I love brunch, the juxtaposition of those two meals; breakfast and lunch, coming together at 12 am or so, when it is too late for the ubiquitous porridge but also early for a sit down proper meal. I often cook eggs in different ways, last Sunday I decided to make an omelette with some chouriço which was forgotten in the fridge. To make it fluffier I have cooked it with cream and added some grated parmeggiano which sat like dust on top of the yolks. Perfect start of midday…
200 ml of full cream
100 gr of sliced chouriço
salt & pepper
100 gr of grated parmeggiano reggiano
1 tbsp of olive oil
Whisk the eggs in a bowl, with the cream and season with salt & pepper. Add in the grated parmeggiano and mix well.
In a frying pan , heat the oil. Fry the chouriço and add the egg mixture in one go.
Let it cook for 5-8 minutes before removing from the hob. Place the frying pan underneath a grill and let the side up cook for another 3 minutes. It will “puff” up almost like a soufflé. Serve with buttered toast and a naughty squirt of tomato sauce…