Breakfast Recipes

Chorizo Scrambled Eggs on Toasted Rye Bread


This recipe caters for 1 portion.


  • 2 large eggs
  • 10g chorizo
  • 1 spring onion
  • sprinkle of chopped peppers
  • 2g butter
  • 1 cherry tomato
  • 1 slice of rye bread


  1. Cut up the peppers, spring onion and chorizo into small chunks and add them to a pan along with the butter.
  2. Crack the eggs into the pan, and season with some pepper.
  3. Mix all the ingredients together over a medium heat. Keep stirring to ensure the scrambled eggs cook evenly. I like my eggs silky and soft. If you over cook it, you will end up with a lumpy omelette :/.
  4. Once the scrambled eggs are cooked, leave them to one side and toast your rye bread.
  5. To serve, top the rye bread with the scrambled egg and top with the cherry tomato.

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