Cooking in a caravan: Chorizo Scrambled Eggs
In the last recipe in this ‘Cooking in a caravan’ series, Monica Rivron makes scrambled eggs with a Spanish twist - Chorizo scrambled eggs!
4 Eggs 60p
2 large handfuls of Rocket 60p
Slices of chorizo sausage £1.50
Bread for toast 40p
- 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.