Chorizo & Eggs

Our Aunt Ann introduced us to Chorizo and Eggs many year's ago.  This seems such an easy recipe, I almost hate to include it, but this is our family’s legacy.  And chorizo & eggs have become a tradition for both 4^th of July and Christmas mornings.  So this recipe if for the future generations… just in case.

 

       1 pound    Mexican chorizo

             8-12    eggs
                        flour and corn tortillas
 

       Garnish    cheddar cheese, grated

                        onions, chopped
                        tomatoes, diced
                        cilantro, chopped
                        sour cream
                        salsa
                        hot sauce

 

Crack eggs into bowl and scramble.

Remove casing from chorizo.  Place chorizo in skillet over high heat.  When the sausage has melted and starts to bubble. Add eggs and scramble till fluffy.

Warm tortillas.

Place small amount of egg mixture in tortilla, garnish to taste.

Deviled Eggs

Traditional

            1 dozen     Eggs, hard-boiled

                1 cup     Mayonnaise

                 2 tsp     Vinegar

              ¼ cup     Prepared Mustard

                                                   Salt & Pepper to taste

                                                   Paprika & Parsley to garnish

 

Halve hard cooked eggs lengthwise.  Remove yolks and mash with fork.  Stir in mayonnaise, vinegar, mustard, salt & pepper.  Blend until smooth.

Fill egg white halves with yolk mixture.  Tip: piping mixture in with a pastry bag, is quick, easy, and makes a great presentation.  Garnish with paprika and/or parsley.

 

Makes 12 servings.

Try adding the following to yolk mixture for zesty new tastes and textures.

Bacon & Thyme

             2 slices     Bacon, crumbled
               ½ tsp     Fresh Thyme
                 1 tsp     Prepared Horseradish (optional – for extra kick)

Curry-Cumin

                 1 tsp     Curry Powder
               ½ tsp     Cumin Seeds

Fines Herbes

               ½ tsp     Fresh Tarragon, finely chopped
               ½ tsp     Fresh Parsley, finely chopped
               ½ tsp     Fresh Chevril, finely chopped
               ½ tsp     Fresh Chives, finely chopped

Jim's Advice - top deviled eggs with Caviar and a dab of Crème Fraîche