Saturday, 16 August 2014

Mexican Scrambled Eggs

This is a breakfast of champions and absolutely PACKED full of goodness. It is naturally gluten free, with no need for toast.

(Serves 1 hungry person)

For the eggs-
3 eggs
40g chorizo, diced
1 heaped tsp margarine
Splash of milk
Pinch chilli flakes
Pinch salt

For the salad-
1/2 an avocado
2 radishes, finely sliced 
2 cherry tomatoes, finely sliced
3 lettuce leaves, chopped 

To serve-
1 spring onion, finely sliced
25g feta
1 lime, cut into wedges 

Beat the eggs, margarine, milk, chilli flakes and salt in a jug.

Heat a small frying pan on a very high heat. Add the chorizo and cook for about 3 minutes until golden and orange oil has run out of it.

Meanwhile, slice the avocado and toss in the juice of 2 lime wedges to stop any browning. Pile the lettuce, tomatoes, avocado and radishes on one side of a plate.

Pour in the eggs into the chorizo pan and cook for 1 minute (or to your liking), stirring continuously. As the pan is already hot, it doesn't take long to cook the eggs.

Add the cooked eggs on the other side of the plate. Crumble over the feta cheese and scatter over the spring onions.

Serve with the remaining lime wedges.

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