New ‘bacon and eggs’

January 3, 2013 (Last Updated: January 11, 2019)

Slice 1 large chorizo sausage into rounds and fry until slightly crisp. Remove from the heat and drain on paper towel. Using a separate, hot, non-stick pan, fry the quail eggs in a little olive oil for 1 minute. Place 1 egg on top of 1 slice of chorizo, season with sea salt and freshly ground black pepper and serve warm.



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