Sorry, I don’t have any dialogue for you today as I made this for my lunch and I tend to eat alone. Not for any Greta Garbo sort of way, but just because that’s where I found myself that day. In fact, she never said, “I want to be alone” and instead said, “I want to be left alone.” Garbo later said, “There is all the difference.” Indeed.
But I digress. I can tell you that I enjoyed this dish so much that I have now eaten it for lunch twice. It is a whole lot of good eating in one little skillet. For the record, I never added the sage leaves it called for– I had them, I just kept fogetting to add them– but I don’t think that oversight left the dish wanting. Also, I didn’t have any single cream to hand, so I used milk, which also worked. I imagine the cream would make it an even richer dish, but it seems pretty good as it is, so I don’t know if its use is entirely necessary.
I didn’t think it would work to cook the spinach with the chorizo, as I usually cook down spinach with water. It did work, though, and it worked a treat. I will remember this trick when I make other dishes with spinach in the future.
Again, because I was eating alone, I cut the quantities down to make it for one person. It could very easily be scaled up, in which case you’d need to share the whole skillet of goodness, which might be difficult for some people.
I would definitely make this again, especially for a weekend breakfast or brunch, though lunch on my own was equally nice. I’m pleased to say that all the timings worked for this recipe.
