I'm a bit persnickety about my scrambled eggs. I require little in the way of extravagance, but I'm pretty partial to a soft scramble and a warm plate. And if I had my way, they'd always come with chorizo. I nabbed the habit from the Spaniards and consider it the perfect breakfast sandwich—served on a warm roll.
I always save a nub of Olympic Provision's Chorizo Navarre for scrambled eggs sandwiches. One of three chorizos they produce, it has a nice punch of cayenne that goes brilliantly with eggs. Preparing this dish is a synchronicity of tasks, the ultimate success being soft, warm eggs on a golden-toasted roll. If you want to take it a step further, slather a bit of paprika aioli on the rolls. Now we're talking extravagant.
Scrambled Egg and Chorizo Sandwich
Makes 2 sandwiches
2 rolls (ciabatta, Kaiser, or any other semi-soft sandwich roll)
Good olive oil and sea salt, for toasting rolls
2-3 ounces Chorizo Navarre (about an 2-inch piece), medium diced
2 scallions, the white end sliced thin
Sea salt, to taste
Preheat your broiler on high. Set your rolls face-up on a baking sheet and sprinkle them with a little bit of olive oil and sea salt. Broil until nicely toasted. I usually set a timer 4-5 minutes on this because there's little worse than burning your sandwich buns!
Meanwhile, heat a small pan (I like to use a non-stick) to medium low heat. Add the diced chorizo and allow to cook gently, rendering the bright red oil, about 1-2 minutes. You don't want to cook the chorizo crisp. Once the oil has been rendered (about 1-2 teaspoons worth), strain the chorizo from the pan and set it aside. Return the pan with the oil to low heat.
In a medium bowl, vigorously whisk the eggs until frothy, about 2 minutes. Add eggs to the pan and scramble until just soft, even a bit runny. Fold in the chorizo and green onions and add sea salt to taste. Spoon onto warm rolls to serve.