Huevos Con Chorizo (Eggs with Mexican Chorizo)

Breakfast for dinner!  We all love it.  Pancakes, eggs, waffles.  Whatever it is, it always seems to taste better at night.  One of my long time favorites, scrambled eggs.  It was recently improved upon with the addition of a truly heavenly ingredient… c-h-o-r-i-z-o.  Delicious!  Soft, fluffy, gentle pillows of eggs mixed with salty, spicy chorizo.  The two balance one another our perfectly.  The Mexican spices turn this from an ordinary morning meal to a delectable dinner ready for any night of the week.

I love making this on a stressful, long day (one of those when you think it’s Thursday and it’s only Tuesday).  It helps me relax and settle down after stressful meetings, non-stop emails, long calls and conversations that seem to go round and round in circles.  It warms me to the core, and yet doesn’t leave me feeling overly full.  It’s a little but healthy and a little not (all in moderation right?)

It honestly takes 10 mins to make, from removing the eggs from the fridge to sitting down and digging in.  So save this for a busy night and end your day with ease and happiness with huevos con chorizo.

Ingredients

• 6 large eggs (3 per person)
• 10 oz. Mexican pork chorizo
• 1/3 cup heavy cream (you can substitute milk if you want a lighter version)
• 1 tsp. salt (remember, the chorizo also has a lot of salt)
• 1 tsp. pepper
• 1 tsp. olive oil
• 1 tsp. butter
• 4 slices of sourdough bread (or whatever is your favorite)
• 1 jalapeño, thinly sliced

Method

1. Thinly slice a jalapeño and then set aside for garnish
2. In a medium bowl whisk together eggs, cream, salt, and pepper.
3. Heat 2 medium skillets on the stove on medium heat.
4. In one pan place the Chorizo (no oil or butter needed, just the meat).
5. In a separate pan, melt the butter and olive oil on medium heat.
6. When the butter melts, add eggs and lower heat to medium low.  Continue to mix with a wooden spoon before the eggs begin to set.  This will give you creamy, British style eggs, not traditional American scrambled eggs.  British style eggs are moist, fluffy and delicate.  In other words… perfect!
7. While the eggs cook, gently stir the chorizo until cooked through.  Watch out, it might spatter so I recommend wearing an apron (I know, but after I ended up with dots of red grease all over my grey cashmere sweater I decided an Apron was much-needed).
8. Stir the eggs continuously for about 5 minutes; it’s a similar method to making risotto.  You don’t want to let the eggs set like they do when you make American style eggs.  (If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. So be sure to keep the temperature at medium-low).
9. Remove the pan from the heat when you think they’re almost ready.  If you wait until they’re done you’ll be left with dry eggs.  Remove from heat when about 1 min from being ready.
10. Add chorizo and stir gently.
11. Toast a slice of your favorite bread.
12. Place eggs and chorizo mixture over toast, top with a few slices of jalapeño and enjoy!

Some people like really soft scrambled eggs, other people like really dry scrambled eggs. Just keep gently stirring the eggs until they look like what you think the perfect consistency is.  But I STRONGLY urge you to try them this way; I promise you won’t go back.