Mix up your breakfast routine with this drool worthy breakfast. Spicy chorizo mixed with some crunch of bell pepper and corn and creaminess of the avocado and egg yolk are sure to impress and delight your taste buds with each bite.
1 Lime, juiced
¼ cup Fingerling Potatoes, boiled
1 Tablespoon Avocado oil
4 oz Chorizo sausage
¼ cup Canned corn, drained
¼ cup Red bell pepper, diced
1 Tablespoon Cilantro, minced
Salt and Pepper, to taste
1 Pasture Raised Egg, Sunny Side Up
Hot Sauce, to taste
In a food processor puree the avocado and lime juice until completely smooth. Transfer to an airtight container to store until ready to use.
Heat avocado oil in a small saute pan. Add chorizo and cook for 2-3 minutes.
While the chorizo is cooking gently smash the potatoes with a fork to create small flat disks.
Add the vegetables to the pan and cook for 1 minute. Next add potatoes and cilantro and saute for 1 minute more.
On your serving plate add a dollop of the avocado cream. Using the backside of a spoon, swipe the cream across the plate in an arc.
Place a 2” ring mold in the middle of the plate and fill with the hash.
Top with the sunny side up egg and a few dashes of hot sauce.
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