Ovie’s scrambled eggs with muffins, chorizo and avocado

Thursday 8 August at 4:45pm

Poached, scrambled or fried... no matter how you like your eggs in the morning, Ovie has proved he can do it all! He's stayed with us to whip up a mouthwatering brunch.

Scrambled eggs with toasted muffins, crispy chorizo and smashed avocado

Serves: 4

Ingredients

2 cooking chorizo

For the scrambled eggs:

25g butter

1 garlic clove, finely grated

8 eggs

Salt and pepper

Pinch of mixed herbs, optional

For the smashed avocado:

2 ripe avocados

1 tsp finely chopped red onion

1 tsp finely chopped red chilli

½ lemon, juiced

Salt and pepper

To serve:

4 white English muffins

Softened butter, to spread

Chopped coriander, to garnish

Method

For the chorizo, heat a dry non-stick frying over a high heat, remove the meat from the sausage skin and scatter into the frying pan. Cook for a few minutes, stirring frequently until the chorizo is cooked through and crisp.
For the scrambled eggs, beat the eggs in a bowl season with a small amount of salt, pepper and a pinch of mixed herbs
Heat a non-stick shallow pan over a medium heat. Melt the butter and once melted add the garlic and fry for 30 seconds before adding the eggs.
Turn the heat down and once the eggs are setting gradually stir the eggs to scramble, being careful not to overcook. Remove the eggs from the heat just before they’re cooked as the residual heat in the pan will continue to cook them.
Slice the muffins in half horizontally and spread with softened butter, toast cut side down in a pan or griddle, for 2 minutes, until golden and charred
For the smashed avocado, mash two avocados in a bowl and add the chopped onion, chilli and lemon juice and season with salt and pepper

To serve: place the toasted muffins onto a plate and top with the scrambled eggs. Scatter over the chorizo and chopped coriander then spoon the smashed avocado alongside.