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Chorizo & eggs on toast


  • Heat about 2 tbsp oil in a heavy-bottomed pan and sauté the chorizo until a little crispy around the edges, stirring now and again. Then stir in the spring onions and briefly cook. 
  • At the same time, beat the eggs with the cream, seasonings, a couple of splashes of Tabasco and a little salt. 
  • Then gently melt the butter in a non-stick pan and lightly scramble the egg mixture until almost cooked. Turn off the heat and stir through the cheeses. 
  • Toast or grill the bread. 
  • To serve, place 1-2 pieces of toast on each plate, top with a mound of scrambled eggs and then the chorizo mixture.


  • olive oil
  • 1-2 chorizo, finely diced
  • 3 spring (green) onions, finely chopped
  • 6 large eggs
  • a splash of cream
  • Tabasco (or any other hot sauce)
  • salt & freshly ground pepper
  • 3 spring (green) onions, finely chopped
  • a good dollop of butter
  • ½ cup grated tasty cheese
  • 2 tbsp freshly grated parmesan
  • 2-4 slices sourdough bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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