Scrambled Eggs with Chorizo & Avocado

This morning’s breakfast came about because I wanted to use a piece of my Grain Free Bread!  I looked through the fridge and decided to make a chorizo scramble to top the bread with.  A bit more exciting and tasty than traditional scrambled eggs, but just as easy to make.

Scrambled Egg Chorizo Avocado Brunch Grain Free Toast Gluten Paleo SCD EatCleanI started by peeling the papery outside layer off of the chorizo sausage and chopping into chunks – my local supermarket, Waitrose, does a few types of chorizo, only made with pork, paprika and salt so I can easily find one without dextrose or colourings or any other added nasties that are sometimes found in chorizo.  Your best bet is to go for a more authentic one as the Spanish wouldn’t dream of adding anything artificial into their chorizo!

I then dry fried the chorizo pieces in a pan for about 3-4mins – they release so much oil anyway that you don’t need to add any extra.  When they were cooked through and slightly browned, I fished the chorizo out, leaving the gorgeous oil behind in the pan.  Smoky and spicy, this is what I would be cooking my eggs in to give them extra flavour.

I put a piece of my Grain Free Bread into the toaster, cracked the eggs into a bowl and whisked them up with some salt and pepper.  Then, I emptied them into the hot chorizo oil and stirred everything until they were cooked through (about 2-3 mins but I like mine pretty runny).  I threw the chorizo back into the pan and stirred everything together.  These 6 eggs made enough scrambled egg to top my piece of toast and Dan’s 4 bagel halves! 2 eggs per person is probably enough (unless you have a very hungry boyfriend)!

Topping the toast with the Scrambled Egg and Chorizo mix, I decided that I wanted something more.  I had an avocado that was just ripe so I sliced that up and topped the toast with it.  A generous sprinkling of black pepper and it was finished!

Scrambled Egg Chorizo Avocado Brunch Grain Free Toast Gluten Paleo SCD EatCleanBreakfast was ready in a flash and demolished nearly as quickly.  It was absolutely delicious and the chorizo really made everything feel that little bit more special than just scrambled eggs on toast.  I loved the orange colour that the oil turned the eggs and it was the perfect start to the day.  A big thumbs up from Dan too – anything with chorizo usually gets his vote!


4 Comments Add yours

  1. This looks delicious! The avocado sounds like a great balance for the chorizo and adds a bit of a lightness.

  2. Brianna says:

    Mmmm…I love the idea of combining Chorizo with avocado! Adding egg makes it a great breakfast option!

  3. joancajic says:

    OOH yum this looks really good and I’m so jealous that I can’t eat eggs anymore. Lord help me.

  4. adriana says:

    Wow this looks SO good! I love making bigger breakfasts on weekends so I can’t wait to try this!

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