Tex-Mex Eggs

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             FOOD FUNNY
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This one from Anna Welander has been around for a while, but it's still funny:

A panda walks into a restaurant, sits down and orders a sandwich. He
eats the sandwich, pulls out a gun and shoots the waiter dead. As the
panda stands up to go, the manager shouts, "Hey! Where are you going?
You just shot my waiter and you didn't pay for your sandwich!" The panda
yells back at the manager, "Hey man, I'm a PANDA! Look it up!" The
manager opens his dictionary and sees the following definition for panda:

Panda: A rare bearlike mammal of Asian origin, characterized by distinct
black and white coloring. Eats shoots and leaves.

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             TODAY'S RECIPE
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You can use any sausage you like in this easy one-dish meal, but
Mexican-style chorizo will give it that south-of-the-border flair.

Tex-Mex Eggs

8 oz (225 g) Mexican-style chorizo, casings removed
6 scallions (spring onions), green and white parts, chopped
8 eggs
2 Tbs (30 ml) water
Salt and freshly ground pepper to taste
1/2 cup (125 ml) shredded Monterey Jack cheese
1/4 cup (60 ml) chopped cilantro (coriander leaves) or parsley, plus additional for garnish
Sour cream for garnish

Cook the chorizo in a large heavy skillet over moderate heat, breaking
up the meat with a wooden spoon, until browned, about 5 minutes. Add the
scallions and cook for 2 minutes. Whisk together the eggs, water, salt,
and pepper and add to the skillet. Cook, stirring frequently, until the
eggs are light and fluffy, about 4 minutes. Add the cheese and cilantro
and stir to incorporate. Serve garnished with a dollop of sour cream and
a sprinkle of chopped cilantro.
Serves 4 to 6.
Received on Sun Jan 27 18:53:38 2008