There are different variations of scrambled eggs which are very popular for breakfast, lunch or even dinner. When it comes to scramble the possibilities are endless.
All countries have their own variation. The Indians have the Egg Bhurji which includes onions, green chili, ginger, turmeric, chopped tomatoes. In Venezuela and Colombia you get Parrot eggs with butter, diced onion, tomatoes and sometimes cheese too. Poqui Poqui is from Philippines, consists of grilled eggplants with sautéed garlic, tomato and shallots. Scotch Woodcock served over toast with a spread of anchovy paste on top. Hungarians are eating scrambled eggs with sausage for breakfast very often with a fresh slice of bread.
I combined different countries in my version by using Dutch eggs, Spanish sausage, South American avocado. Simple but when it all comes together it works.
- 1 tbsp olive oil or butter
- 50 gram bacon finely diced
- 8 slices chorizo Spanish sausage
- 2 large eggs beaten
- ½ avocado
- salt and pepper to taste
- Heat olive oil in a non-stick frying pan for a minute.
- Add diced bacon to oil and sauté until nice golden brown.
- Add Chorizo to pan and sauté together for 1,5-2 minutes, until the paprika oil and fat start melting from the sausage.
- Add beaten eggs to the pan, let it sit without stirring for 20 seconds.
- Stirring, lifting and folding.
- Wait a bit and repeat stirring, lifting and folding, until eggs are softly set and slightly runny in places.
- Serve with avocado slices on the top. Season with salt and pepper.