- Peel the onions and cut them into thin slices. Fry them slowly in olive oil in a hot pan until they are lightly golden and soft.
- Peel the skin off the chorizo and take the meat out. Fry it with the onions until everything is golden and crispy.
- Break the eggs into a bowl and mix with milk, flour, and salt and pepper. Grate Le Gruyère AOP and stir it into the eggs. Cook it into delicious scrambled eggs with a little olive oil in a hot pan.
- Top the bread with lettuce, egg, chorizo and onions, more Le Gruyère AOP, and a little basil. Enjoy immediately.
| Toast with Le Gruyère AOP, scrambled eggs, soft onions and chorizo | |
|---|---|
| 2-3 | large onions |
| olive oil | |
| 200 g | fresh chorizo |
| 6 | eggs |
| 100 g | Le Gruyère AOP |
| 4 | slices of sourdough bread, preferably toasted |
| Slightly crispy lettuce | |
| Salt and pepper | |
| More Le Gruyère AOP | |
| A little basil | |
