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CHORIZO & SPINACH SCRAMBLED EGG BAGELS

A delicious mouthful of tangy chorizo alongside spring-oniony scrambled eggs and spinach is a great way to start the day. The ingredients are minimal and it’s all made in a flash, so it’s a really good filler to get you going in the morning, but also works well for lunch or in the evening. A proper no-hassle recipe.

READY IN 10 MINUTES

SERVES 4

8 eggs

splash of milk

4 spring onions, sliced

4 bagels

200g cooking chorizo, diced

knob of butter, plus extra for spreading

4 large handfuls of baby spinach

salt and pepper

1. Beat the eggs and milk together in a bowl, season with salt and pepper then stir in the spring onions.

2. Preheat the grill while you slice the bagels in half. Put the bagels under the grill and toast the cut side.

3. Meanwhile, place a frying pan over a medium-high heat and cook the chorizo until it’s browned and crisp. Turn off the heat and tip away the excess fat but keep the chorizo in the pan.

4. Melt the butter in a saucepan over a low-medium heat, tip in the eggs and stir. While the eggs are scrambling, put the spinach in with the warm chorizo, return to a medium heat and toss. Let the spinach wilt while you butter the bagels and stir the scrambled eggs. The eggs should be only just set.

5. Put the buttered bagels on plates, top with the chorizo and spinach then spoon the scrambled eggs on top.

VIRGIN TIP

This meal is super-quick but everything happens at once so you need to be organised and have everything laid out ready at the start. Keep an eye on the bagels as you do not want them to burn (you could also toast them in your toaster).