Chorizo gravy smothered crumpets
Does anyone else think January is one of the best months from brunches? A new year begins, and brunch with friends helps get us through those cold months while we seek out a fresh start. Here’s a quick and easy recipe to help keep that fresh start on the right track — a delicious one at that! If you can’t find ground chorizo, just take the few extra minutes to chop it finely yourself and it’ll do the job just as well.
Ingredients
- 130 g ground chorizo or chorizo crumb
- 2 tbsp flour
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 250 ml whole milk
- Salt and pepper to taste
- 6 crumpets 6 scrambled eggs, and grated cheese to serve
- 6 scrambled or fried eggs
- Your favourite grated cheese I recommend Manchego!
- Parsley optional
Instructions
- Cook chorizo over low heat for 10 minutes and let the oil come out. Do not drain.
- Whisk in the flour, paprika, and garlic powder until combined and a paste forms.
- Add the milk and whisk until gravy thickens to desired consistency. If it gets too thick, you can thin it out with some more milk. Season with salt and pepper to taste.
- When your gravy is about ready, lightly toast your crumpets and scramble or fry one egg per crumpet.
- Place the crumpets on a plate, followed by the eggs, and smother with gravy. I suggest serving your crumpets with some grated Manchego (or cheese or your choice!), fresh parsley, and a side of your favourite potatoes and avocado 🥑