A spicier gourmet version of a classic breakfast sandwich, this dish, served at New York City's Harlow, uses Mexican Chorizo for a kick.

Ingredients

  • 2 Large eggs
  • 3 Ounce chorizo sausage
  • 1/2 Piece scallion sliced
  • 2 Slice sharp cheddar cheese
  • 1 Brioche bun
  • 1 Ounce clarified butter
  • 1 Teaspoon olive oil

Preparation

Step 1:

Sauté the chorizo sausage using a mixing spoon to stir and break up larger pieces in a small pan with the olive oil until golden brown. Line a plate with a paper towel and place the cook crumbed chorizo to drain excess fat.

Step 2:

Preheat the oven to 450.

Step 3:

Slice the brioche bun in half and toast in oven.

Step 4:

Place a non-stick sauté pan with the clarified butter on the stove set to medium high heat.

Step 5:

Crack eggs in mixing bowl and whisk until well mixed. Once you see small wisps of smoke coming from sauté pan pour the egg into pan stir quickly with a rubber spatula. Continue stirring until the eggs you see that creamy curds add the cooked chorizo, sliced scallion and season with salt and pepper.

Step 6:

Top the scrambled eggs with the sliced cheese and put in oven to for a minute just to melt the cheese. Place the scrambled on the toasted bun and serve.