneaky feeling I will put brown butter in just about everything from now on.

Heston’s scrambled eggs with brown butter and sherry vinegar, serves 1

Adapted from Heston Blumenthal’s recipe.

2 eggs

1 tbsp milk

1 tbsp double cream

1 knob of butter

salt, white pepper

sherry vinegar

brown butter (see below)

Mix milk, cream and egg with a fork in a bowl. Pour the egg mixture into a pan over a bain marie and add the butter. Stir while the eggs slowly cook. Once they are still a bit too wet remove from heat as they will cook into perfect consistency on the after heat.

Add salt and pepper, brown butter and sherry vinegar. Serve immediately!

Brown butter

Melt butter in a saucepan while whisking. Once the butter has melted continue stirring until the butter changes colour into brown. Remove from heat and pour the butter through a muslin cloth or similar to get rid of the sediment. The liquid is your bron butter. Keep in the fridge.