Lots of chefs bang on about the importance of bringing as many different flavours and textures to a dish as you can to really send your taste buds into a tailspin. So from rich Chorizo and zingy Lime, to spicy Chilli versus sweet...
...Cherry Tomatoes, this really is a live and kicking way to start your weekend.
Chop 2 or 3 Spring Onions and sit in a ramekin or similar with the juice of a lime and a sprinkle of salt. This basically helps soften the fierceness of raw onion. You'll see I do this in lots of recipes.
Leave this to pickle while you prep everything else.
Finely slice around 5 inches of cooked Chorizo, and gently fry on a medium heat.
Pull out the stone from an avocado by landing a knife hard in the middle of it and twisting to release it. Spoon out small hunks of avocado and set to one side.
Halve or quarter about 10 ripe Cherry Tomatoes.
When the Chorizo is almost cooked, pull the pan off the heat for a minute or so just to cool it down a little. Whisk 2 eggs per person and add to the pan. The key to banging scrambled eggs is low and slow. Otherwise they go rubbery and rank.
While you're gently stirring the scramby e's, toast the bread of your choice. I've bailed on my toaster as it toasts inconsistently and I like thickly sliced toast.
To serve, butter your toast, sit the avocado and scrambled egg on top then throw over your Cherry Tomatoes, Avocado and pickled Spring Onions. To finish, tear some Coriander over, some finely sliced fresh Chilli and season well.
A solid early innings in batting your Saturday outta the park.
Ingredients (per 2 people)
4 Free Range Eggs (no milk, why would you dillute flavour? Egg shandy? No thanks)
4 Spring Onions
1 Lime
4 Slices of your favourite bread (I used wholegrain sour dough)
1 Chorizo ring
10 or so Cherry Tomatoes
1 Avocado
1 Fresh Chilli (red or green)
Handful of Coriander
