Kitchen Sink Eggs
March 3rd, 2009
I was at a total loss for what to do for lunch since we were working all day Sunday. I wanted to make something quick that wouldn’t slow our brains down too much. Fortunately, I remembered at the last moment that I’d stowed away some chorizo in the freezer and was able to come up with a mini feast that kept us going until dinner.
I toasted some shallots and zucchini in a dry pan, and then tossed in the chopped chorizo with a little bit of butter and followed that up with the eggs and a handful of parsley, then topped it with a bit of salsa and some fresh thyme before serving with a hunk of baguette. Maybe not light, but very very yummy.
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Every time I make an egg scramble, I have a habit of throwing anything and everything into the pan. Doesn’t usually look (or probably taste) half as good as this though!
The key is to put something pretty and contrasting on the very top, what’s underneath can be a scrambled mess as long as you top it with a nice dollop and a sprig, it will look fancy.