This is a quick but delicious breakfast recipe for one. Diced chorizo and scrambled eggs combine to make a tasty morning treat.
- 1 bagel
- Cooking spray
- 2 eggs
- 1 tbsp milk
- 50g chorizo, diced into 1cm cubes
- Salt, to taste
- Pepper, to taste
If you haven't bought pre-diced chorizo, chop the chorizo sausage into 1cm cubes, or whatever size suits your tastes. This step does require you to be quite handy with a knife, so to save your fingers it's better if you can find pre-diced chorizo.
Slice the bagel in two and place it in your toaster. If you don't mind your bagels cold, you can start toasting them now; but I prefer them warm and start toasting later so they're ready at roughly the same time as the scrambled eggs. Some old and/or artsy toasters aren't wide enough for bagels, if your bagel slices are too big, you could grill them for a few minutes, or just eat them untoasted.
Lightly coat a microwaveable bowl with cooking spray (if you don't have cooking spray, a little butter will do the trick). This should help stop the egg sticking to the bowl when cooking.
Break the eggs into the bowl. If any bits of eggshell accidentally fall in there, try to fish them out with a teaspoon, as eggshell really isn't that pleasant to eat. Add the milk, diced chorizo, salt and pepper. Scrambled the mixture up using a whisk or a fork.
Start toasting the bagels.
Place the bowl in the microwave and zap it on full power for 1 minute. In my experience, the time it takes to cook scrambled eggs varies a lot; so after the first minute, have a look and check whether they are ready or not. If not, continue microwaving them for about 20 seconds at a time, until they are done to your taste. You may want to give the mixture a bit of an extra whisking in these intervals for more even cooking.
The bagels should have popped by now. Take them out of the toaster and place them on a plate. Spoon the egg/chorizo mixture over top. Enjoy!