Eggs With Chorizo And Halloumi

• 1 tbsp vegetable or olive oil
• 2 None large flat mushrooms such as portobello, stems removed
• 1 None chorizo, halved lengthwise and crosswise
• 4.5 oz halloumi cheese, thinly sliced
• 4 None large eggs, at room temperature
• 1/4 cup cream or half and half
• 2 tsp butter
• 2 tsp chives, finely chopped
• None None Chilled tomato juice, to serve

1. Heat oil in a large frying pan over moderately high heat. Add mushrooms and chorizo. Cook, stirring, for 8-10 mins or until mushrooms are tender. Add halloumi to pan. Cook for 1-2 mins each side or until brown and heated. Remove from heat.
2. Meanwhile, whisk eggs and cream in a small bowl. Melt butter in a non-stick frying pan. Add egg mixture; cook, without stirring, for 1 min. Cook and turn for 1-2 mins more or until egg is set but still soft. Remove from heat and cut in half.
3. To serve, place mushrooms on plates. Top mushrooms with halloumi, chorizo and egg. Sprinkle with chives and ground black pepper. Serve immediately with a glass of tomato juice.

vegetable, mushrooms, chorizo, halloumi cheese, eggs, cream, butter, chives, tomato juice

Taken from recipes-plus.com/api/v2.0/recipes/23002 (may not work)