4 large organic eggs
2 tspn water
3 tspn chopped chives
1 thick slice of crusty bread
1 tspn vegetable oil
50g diced Camembert
2 tspn olive oil
1. Take eggs and beat in a bowl with water and chopped chives.
2. Thinly slice chorizo and add to the egg mixture, along with a thick slice of crusty bread, torn into pieces. Season.
3. Heat vegetable oil in a small frying pan until very hot. Add the egg mix, reduce the heat and cook for 2-3 minutes, stirring to begin with, until nearly all the egg has set.
4. Top with Camembert and pop under a hot grill for 2-3 minutes until puffy and golden. Drizzle with olive oil, divide between 2 plates.