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| SCRAMBLED EGGS AND CHORIZO TARTINE |
| Salt and freshly ground white pepper |
| 1/2 tablespoon unsalted butter |
| 1/2 tablespoon heavy cream |
| 2 medium slices country bread |
| 10 very thin slices chorizo |
| 1. Beat eggs with salt and pepper. Melt butter in a small skillet over low heat and, when foam |
| subsides, pour in eggs. Cook, stirring constantly, until eggs are very creamy and only just set. |
| Remove from heat and stir in cream; set aside. |
| 2. Toast bread on one side only under a broiler or in a toaster oven. Put bread, grilled side up, on |
| a baking sheet and drizzle each slice with enough olive oil to just moisten. Arrange 5 pieces of |
| chorizo on each slice, top with scrambled eggs and finish with slices of Gruyere. Run sandwiches |
| under broiler just to melt cheese lightly. Cut into pieces and serve immediately. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated