This twist on a classic baked egg is oh so tasty and quick to make, almost as easy as a Sunday morning! I often use Chorizo instead of bacon either when I don’t feel like bacon (I am sorry…it happens…) or when I run out of bacon (again I am sorry…it happens…)
Ingredients (per person):
- 2 medium sized eggs
- 3 slices of chorizo (not the sausage but the sliced version you can buy in the supermarket)
- salt & pepper to taste
- freshly chopped parsley
In a pan, melt some butter and let it heat up. As soon as the butter stops foaming, you can break the eggs in the pan. Please make sure you don’t break the yolks or drop a piece of the shell in it. (if that happens, you can also break the eggs in a bowl first).
Season with pepper and salt. While the eggs bake, finely slice the slices of chorizo, and sprinkle these over the eggs. Let colour for a few minutes. Add on some parsley and serve hot!