Chorizo Scrambled Eggs with Potato Cakes

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

This makes a light but healthy breakfast or lunch. The oil from the chorizo turns the egg slightly amber, and a scattering of parsley offsets the richness. I love this served on a potato cake but feel free to bung a couple of pieces of bread in the toaster if you prefer.

Chorizo-Scrambled Eggs with Potato Cakes
Serves 2.

Ingredients:
2 free-range eggs
30g piece of chorizo, diced into half-centimetre chunks
olive oil
a few fresh parsley leaves
2 potato cakes

Method:
Toast the potato cakes until just golden. Next, drizzle just a drop of olive oil in a small non-stick frying pan, and fry the diced chorizo until it just starts to turn golden and crisp. While that’s cooking, beat the eggs in a bowl. Pour the eggs over the chorizo and turn everything over with a spatula, to cook evenly. Just as the scrambled eggs begin to set, turn off the heat and continue to fold the eggs and chorizo together, cooking the eggs in the residual heat left in the pan. This will prevent them turning overcooked and rubbery. Serve, on top of the potato cakes and sprinkle with the chopped parsley. 

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