In the last recipe in this ‘Cooking in a caravan’ series, Monica Rivron makes scrambled eggs with a Spanish twist - Chorizo scrambled eggs!

Ingredients

4 Eggs                                 60p
2 large handfuls of Rocket  60p
Slices of chorizo sausage   £1.50
Bread for toast                    40p
Butter                                  30p

Total £3.40

Recipe

• Thinly slice the chorizo
• Beat the eggs.
• Take a frying pan and dry fry the chorizo until a nice golden brown.
• Drain off the excess oil and pour the eggs into the pan and very gently scramble them with the chorizo.
• Make some toast and butter it.
• Next, tip the lovely scrambled eggs over the toast and pop a handful of rocket on the top.
• Serve immediately

Watch Monica's cooking video below!

Monica cooks in the Bailey Unicorn IV

Space and style combine to make Bailey’s Unicorn IV kitchen a wonderful place for the keen cook (and the reluctant toast-burner, for that matter!).

With the fold-up worktop extension in place, there’s loads of work surface for food preparation, along with a sizeable sink and removable drainer.

Lighting and ventilation are also superb. With a window right behind the kitchen and a skylight vent above, steam and odours are whisked quickly away.

Meanwhile, stylish LED lighting illuminates the workspace and creates pleasing mood light when the kitchen’s not in use.

Find out more about the Bailey Unicorn range here