Scrambled Eggs with Chorizo Sausage

• 10 large eggs
• 1/4 cup milk, half-and-half, or heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
2. Heat 1 tablespoon of the oil in a medium skillet over medium heat.
3. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes.
4. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate.
5. Wipe the skillet out with a paper towel.
6. Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil.
7. Add the egg mixture and cook, stirring, about 3 minutes.
8. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs.
9. Serve immediately.

eggs, milk, kosher salt, extravirgin olive oil, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scrambled-eggs-with-chorizo-sausage-recipe.html (may not work)