Scrambled Eggs with Chorizo and Manchego

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Soft curds of buttery scrambled eggs with spicy chorizo and a light grating of Spanish cheese. We couldn’t think of a more perfect breakfast.

Serves 2 (recipe doubles or trebles easily but you need to cook the scrambled eggs in batches for 2 people at a time)


3 inch piece of chorizo, chopped finely
4 eggs
50g butter
Salt and freshly ground black pepper
30g Manchego cheese, grated


1. Fry the chorizo, without oil, in a small frying pan or saucepan. Set aside and keep warm.

2. Whisk the eggs lightly until they are homogenous and you can see no white. Cut the butter in half, and chop one half into small pieces. Add to the whisked eggs with a small pinch of salt and a few grindings of black pepper. Place the rest of the butter in a small deep sauté or frying pan (the best size is about 5-7 inches across).

3. Heat the butter in the pan until it sizzles, turn the heat to low and add the eggs. Leave for 30 seconds to set, then take a spatula or wooden spoon and bring the eggs in from the edges and fold them very gently on top of the wet egg in the middle. Tilt the pan so that the wet egg runs to the edge of the pan. Turn the heat up a little if you need to and turn it down if the eggs cook too fast. You want them to set but not dry out. Gently fold the eggs from the edge of the pan back into the middle of the pan to create soft folds. When you still have moist egg on top, remove the pan from the heat (the scrambled eggs will go on cooking – ideally you want them to be moist in the centre when they reach the plate).

4. Place the scrambled eggs on a plate, sprinkle over the chorizo and drizzle any of the chorizo oil around the scrambled eggs. Sprinkle the grated Manchego on top and serve with decent toasted bread.

This recipe has been triple-tested in the gréatfood test kitchen.

You can, of course, use any grated cheese from Cheddar to Parmesan to blue cheese – whatever you have left over in the fridge. Or use a spoon of cream cheese or sour cream or creme fraiche and add a sprig of fresh herbs like thyme or parsley. Look at the plate of food you made: count the cost – it should be less than a euro – and think of what you would have paid if it was in a restaurant on a brunch menu.



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