Spicy chorizo and scrambled eggs with spring onion

By Stephen Parkins-Knight
Posted Wednesday, August 10, 2005

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Spicy Chorizo and Scrambled Eggs with Spring Onion and Asparagus
Huevos Revueltos con Chorizo, Cebolletas y Esparragos

Here’s a nice, spicy start to your day. Spanish Chorizo is seriously addictive and I have always loved asparagus. This paring is both colourful and flavoursome. Any good 3-day-old bread is ideal but I go quite weak when it comes to sour dough. In Spain white asparagus is very popular but personally I think it lacks the taste only green stem can give. But try it with either. Hey, one man’s sin is another man’s mustard!

Preparation and cook time: 20mins

Serves: 2

Ingredients:
2 x 15ml milk
4 large size eggs
20g butter
salt and freshly ground black pepper
2 spring onions, thinly sliced
200g asparagus, brushed with olive oil
150g Chorizo sliced
Sourdough bread
Spanish extra virgin olive oil

Method
Melt the butter and milk in a solid bottom saucepan add the eggs and over a low flame heat very gently.

Meanwhile, in a preheated griddle pan start to grill the asparagus turning occasionally. Once this is done (approx. 7 minutes) do the same with the chorizo.

Next add the spring onions to the eggs and remove from heat. They should still be runny, but don’t worry as the eggs will still continue to cook, then season with salt and pepper.

To serve:
Lightly toast 2 slices of sourdough and brush with olive oil and arrange slices of chorizo over it. Divide the scrambled eggs by covering the chorizo and sourdough and then finally add the grilled asparagus and remaining spring onions. Drizzle with Spanish extra virgin olive oil and serve with strong coffee.

©Stephen Parkins-Knight www.kitchenofsecrets.com