Chorizo Scramble

(2 servings)

  • 2 or 3 ounces chorizo (preferably Spanish)
  • 1 small potato
  • 1/4 onion
  • 1/4 cup mushrooms
  • 2 eggs
  • dash of milk
  • salt and pepper
Dice all the dry ingredients in about 1/4" dice. Fry the onion and potato in a little oil until nearly cooked, then add the mushroom and chorizo. Continue to cook over low heat for about 5 minutes or until mushroom is cooked and chorizo has taken on a little color.

Beat the eggs with a dash of milk and some pepper, and pour over the frying ingredients - stirring constantly until cooked to your liking. Serve immediately with dry toast or crusty bread. (I find buttered toast makes the whole thing too greasy.)

Use Spanish chorizo, rather than South American, as it has more flavor and less heat. Add salt at the table as chorizo can be quite salty. This serves 1 very hungry person or 2 not so hungry people.

Mr Breakfast would like to thank russky for this recipe.

Recipe number 3117. Submitted 6/9/2012.