Mexican scrambled eggs

This is a recipe I stole from Nigella one day when I was starring at an almost empty fridge and starving yet too lazy to go shopping. This is a nice base for any type of Mexican scrambled eggs - it is great with diced chicken or chorizo.

YOU WILL NEED (TO MAKE ENOUGH FOR 2):

- 2 tablespoons vegetable oil
- 3 soft corn tortillas
- 1 tomato chopped or a handful of baby tomatoes
- 2 spring onion chopped
- 1 red chilli (deseeded and chopped)
- 6 large eggs (beaten
- salt and pepper

1. Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas and then snip them into strips with a pair of scissors. 
2. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
3. Add the chopped tomato, spring onion and chopped red chilli to the hot oily pan, turning everything about for a minute or so with a wooden spoon.
4. Beat the eggs and add some pepper.
4. Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan continuously (just like when scrambling eggs).
5. Remove the pan form the heat when the eggs are setting and continue stirring the eggs until they are done to your liking.

I served it with fresh ciabatta bread and a tomato, onion and cucumber salad.

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* All pictures were taken with the Olympus Pen E-PL7

Oeuf en cocotte

YOU WILL NEED THE FOLLOWING INGREDIENTS (TO MAKE ENOUGH FOR TWO):

- Two eggs
- Chorizo
- 6 large mushrooms
- One red onion
- 12 cherry tomatoes
- 4 spring onions
- One tablespoon of olive oil
- Salt and pepper
- Sordough bread and some parmasan cheese

1. Cut your tomatoes, chorizo, red onion, spring onions and mushrooms up into small pieces.

2. Add all the ingredients into the pan with a table spoon of olive oil, salt and pepper and cook for 5minutes on a low heat - or until red onion is see-through.

3. In the meantime heat oven at 180°C

4. Take off the heat and separate the vegetables into two portions into your Le Creuset oven-proof pots and push down with the back of a spoon making space for the egg.

5. Crack the eggs on top of the vegetables and pop into the over for around 10 minutes - or until egg white is cooked.

6. Serve while hot with some good Sordough bread and some french cheese

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Scrambled Eggs

Scrambled eggs are the perfect way to start the day. Although easy to cook, they can be tricky to perfect - neither too dry nor too undercooked.

Eggs should never be too complicated but are definitely best served up with a little something extra on the side - bacon, avocado, salmon, mushrooms...

Today's recipe will include prosciutto ham, chives and parmesan and of course the creamy scrambled eggs.

If you are unsure of how to make the perfect scrambled eggs I highly recommend this video from Gordon Ramsay; quick and straight forward.

You will need (to make enough for two):

- Six free range eggs 
- Butter (one spoon) and crème fraiche (one spoon)
- Four slices of prosciutto ham
- chives (if you want)
- Parmesan cheese 
- Salt and pepper
- Sourdough bread

1. Melt the butter in the pan
2. In the meantime mix together the eggs but not too much. Avoid putting in the salt in the mixture as this will just break down the eggs and make them 'wattery'
3. Once the butter is melted and starts to bubble, add the eggs to the pan
4. The secret to the perfect scrambled eggs it to take them off the heat and put them back on the heat - three or four times while continuing to stir. Take them off the heat just before you think they are ready and look like they still need some cooking time. They will continue to cook whilst you stir and serve
5. Once off the heat add a spoon of cream to make them extra creamy and cooling them down at the same time. Now is the perfect time to add the salt and pepper
6. And voilà, serve the eggs onto the plates, add the prosciutto and sprinkle with parmesan, add the chives if you wish 
7. Serve with a couple of slices of Sourdough bread - the best kind of bread for eggs

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