Chorizo and Arugula Scrambled Eggs

It you're anything like me, cooking really isn't just about the food. It's a social endeavour of sorts.I'll cook up a storm for friends and family any day of the week, but tend to shy away from elaborate concoctions when I'm cooking for myself.

Don't get me wrong, I'll indulge in a plateful of delicious cheese, cured meat and bread, or a rustic salad with a tangy dressing, but I usually keep it simple -- and quick. This dish is a new favourite I wanted to share. It's barely a recipe but just a pleasant mix of satisfying ingredients. Silky scrambled eggs cooked low and slow (none of those rubbery, overdone eggs here!), crispy chorizo & a handful of fresh arugula served on top of buttery Challah bread. {Toronto folks, the Challah bread from Harbord bakery is divine!}

I've enjoyed this for a lazy breakfast but it also makes a delicious (and easy!) breakfast-for-dinner option.

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Chorizo and Arugula Scrambled Eggs
Serves 1

1/4 cup chopped dry-cured chorizo sausage
2 tsp butter
2 eggs
Splash of milk
Salt and freshly ground pepper
Handful of arugula
2 slices of toasted Challah bread

In skillet over medium high heat, cook chorizo until browned and crispy, about 5 minutes. Reduce heat to low.

In bowl, whisk eggs with milk, salt and pepper. Add butter to pan, pour in the eggs. Stir constantly to breakdown the eggs. Once the egg are scrambled but still a little runny, stir in the arugula. Stir for another minute, Spoon on top of the bread. Enjoy!