Chorizo and scrambled eggs

Method

1. Heat a drizzle of olive oil in a frying pan, then cook 1 red onion, sliced, over a medium heat for 10 minutes. Remove to a bowl. In the same pan, fry 250g cooking chorizo, skinned and crumbled, for 15 minutes or until cooked, then add to the onion with a handful of chopped fresh flatleaf parsley.
2. In a pan, melt a knob of butter, then add 6 medium free-range eggs, beaten, and a splash of milk. Season. Cook gently, stirring, until just set. Divide the egg and chorizo then serve scattered with grated cheddar and sliced spring onion.