Ceps, artichoke and Palacios chorizo scramble

This recipe complements the great flavour of ceps and artichokes with the special touch of Palacios chorizo.

  • Raciones

    Rations

    4 persons
  • Tiempo

    Preparation time

    30 minutes

INGREDIENTS

  • 6-8 eggs
  • ½ loaf of bread
  • 2 artichokes (200 g)
  • 250 g ceps
  • ½ Palacios chorizo
  • Extra-virgin olive oil
  • Salt
  • Parsley

PREPARATION

Cut the bread into slices, place them in the oven and toast until golden.

Peel the artichokes by cutting off the base and tips and removing a good many of the outer leaves. Chop the peeled artichokes into pieces and sauté them in a pan with a splash of oil.

Chop the ceps into pieces and sauté them in a pan with a splash of oil.

Beat the eggs, season, and add the artichokes and ceps. Cook on the hob or in a bain-marie until the mixture sets.

Finely slice the Palacios chorizo and heat it in a dry pan.

Serve the scramble accompanied by the Palacios chorizo and pieces of toast.