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Scrambled egg with wild mushrooms, chorizo and artichokes



  • Scrambled egg with wild mushrooms
  • 6-8 eggs
  • ½ baguette
  • 2 artichokes (200g)
  • 250 g of wild mushrooms
  • Half a mild chorizo Palacios
  • Extra virgin olive oil
  • Salt
  • Parsley
chorizo and artichokes
Scrambled egg with wild mushrooms, chorizo and artichokes

Whenever we have the chance to get good quality wild mushrooms, we recommend making the most of them, because, besides their nutritional benefits, they also have a great flavor. In this recipe, we accompany them with artichokes and a hint of chorizo Palacios.

Step 1: Slice and toast the bread.
Slice the bread, spread out on a baking sheet and toast in the oven until golden brown.

Step 2: Peel and sauté the artichokes.
Peel the artichokes, removing a good amount of the outer leaves, also cut off the base and tips. Cut into wedges and sauté in a pan with a little oil.

Step 3: Chop the mushrooms and sauté.
Chop the mushrooms and sauté in a frying pan with a little oil.

Step 4: Make the scrambled eggs.
Beat the eggs, season and add the artichokes and mushrooms. Scramble the eggs (on the heat or in a double boiler).

Step 5:
Thinly slice the chorizo and cook on the griddle.

Step 6:
Serve the scrambled egg accompanied with the chorizo and toast.

Nutritional comment

In this recipe, the main ingredients are seasonal vegetables, eggs and chorizo. If we want to add a dish to accompany this recipe, it is ideal to combine it with a moderate portion of legumes or grains, high energy foods that also provide vegetable protein, and for dessert a piece of fruit and a yogurt.

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Tel.:  (305) 477-1650