Description
A delicious chorizo and egg scramble topped with fresh cilantro pesto.
Ingredients
Scale
- 1 tablespoon butter
- ½ cup diced chorizo sausage (see notes)
- ½ cup minced onion
- 4 large eggs
- 2 tablespoons milk
- ⅛ teaspoon sea salt
- ⅛ teaspoon pepper
- ⅓ cup grated white cheddar
- ¼ cup cilantro
- 2 tablespoons olive oil
- 1 pinch sea salt and pepper
Instructions
- Melt the butter in a large, non-stick frying pan over medium-high heat.
- Add the chorizo and onion and cook, stirring occasionally, until both the sausage and onion have browned, about 6-7 minutes.
- Turn the heat down to medium and remove the pan from the heat for 2 minutes to let it cool slightly.
- While the chorizo is cooking, make the pesto by finely mincing the cilantro then mixing it in a small bowl with the olive oil and a pinch of salt and pepper.
- In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.
- Place the frying pan with the chorizo back on the heat and add the eggs to the pan, then sprinkle the white cheddar cheese on top.
- Scrape the bottom of the pan slowly and continuously until the eggs are cooked through, about 3 minutes.
- Remove the pan from the heat and serve immediately with the pesto on top.
Notes
- For a milder flavor, use less chorizo or substitute with cooked turkey sausage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 380mg