CHORIZO AND SPRING ONION SCRAMBLED EGGS ON TOAST
Toast month wouldn’t be complete without my favourite (and probably the cheapest) dish in the world, my scrambled eggs on toast. This one is a little more jazzed up though..
The First thing I ever learnt to make was scrambled eggs, I was 9 years old and I used to sit on the table top of my grandmas kitchen.
This was long before my career started and I don’t think I even knew what a Michelin star was.
My Grandmother taught me something that I have by now, repeated countless times to chefs and apprentices all over the world.
Because of its sentiment, scrambled eggs still remains to this day, the only thing that will drive me to an emotional breakdown if done badly. They’re very easy to make but even easier to ruin.
I’m going to share my way of making them today. Hopefully it will one day mean I don’t have to bite my fingernails off, whilst watching another fellow backpacker destroy my childhood on a plate. All you need is a pan and a spoon; the love, care and attention you give them will be the deciding factor that makes the difference between a good and bad dish.
Ingredients- serves 1 (£1.83)
2 Slices of toast
1 Tbsp. butter
5 slices of ready to eat chorizo/ salami, sliced
1 spring onion, sliced
1 Tbsp. of dried herbs (optional)
Heat the butter in a small saucepan and crack the eggs into a small bowl.
Break the eggs up with a fork and add a pinch of salt.
Pour the eggs into a pan and cook on a gently heat. Use a wooden spoon to constantly stir the eggs until they start to cook and come together.
When the mixture is close to being cooked but still slightly wet, take it off the stove. The remaining heat in the pan will finish off cooking the eggs.
Leaving them perfectly cooked by the time they are plated up.
Drop in the other ingredients, check the seasoning and serve on the toast straight away.
The longer the eggs are left in the hot pan after cooking, the harder and more rubbery they will become.