Chorizo Scrambled Eggs

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            FOOD FUNNY
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Rosemary Zwick knows that, as with so many other things, when it comes
to food funnies, sometimes less is more:

Sign in a restaurant window: Eat now - Pay waiter.

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            TODAY'S RECIPE
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You could use another type of sausage in this recipe with excellent
results, but it won't have the Tex-Mex thing going if you do. Serve this
dish with warm tortillas on the side so your breakfast crowd can make
tacos if they want to.

Chorizo Scrambled Eggs

1/2 lb (225 g) chorizo sausage, casing removed
4-6 scallions (spring onions), green and white parts, chopped
1-2 cloves garlic, finely chopped
8 eggs
2 Tbs (30 ml) water
Salt and freshly ground pepper to taste
1/2 cup (125 ml) grated Monterey Jack cheese
1/4 cup (60 ml) chopped cilantro (coriander leaves)
Sour cream for garnish

Cook the chorizo in a skillet over moderate heat, breaking it up with a
wooden spoon, until browned, about 5 minutes. Add the scallions and
garlic and cook for 2 minutes. Whisk together the eggs, water, salt, and
pepper and add to the skillet. Cook, stirring frequently, until light
and fluffy, 3 to 4 minutes. Add the cheese and cilantro and stir until
the cheese is melted, about 1 minute. Serve with a dollop of sour cream for garnish.
Serves 4 to 6.
Received on Tue Jul 31 08:30:32 2007