Some restaurant menus in Spain have a whole section on huevos revueltos — rich and creamy scrambled eggs. This is a heart-stopping version — eggs and morcilla cooked together in the one beautiful cholesterol-defying dish. It is decadent and velvety but, ironically, is the food of the poor.
I think this makes one of the most extravagant breakfast foods, particularly when enjoyed with champagne or cava. I learned this particular version from my dad, who cooked it for us