Chorizo Scrambled Eggs

• 2 eggs per person
• Small knob of butter
• 30–40g chorizo, chopped (per person)
• Pinch of salt
• Cracked black pepper or a dash of hot sauce
• Sourdough toast (optional)
• Side of cooked spring greens (optional)

1. Do your mis-en-place first. Chop your chorizo, Get the butter out the fridge and slice it. Crack the eggs into a bowl and whisk them up with the seasoning.
2. If you’re having toast, get it going in the toaster first as it takes longer than the eggs.
3. Heat a non-stick pan over medium-high heat.
4. Add the chopped chorizo to the dry pan and fry for 2–3 minutes, stirring occasionally, until it releases oil and starts to crisp.
5. Add a small knob of butter to the pan and let it melt into the chorizo oil.
6. Crack your eggs into a bowl (2 per person), add salt and pepper (or hot sauce), and whisk.
7. Pour the eggs into the pan. Let them sit for 30 seconds, then use a spatula to gently scrape the eggs from the bottom.
8. Stir slowly every 10–15 seconds until the eggs are softly scrambled to your liking.
9. Serve with toast and a side of spring greens if you like.

Grains: Sourdough toast, warm grain pouch

Veg: Spring greens, sautéed spinach, roasted courgette, spring onions

Flavour Bombs: The chorizo is the star but if you like extra spice add some hot sauce.

• Chorizo gives you huge flavour for zero brain effort—just slice and fry.
• Crisping it first gives you sensory cues: smell, sizzle, and colour changes tell you when it’s ready.
• Eggs cook fast—get your toast in first so everything finishes together.
• Use pre-prepped or frozen greens as a side—steam or microwave while the eggs cook.
• The protein + fat combo helps stabilise energy and focus, making this a great midday brain meal.