Categories: March

Ingredients

• four large organic eggs
• 2 tbsp water
• good handful of chopped chives
• 100g chorizo, thinly sliced
• thick slice of crusty bread, torn into pieces
• 50g Camembert, diced
• olive oil, for drizzling

Directions

1. Beat the eggs in a bowl with the water and chives. Add the chorizo and bread, and season. Heat a splash of oil in a small frying pan until very hot. Add the egg mix, reduce the heat and cook for 2-3 minutes, stirring to begin with, until nearly all the egg has set. Top with the Camembert and pop under a hot grill for 2-3 minutes until puffy and golden. Drizzle with olive oil, divide between 2 plates and serve with salad.

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