Spicy Scrambled Eggs With Chorizo And Beans Food

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

Steps:

• In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
• Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

CHORIZO SCRAMBLED EGGS

Steps:

• If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
• Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
• Available at Latino markets.