That was a turn up for the books.
Here was I thinking it would be nothing but scrambled eggs on toast for supper* when my beady eyes alighted on some chorizo; the sort that comes pre diced and packed into cryogenically sealed plastic bags. (Expensive, I know, but they keep for ever and can be thrown into all manner of things when you’re having one ogf those “I hate my job and can’t be ****ed” evenings.)
So, fried these up in a small pan ’til crispy, tipped in the eggs (beaten with a splodge of milk) and after the necessary scrambling, onto toast. And a splendid combination it is: creamy unctuous egg but with all the upfront fire and more subtle notes of the chorizo.
Three eggs, two tablespoons milk, 50g chopped chorizo/pancetta/bacon.
I should do this more often.
*by this I mean an evening meal, and not some clutch of braying poshos gathered around a lasagne.