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Pungent Mexican herb — anti-flatulent companion to black beans
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Pungent Mexican herb — anti-flatulent companion to black beans
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Fry the chorizo and onion in a dry pan for 5 minutes. When cool add the cheese, chilli and coriander. Beat the eggs with some salt and pepper. Place a non-stick frying pan over a medium heat then pour in half of the eggs. Tilt the pan until you have a thin layer of egg, then cook until just set. Remove from the pan and repeat to make another omelette. When nearly set, sprinkle the cheese mixture on top. Place the other omelette on top. Cook for a further 1-2 minutes before turning onto a board and cutting. Serve with guacamole and sour cream.