Baked Eggs With Chorizo And Cream Recipes

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

EGG AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 425F degrees and prepare a 2 quart casserole dish with nonstick cooking spray.
• Cook chorizo over med-high heat in a large pan (remove casings if you have links). Break up with the back of a spoon and cook until no long pink. Drain on paper towels. Add bread cubes and 3/4 of the cooked chorizo to the casserole pan.
• In a large bowl, beat eggs with milk and seasonings. Stir in 1 1/2 cups cheese and pour gently over bread mixture. Sprinkle remaining chorizo and cheese on top.
• Bake 20-25 minutes. Let stand 5 minutes before serving.

BUTTER BEAN, CHORIZO & SPINACH BAKED EGGS

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.
• Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat.
• If your pan isn't ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.

BAKED EGGS WITH CHORIZO AND CREAM

Steps:

• Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
• Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
• Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
• Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
• Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.