Scrambled Egg & Chorizo Breakfast Crepes
Who knew crepes would make such wonderful vessels for scrambled eggs and sausages?! We think you are going to love this recipe – crispy crepes filled with scrambled eggs, chorizo sausage and bright red cherry tomatoes and rocket. It is a match made in heaven if we do say so ourselves!
Ingredients
Serves 4
175g cherry tomatoes, halved
½ red onion, halved, finely sliced
2 teaspoons red wine vinegar
55g feta cheese
1 cup rocket leaves
1 tablespoon olive oil plus extra for frying the crepes
4 large chorizo sausages (450g approx.)
8 Marcel’s Ooh La La Plain & Gluten Free Crepes
8 eggs
50ml milk
Method
Cut the chorizo in half lengthways then slice on the diagonal. Heat a heavy-bottomed frying pan over a medium-high heat and fry the chorizo until golden brown. Set aside.
Put the onion into a small bowl and pour over the red wine vinegar. Leave for 10 minutes to pickle. To the onion add the tomatoes, feta and rocket, drizzle over the olive oil and season with sea salt and freshly ground black pepper and mix well to combine.
Heat a little olive oil in a heavy-bottomed frying pan and fry the crepes until crispy. Keep the fried crepes in a warm oven as you go.
Crack the eggs into a bowl. Add in the milk and season with sea salt and freshly ground black pepper then whisk with a fork. Wipe out the frying pan then heat a good knob of butter over a medium-high heat, pour in the egg and stir until just cooked through then remove from the heat.
Fill each crepe with the scrambled egg, chorizo sausage and the tomato mixture then either arrange on a platter or arrange two crepes on each plate then serve immediately.
