1 Red Onion Finely Chopped
1 - 2 Packs of good quality Angel Hair Pasta, Cooked to Packet Instructions
2 Handfuls of Button Mushies Finely Sliced
2 Handfuls of Oyster Mushrooms Roughly Chopped
1 Chorizo Sausage Roughly Chopped
2 Cloves Garlic Finely chopped
2 Knobs Butter
2 Free Range Eggs
1 Small bunch Thyme Chopped
1 Handful Flat leaf Parsley Chopped
Truffle oil to serve
Salt and Pepper to Season
Fry off your chorizo until cooked and then drain on paper towel.
Sautee your onions until soft in some butter. Add your garlic and cook for about a minute. Add your mushrooms, season with salt and cook until they have lost some of their water content and shrunk a little. Return your Chorizo to the pan and heat through.
Add the drained pasta to the pan and fry it for a few minutes. If the pasta goes slightly crunchy, all the better. Add your eggs and mix through. Continue to fry until the eggs are scrambled in the pasta.
your herbs and salt and pepper to taste. Place on a warm plate and drizzle with some truffle oil if you've got some - or some olive oil if you dont. Grate some Parmesan over the top and some more black pepper. Give it a try, you'll love it. You dont have to have it for breakfast - it's just as good for dinner. You could also use the leftovers to make great pasta fritters. Add an extra add and fry little batches until golden and then turn over.