About Richie Notar
New York City is home to some of the hottest restaurants, hotels and nightlife in the world and no one knows that better than Richie Notar. The Queens native started his career in the hospitality industry as a “busboy” at Ian Schrager and Steve Rubell‘s Studio 54. After working as a chef in some of the city’s top restaurants, he opened the very first group of “boutique hotels” for Morgan’s Hotel Group, and eventually served as the General Manager of the original Nobu — and only two years later, became the company’s Managing Partner for the past 19 years. Notar recently partnered with Jim Pallotta, Jon Krasner and Michael Barrett to create Harlow, a full-service restaurant, parlor and café in midtown Manhattan.
A spicier gourmet version of a classic breakfast sandwich, this dish, served at New York City's Harlow, uses Mexican Chorizo for a kick.
- 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
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.
Preheat the oven to 450.
Slice the brioche bun in half and toast in oven.
Place a non-stick sauté pan with the clarified butter on the stove set to medium high heat.
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.
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.