|2.00||chorizo — sliced diagonally|
|8.00||eggs — large|
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 toast.