Recipe - scrambled eggs with chorizo and bacon - The Student Room


  • Chorizo sausage (the type with the string on it that sort of resembles a shrivelled.....)
  • 3 eggs (hen/duck/ostrich etc.)
  • Evaporated milk
  • Paprika, chives and basil
  • Milk
  • Bacon
  • Bread
  • Butter
  • A pan (preferably a wok)
  • A spatula
  • A jug (large dish)
  • A toaster
  • A hob


  1. Crack the eggs into a large dish or jug and beat vigorously, whipping as much air into them as possible.
  2. Add a smidge of paprika, chives and basil to the eggs, then season well with salt and pepper.
  3. Mix in about 5 tablespoons of evaporated milk and 1/4 pint of milk.
  4. Whisk again to evenly disperse the ingredients.
  5. Slice 1/4 of your chorizo sausage into circular pieces and add to your wok. Cook on a high heat for about 3 minutes, constantly moving the chorizo pieces around so as to release the grease.
  6. Turn the wok to a low light whilst you cut about 3 rashers of bacon into strips. Add these to the wok with the chorizo and cook on a medium heat for about 5 minutes (until cooked).
  7. Remove the chorizo and bacon from the pan whilst keeping the grease in it. Return the wok to the heat.
  8. Give your egg mixture a last whisk before adding to the wok.
  9. Cook your mixture on a low-medium light, annoying it as often as possible with a spatula for around 10 minutes (until it resembles scrambled egg).
  10. Whack 2 pieces of bread in the toaster and chuck your chorizo and bacon back into the wok with the scrambled eggs and stick it on a low light, worrying it occasionally.
  11. Once your toaster has flung your toast at you, butter it and arrange on the plate before sploshing on your eggs.
  12. Serve with tomato or brown sauce and enjoy!



    • Adjust the number of eggs to how many you're feeding or how hungry you are. This recipe is for one.
    • You can pretty much use any herbs you like to season your egg mixture but I find that these 3 have worked best for me.
    • You don't have to use evap., condensed milk or even double/single cream will work just as well (if not better)....bit calorific like.
    • Obviously, you can adjust the ratio of bacon:chorizo as much as you like depending upon your pork-meat preferences.
    • Use your head when it comes to the cooking times. If your eggs still look gooey and your bacon a bit too pink then obviously it's not done and you should cook for longer. Again, if a big cloud of black smoke suddenly engulfs your kitchen - turn off the heat.
    • Brown sauce is far superior with this.