Scrambled Eggs with Chorizo (Aida Mollenkamp) |
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Prep Time: 7 Minutes Cook Time: 6 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Ingredients:
4 ounces mexican chorizo, removed from casing |
8 large eggs, lightly beaten |
3 medium scallions, thinly sliced for garnish |
3 tablespoons roughly chopped fresh cilantro leaves |
sour cream, for garnish |
Directions:
1. Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.
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