Your cart

Your cart is empty

Chorizo & Pecorino Scrambled Eggs

Name: Chorizo & Pecorino Scrambled Eggs
Cook time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 30 g Chorizo; 2 Free range eggs; 1 Large slice of sourdough; 25 g Pecorino; 15 g Butter; Chilli oil; Salt; Black pepper

Soft-scrambled buttery eggs cooked in rendered chorizo fat, piled onto sourdough toast and finished with grated pecorino and an optional spoonful of chilli oil.

Cook

10m

Chorizo & Pecorino Scrambled Eggs

Soft-scrambled buttery eggs cooked in rendered chorizo fat, piled onto sourdough toast and finished with grated pecorino and an optional spoonful of chilli oil.

Cook

10m

Ingredients

Method

Turn cooking mode on

Step 1

Add your chorizo to a cold pan then place over a medium-low heat. As the pan heats the fat from the chorizo will render out and this is what we will then scramble our eggs in. Let that cook slowly for around 5 minutes.

For

1

M

I

30

g

Chorizo, diced into cubes

2

Free range eggs

1

Large slice of sourdough