Scrambled Eggs with Chorizo and Onions

INGREDIENTS

1. 1 1/2pounds new potatoes, halved if large

2. 2tablespoons olive oil

3. 2ounces cured chorizo, sliced

4. 1small onion, chopped

5. 8large eggs

6. kosher salt and black pepper

7. 1teaspoon chopped fresh chives

DIRECTIONS

1. Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes with the oil; season
with teaspoon salt and teaspoon pepper. Roast until golden and tender, 40 to 45 minutes.

2. Meanwhile, in a large nonstick skillet, cook the chorizo and onion over medium heat
until the onion is soft, 5 to 6 minutes.
3. In a medium bowl, beat the eggs with teaspoon each salt and pepper. Add to the
skillet and cook, stirring, until set but still soft, 2 to 3 minutes. Sprinkle with the chives and
serve with the potatoes.

Spinach, Feta, and Sun-Dried Tomato Omelet

INGREDIENTS

1. 2large eggs

2. kosher salt and black pepper

3. 1/2tablespoon unsalted butter

4. 1/2cup spinach, chopped

5. 2tablespoons oil-packed sun-dried tomatoes, chopped

6. 2tablespoons crumbled Feta

7. country bread, for serving

 DIRECTIONS

1. In a medium bowl, beat the eggs with a pinch each of salt and pepper.

2. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook,
stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried
tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.

Bacon, sweetcorn & rocket omelette

Serves: 4
 Prep: 10 mins

Cook: 20 mins

Ingredients

8 medium British Lion eggs

3 tsp olive oil

4 rashers bacon, roughly chopped

340g tinned sweetcorn, drained

80g rocket, spinach or watercress

3 tbsp grated cheese (Cheddar or Parmesan)

Method

1. Whisk the eggs in a bowl and season with a little salt and pepper.

2. Heat a medium non-stick frying pan over a medium-low heat. Add a tsp of the oil and fry the
bacon for 5 minutes until crisp. Halfway through add the sweetcorn and cook until golden. Remove
with a slotted spoon and set aside on a plate, covering to keep warm.

3. Add the remaining oil and swirl to coat the pan. Pour of the egg mixture into the pan and
swirl again to coat. Cook until just set for 4-5 minutes. Repeat three more times with the remaining
egg.

4. Top one half of each omelette with a handful of rocket and a quarter of the crispy bacon &
sweetcorn. Scatter over a little cheese and flip the empty half over the filling. Serve whole or cut into
wedges to serve.
Tip If you have any herbs, finely chop one tbsp and stir through the whisked egg before cooking.