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I scaled this back for 1 though used twice as much chorizo (love the stuff) and fried that off first starting in a cold pan to release the oils and then cooked the vegies in the chorizo oils and gave the pan a light spray with cooking oil to cook the eggs, reserving the butter for my toast. This was a very filling and satisfying breakfast packed with lot of flavour, thank you Jan, made for Make My Recipe - Edition 16.

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I'mPat November 18, 2011

What a perfect start to Christmas day! This was s pure delight...the added basil added such a fresh flavour and the colours were fantastic. I'll be doing this one over and over. No need to change a thing, it's perfect! Thanks for sharing.

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Stardustannie December 25, 2007
Scrambled Eggs With Chorizo