Chorizo and Eggy Breakfast
This recipe is sure to offer a great start to any day. The rich taste and texture of the fresh chorizo are complemented perfectly by the fluffy egg mixture, and the dish is packed with all-important protein to keep you going until lunchtime.
- 1 or 2 eggs, depending on your appetite
- Crusty loaf, sliced and toasted
- The Bath Pig cooking chorizo of your choice
- Fresh basil
Slice a 75g piece of Bath Pig Cooking Chorizo into 1cm pieces. Fry in a pan for a few minutes, turning to cook on both sides.
Crack 1 or 2 eggs straight into the pan on to the cooking chorizo. Break the yolk and get the paprika porky oils mixed into the eggy mixture.
Keep folding into itself, being careful not to over-cook the eggs.
When the mixture has a wet, omelette-like consistency, transfer to a freshly toasted slice of crusty bread.
Break up a few leaves of fresh basil and sprinkle over the eggs.
Get stuck in!