Shirred Eggs Wchorizo Recipes

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.

SHIRRED EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
• Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

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.

SHIRRED EGGS W/CHORIZO

Steps:

• Preheat oven to 375 degrees.
• In a pan over medium heat, brown the chorizo and break up into small pieces. Cook completely. Remove the meat with a slotted spoon and transfer to a paper towel-lined plate to drain. *Reserve* the drippings.
• Reheat the pan and briefly cook the tomatoes and onion for about 1 minute but no longer than that. Remove from heat and set aside.
• Butter the bottom and sides of each ramekin. Place 2 tablespoons of the crema Mexicana (or sub) in each dish. Add the cheese, 1/2 of the meat and all of the tomato/onion mixture in the ramekins.
• Break an egg into each ramekin, season with black pepper and finish with the remaining meat and a sprinkle of cheese.
• Bake approximately 15 minutes or until the eggs are set (depending on your desired doneness). I cooked the eggs a total of 14 minutes. {Reminder}-the eggs will continue to cook after you remove the ramekins from the oven.
• Lightly garnish the eggs with Spanish smoked paprika, a small spoonful of crema Mexicana and a garnish of fresh cilantro.