SPANISH SCRAMBLED EGGS (BUZZ MAGAZINE)

Spanish Scrambled Eggs.

So this month for Buzz Magazine I wanted to serve you up a little something different to what I normally provide. And this is breakfast. Special effort for breakfast seems quite hipster to me, and there’s nothing in life I despise more than a hipster. I always see it on Instagram, table tops that have been architecturally laid out with avocados and poached eggs and chia seeds and protein shakes and nonsense and I don’t have the time. Just sit at your desk with a cereal bar and drink your office coffee like the rest of us.

Having said that, drop me on a Saturday and I will find all the time in the world to serve up something that tastes great and doesn’t have a whiff of hipster about it. My case in this here point are my Spanish Scrambled Eggs, which I have thrown together (both hungover and not so) more times than I care to count.

There is a version of this that exists that I call Mexican Scrambled Eggs which includes some toasted tortilla strips. You literally roll up a tortilla, snip it with a scissors and dry toast it in a pan before removing and continuing the recipe before sprinkling on the plate at the end. But again, that’s me being culturally promiscuous. These are Spanish Scrambled Eggs, and they’re asombroso! (amazing).

(Find out where to find the magazine locally by clicking here —> http://www.buzzmag.co.uk/distribution-outlets/find-a-buzz-cardiff-and-outskirts/)

However which way you like your eggs in the morning, nothing wakes you up quicker – or more deliciously – than spice. That’s why I recommend you start having your morning eggs spiked with Spanish heat so you have a quick and easy cure to all of your morning fatigue.

INGREDIENTS
4 Large Eggs
1 Chili (sliced)
2 tbs Full Fat Milk
Sea Salt & Black Pepper
110g Chorizo (sliced)
2 Spring Onions (chopped)
Handful of Coriander (to serve)

1. Crack the eggs into a large jug before adding the sliced chili (seeds removed if you want less heat), dash of milk, sea salt and freshly ground black pepper
2. Using a fork or a whisk, gently combine the jug’s contents

3. Heat a heavy based frying pan and drop in the sliced chorizo, turning with a spoon for roughly four minutes
4. Add the chopped spring onion and stir to combine with the chorizo’s paprika oils
5. Pour in the chili egg mixture and lower the heat

6. Leave the eggs to rest in the lowering heat (which allows the eggs to begin to set) before gently turning the mixture continuously with a spoon so that the eggs begin to combine into soft but thick cloudy mounds

7. Continue stirring on a low heat for roughly 8 minutes before removing completely off the heat and allowing to sit for 2 minutes as the pan cools
8. Serve with some freshly chopped coriander