Monday, December 15, 2008

Chorizo de Bilbao and Tomato Scrambled Eggs

It must have been around 12:00 noon when I got up from bed to make brunch. The chilly weather made me snuggle some more and enjoy the warmth of my blanket. In my mind, I was thinking what to cook for brunch.

My freezer is almost empty and today I need to go to Costco and to Ranch 99, my favorite Asian store, to stock up my pantry and buy food for the week.

Moisty Tomato Scrambled Eggs (always a favorite) and Chorizo de Bilbao (canned) was a good pairing, so I did not hesitate to cook them for brunch with Garlic Fried Rice. The chorizo was cooked in its' own oil and then sliced thinly. Just these, with a freshly made and newly ground brewed coffee jump started my day.

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