Decadent Scrambled Eggs

As Mum says, if you have eggs in the house you have a meal and these would make a substantial dish for any time of the day. 

I use salmon chorizo from Farro Fresh to top the eggs as I don't eat pork, plus they don't have any crap in them. 

You can also use smoked salmon or prosciutto or some sliced avocado. The pesto adds a depth of creaminess that wins over cream. Finally, I use caramelised onions as the toast topping. With all these extras this egg meal will keep you full for hours.

serves 2

takes 10 minutes

Ingredients

• 8 free range eggs
• freshly ground pepper and salt
• 1 tbsp milk
• fresh parsley, finely chopped
• 2 tbsp pesto
• salmon chorizo, sliced or smoked salmon slices or sliced avocado
• caramelised onions

Method

1. Heat a fry pan over a medium heat. I add a couple of generous swigs of extra virgin olive oil.
2. Break the eggs into a bowl, add milk, parsley & season. Grab a fork & give it a good stir so they egg yolks are mixed.
3. When the pan is heated & butter melted, add the eggs. Let them cook for 2-3 minutes then using a wooden spoon gently break them up, stirring occasionally. Just before they are set stir in the pesto. Remove eggs from pan so you can give the chorizo a quick sear on each side.
4. To serve, on top of toast add a dollop of caramelised onion then the scrambled egg mixture. Placed the cooked chorizo on top. Finish off with some freshly ground pepper and enjoy!