Can I make this recipe ahead of time?
It's best to enjoy scrambled eggs fresh, but you can prep the chorizo and cheese ahead of time.
BREAKFAST
Basque Scrambled Eggs with Idiazabal and Chorizo
Elevate your breakfast with this vibrant Basque-inspired dish. Creamy scrambled eggs are perfectly complemented by the smoky depth of chorizo and the distinctive, nutty flavor of Idiazabal cheese. It's a truly satisfying and flavorful start to any day, ideal for a leisurely weekend brunch or a special morning treat.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined but not frothy.
02
Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the diced chorizo and cook for 3-5 minutes, stirring occasionally, until it is crispy and has rendered its fat.
03
Remove the chorizo from the skillet with a slotted spoon, leaving the rendered fat in the pan. Set the chorizo aside.
04
Reduce the heat to low. Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges begin to set.
05
Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently folding for 3-5 minutes, or until the eggs are mostly set but still slightly moist.
06
Stir in the shredded Idiazabal cheese and cooked chorizo. Cook for another 1 minute, or until the cheese is melted and the eggs are cooked to your desired consistency.
07
Remove from heat and transfer the scrambled eggs to serving plates. Garnish with fresh chopped parsley and serve immediately.
About This Recipe
Elevate your breakfast with this vibrant Basque-inspired dish. Creamy scrambled eggs are perfectly complemented by the smoky depth of chorizo and the distinctive, nutty flavor of Idiazabal cheese. It's a truly satisfying and flavorful start to any day, ideal for a leisurely weekend brunch or a special morning treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra creaminess, use heavy cream instead of milk. Adjust the amount of chorizo to your preference; a little extra adds more smoky flavor. Don't overcook the eggs; they should be soft and moist.
Easy Substitutions
If Idiazabal cheese is unavailable, a smoked gouda or a sharp aged cheddar can be used. For a milder flavor, use sweet chorizo instead of spicy. Pancetta or bacon can substitute for chorizo.
Storage & Reheating
Leftover scrambled eggs are best eaten fresh. If you must store them, refrigerate in an airtight container for up to 1 day. Reheat gently in a skillet over low heat.
Serving Suggestions
Serve these Basque scrambled eggs with crusty bread, a simple green salad, or roasted potatoes. A side of grilled asparagus or sautéed mushrooms would also be a delicious addition.
Common Mistakes
Overcooking the eggs (results in dry, rubbery texture). Cooking on too high heat (causes uneven cooking and browning). Not whisking eggs enough (leads to streaks of egg white). Adding cheese too early (can make eggs watery).
Frequently Asked Questions
What kind of chorizo should I use?
Use a cured Spanish chorizo, either spicy or sweet, depending on your preference. Mexican chorizo is different and not recommended for this recipe.
Can I add vegetables?
Absolutely! Sautéed onions, bell peppers, or spinach would be great additions. Add them after the chorizo and before the eggs.
Is Idiazabal cheese essential?
While it adds authentic Basque flavor, you can substitute with other smoked or aged cheeses if needed.
MORE TO KNOW
The key to perfectly scrambled eggs is low heat and gentle folding. This prevents them from becoming dry and rubbery. The rendered fat from the chorizo adds incredible depth of flavor to the eggs, so don't discard it. Idiazabal cheese, a smoked sheep's milk cheese from the Basque Country, provides a unique nutty and smoky note that complements the chorizo beautifully.
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