Chorizo Scrambled Eggs with Potato Cakes

Chorizo Scrambled Eggs with Potato Cakes

This makes a light but healthy breakfast or lunch. The oil from the chorizo turns the egg slightly amber, and a scattering of parsley offsets the richness. I love this served on a potato cake but feel free to bung a couple of pieces of bread in the toaster if you prefer.br /br /br /div class="separator" style="clear: both; text-align: center;"a href="http://www.flickr.com/photos/joeybinx77/8407163327/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="chorizo scrambled eggs by joeybinx77, on Flickr"img alt="chorizo scrambled eggs" height="333" src="http://farm9.staticflickr.com/8086/8407163327_d500c854b8.jpg" width="500" //a/divspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanbr /span style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="font-family: Georgia, Times New Roman, serif;"br //span/spanspan style="letter-spacing: 0px;"span style="color: #cc0000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"bChorizo-Scrambled Eggs with Potato Cakes/b/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"iServes 2./i/span/spanbr /divspan style="font-family: Georgia, Times New Roman, serif;"span style="letter-spacing: 0.0px;"/spanbr //span/divspan style="letter-spacing: 0.0px;"span style="color: #cc0000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"bIngredients:/b/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"2 free-range eggs/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"30g piece of chorizo, diced into half-centimetre chunks/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"olive oil/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"a few fresh parsley leaves/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"2 potato cakes/span/spanbr /divspan style="font-family: Georgia, Times New Roman, serif;"span style="letter-spacing: 0.0px;"/spanbr //span/divspan style="letter-spacing: 0.0px;"span style="color: #cc0000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"bMethod:/b/span/spanbr /span style="letter-spacing: 0.0px;"span style="font-family: Georgia, Times New Roman, serif;"Toast the potato cakes until just golden. Next, drizzle just a drop of olive oil in a small non-stick frying pan, and fry the diced chorizo until it just starts to turn golden and crisp. While that’s cooking, beat the eggs in a bowl. Pour the eggs over the chorizo and turn everything over with a spatula, to cook evenly. Just as the scrambled eggs begin to set, turn off the heat and continue to fold the eggs and chorizo together, cooking the eggs in the residual heat left in the pan. This will prevent them turning overcooked and rubbery. Serve, on top of the potato cakes and sprinkle with the chopped parsley. /span/spanbr /div style="font-family: Helvetica; font-size: 12px;"span style="letter-spacing: 0.0px;"/spanbr //div

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