SCRAM­BLED EGGS WITH CHORIZO

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

In a small pan, fry 50g (1¾oz) chopped qual­ity chorizo over a medium heat. Lower the heat, add 4 large free-range beaten eggs, and gen­tly scram­ble. Serve on toast with a small hand­ful of rocket and 1 thinly sliced piquillo pep­per (from su­per­mar­kets). Sea­son with sea salt and freshly ground black pep­per.

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