This was something I knocked up at Stephen and Assia Webster's house the morning after a party.
I scoured the fridge and hooked out some ingredients that looked like they needed a bit of love and attention. I served them as little breakfast canapés but you can make larger ones if you wish.
1 onion, peeled, halved and finely chopped
100g cooking chorizo, finely chopped
½tbsp olive oil
A good knob of butter
6 medium eggs, beaten
Salt and freshly ground black pepper
1tbsp chopped parsley
4 slices of bread from a small bloomer or large baguette
Gently cook the onion and chorizo in the olive oil for 3-4 minutes without allowing it colour.
Remove from the pan and leave to cool. Toast the bread and keep warm.
Heat the butter in preferably a non-stick pan, season the eggs and pour into the pan and stir until they are almost cooked then stir in the onion and chorizo mixture and parsley.
Serve on the toast.Reuse content