Scrambled eggs with asparagus and chorizo

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 5
Servings 1
Minutes 20


Serving Change
  • 75
  • 2
    chorizo sausages, sliced diagonally
  • 150
    fresh asparagus heads
  • 8
    large eggs
  • 60


1. Melt 30ml of the butter in a frying pan and fry the sausage over a medium heat for two minutes. Add the asparagus to the pan and fry for another minute. Cover and set aside.

2. Heat the remaining butter in a non-stick frying pan over a medium heat. Whisk the eggs and cream, and season with salt and freshly ground black pepper. Pour into the frying pan. Stir until cooked, then remove from the heat. Serve topped with the sausage and asparagus.

Serve with hot buttered croissants.



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