Weekend Breakfast: Free-Range Eggs, Chorizo & Greens
After waking up earlier this week following a late night finishing work and much less than a substantial dinner to see me through until morning, I woke up STARVING and CRAVING eggs!
After a quick rustle around the fridge and pantry, this little plate of beauty was born. Filling, soul-warming and all round scrumptious, I decided it would also make the perfect family breakfast treat (with its high-fat and high-salt content, the chorizo is most definitely the treat in this dish but lovely every so often). So gather up the troops, pop the billy on and start whisking those eggs!
You can serve this breakfast with a side of wholegrain or gluten-free toast if you wish, however I was too full and really enjoyed just the chorizo, eggs and greens all on their own but kiddies may need some toast, especially if they are heading off to weekend sport!
Weekend Breakfast: Free-Range Eggs with Chorizo & Greens - Serves 4
1 tsp Olive Oil
1 pack Verkerks Chorizo or other good quality Chorizo, sliced into rounds
8 free-range eggs
2 cups baby spinach
Handful fresh parsley, coarsely chopped
Handful fresh coriander, coarsely chopped
Coarse Iodised sea salt
Freshly ground Black Pepper
1 avocado, ¼ per person sliced
Extra baby spinach, 1 handful per person
Extra fresh parsley and coriander to scatter over each plate
Aged Cheddar cheese, 2 thin slices per person (optional, I used Mainland Noble Cheddar)
Gluten-free or wholegrain toast, 1-2 slices per person (optional)
Place a pan over a medium heat and add the olive oil to the pan. Once warm add the chorizo and cook for a few minutes on each side until each round is golden. Remove from the pan, cover and keep warm.
In a bowl, whisk the eggs with the baby spinach, parsley, coriander, salt and pepper (I kept the baby spinach leaves whole because it’s easy!).
To the same pan as the chorizo, add the egg/spinach mix and gently stir so the eggs don't become over scrambled. Cook for a few minutes or until only just cooked as they will continue cooking for a few more minutes out of the pan.
Place a small pile of chorizo on each plate along with ¼ of the scrambled eggs. Add the avocado slices and extra spinach to each plate and then scatter over the fresh parsley and coriander.
Serve with Cheddar cheese and wholegrain or gluten-free toast if desired
NB: I didn’t dress the spinach on the plate because the chorizo is quite oily and once you mix everything together it all becomes one lovely mess! However, you could drizzle over a little extra olive oil and fresh lemon juice if you like.
*The meal is gluten-free if the chorizo and toast are gluten-free.