Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Scrambled Eggs with Bread and Chorizo

    Source of Recipe

    From "Saveur: The New Classics" by Weldon Owen

    Recipe Introduction

    "This classic Spanish-style egg scramble, made with spicy chorizo and chunks of olive oil-crisped bread, is a practical—and delicious—way to use up day-old bread."

    List of Ingredients

    ◦ 3 ˝ tablespoons olive oil
    ◦ 2 ounces Spanish chorizo, thinly sliced
    ◦ 4 ounces crusty bread, such as French, Italian, or a kaiser or Portuguese roll, torn into 1-inch pieces
    ◦ 8 eggs, lightly beaten
    ◦ 1 ˝ teaspoons crushed red chile flakes
    ◦ Kosher salt and freshly ground black pepper, to taste


    Heat 1 tablespoon oil and chorizo in a 10-inch skillet over medium heat. Cook until just browned, about 1 minute. Using a slotted spoon, transfer chorizo to a plate. Add remaining oil to skillet and add bread. Cook, stirring occasionally, until golden and slightly crisp, 5 to 7 minutes. Transfer to plate with chorizo.

    Add eggs, chile flakes, salt, and pepper to skillet and cook, stirring constantly, until eggs are soft-scrambled, 8 to 10 minutes. Remove from heat and stir in reserved chorizo and bread before serving.

    Serves 4

    ❧ Cook's Note: Spanish chorizo is sold in links and is generally fully cooked; it is distinct from Mexican chorizo fresco, which resembles ground meat and needs to be cooked before serving.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |