Next time you fancy a fry-up, try our scrambled eggs with chorizo. This Spanish sausage made with coarsely ground pork and highly seasoned with garlic and chillies is a tasty and sophisticated alternative to bacon.
1.Cook chorizo in medium frying pan until browned and cooked through; cover to keep warm.
2.Break one egg into small bowl, then pour into large jug. Repeat with remaining eggs. When all eggs are in jug, whisk until well combined, then whisk in cream and half of the chives.
3.Melt butter in medium frying pan over low heat, add egg mixture; cook, stirring gently, until egg mixture just begins to set.
4.Serve chorizo and scrambled eggs, sprinkled with remaining chives, on slices of toasted bread of your choice, if desired.
Eggs are an excellent form of protein: a large one will provide you with about 20 per cent of your recommended daily requirement. Slicing sausage diagonally makes the finished dish look more attractive. Scrambling eggs over low heat keeps them soft and creamy.