I REALLY need to get paperwork done today. No excuses. But… I got some great feedback from a photographer friend, Logan Drake (Thank you Logan!), on my photos for yesterday’s post. So, to try things out (and avoid doing the paperwork), I took shots of today’s breakfast: Chorizo eggs. It was delish, if not a bit cold by the time I took various photographs. Alas, photos have been taken, meal consumed, dishes done, dog walked, e-mail checked, laundry put in the washer, toilets cleaned so I guess I have to do paperwork… Enjoy the eggs!
Recipe courtesy The Canuck Chef
Yield: 4 servings
6 oz Soy Chorizo (I use Trader Joes)
9 large eggs
¼ cup milk
Kosher salt and pepper to taste
¼ lb Gruyere cheese, cut into ¼” chunks
Buttered toast and jam
Remove the chorizo from the casing and fry in a sauté pan set over medium low heat for 5 minutes. Whilst the chorizo is frying, crack the eggs into a bowl. Add the milk and salt and pepper to taste. Beat with a fork until all combined. Add to the chorizo along with the cheese. Stir to scramble the eggs until soft curdles form. Remove from heat and serve with buttered toast and jam.