Name: Eggs with chorizo and haloumi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil; 2 large flat mushrooms, stems removed; 1 chorizo, halved lengthwise and crosswise; 125 gram haloumi cheese, thinly sliced; 4 eggs, at room temperature; 1/4 cup light cream; 2 teaspoon butter; 2 teaspoon finely chopped chives; chilled tomato juice, to serve

Ingredients

1 tablespoon vegetable or olive oil

2 large flat mushrooms, stems removed

1 chorizo, halved lengthwise and crosswise

125 gram haloumi cheese, thinly sliced

4 eggs, at room temperature

1/4 cup light cream

2 teaspoon butter

2 teaspoon finely chopped chives

chilled tomato juice, to serve

Method

1.Heat oil in a large trying pan over moderately high heat. Add mushrooms and chorizo: cook and turn for 8-10 minutes or until mushrooms are tender.

2.Add haloumi to pan: cook for 1-2 minutes each side or until brown and heated. Remove from heat.

3.Meanwhile, whisk eggs and cream in a medium jug. Melt butter in a medium non-stick frying pan over moderately high heat. Add egg mixture; cook, without stirring, for 1 minute. Cook and turn for 1-2 minutes more or until egg is set but still soft. Remove from heat. Cut in half

4.To serve, place mushrooms on plates. Top mushrooms with haloumi, chorizo and egg. Sprinkle with chives and ground black pepper. Serve at once with a glass of tomato juice.

Egg continues to cook after it’s removed from the heat; don’t overcook or it will become “rubbery”. Replace chorizo with shaved light ham if preferred.
Note

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Ingredients

Method

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