We have on good authority that this was served up one Mother’s Day by two charming young men: one aged 9 and the other aged 11. They’re delightful, and so is the recipe. Serves 6
10 large eggs
1/4 cup cream
to taste, salt and pepper
2 Tbsp extra-virgin olive oil
2 chorizo sausages, skin removed and cut into 1/2cm dice
- In a medium bowl, whisk together the eggs and cream and season with salt and pepper.
- Heat 1 Tbsp of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with paper towel.
- Return the skillet to medium-low heat and heat the remaining oil. Add the egg mixture and cook, stirring constantly, for about 3 minutes.
- Add the chorizo and cook, stirring, for about 2-4 minutes more or until the eggs are cooked. Serve immediately with wilted spinach and grilled tomato.