This scrumptious egg dish is so easy because it's just a one pot wonder, or one pan in this case. It's a really simple dish to execute for any skill level. Just brown the chorizo, fry the eggs in the same pan and mix in the cream and goat cheese and bake. Voila! It's nice on its own or what we do at the restaurant is serve with some grilled baguette and garnish with some greens.
- 3 Eggs
- 2 ounce heavy cream
- 4 ounce goat cheese, separated in half and crumbled
- 6 ounce fresh chorizo (D’artagnan brand preferred) sliced on a bias about .25 of an inch
- 5 Leaves of baby arugula
- 3 Sprigs frisee heart (yellow part)
- 3 slices of baguette
- Salt to taste
- Piment d'espelette to taste
- 1 ounce soy oil
- 8-inch iron skillet
- Place iron skillet over med heat.
- Add 1 oz. of oil to the skillet
- Add sliced chorizo to the pan and brown slightly the chorizo will release some of its own fat into the oil making it a “chorizo oil” it should be a beautiful red color. Remove chorizo and oil from the pan and reserve.
- Place pan back on med heat and crack the three eggs directly into it. The eggs should sizzle a bit.
- Now pour in the heavy cream around the eggs
- Add half the goat Cheese around the eggs along with chorizo.
- Place in an oven that is pre-heated to 375 ° until the whites are set.
- Remove from the oven remember that the pan is hot so be careful where you place it.
- Add the rest of the goat cheese sprinkle with salt and piment d'espelette.
- Garnish with the baby arugula and frisee sprigs.
- Spoon some of the left over chorizo oil all over the eggs.
- Grill the baguette or warm it in the oven and enjoy!
About David E. Diaz
At New York City’s Brasserie Beaumarchais, Executive Chef David E. Diaz creates Mediterranean masterpieces that are rooted in French tradition, while boasting unexpected twists, clean flavors and comforting accessibility. Born and raised in New York City, Diaz began cooking at a young age and has worked in restaurants including Jean-Georges Vongerichten's JoJo, Shorty's .32, among others.