Fried Egg Chorizo English Muffins

As you can imagine, we have certain ingredients in our house most of the time. Avocados or guacamole. Tomatoes. Chorizo. And Tortillas. And Cilantro. The list goes on and on. Just about anything needed for a South of the Border Meal.

One morning recently, I stood in front of an open refrigerator and wondered what to make for breakfast. Then I realized that there was Guacamole leftover from a previous meal. Guacamole is one of those condiments that cannot be allowed to sit for too long. Try as you may, eventually the avocado will react to the oxygen  in the air and the once pretty green flesh becomes an unappealing ugly brown. One trick is to press plastic wrap down on the guacamole, sealing as much as possible to keep the air out. I read recently that some swear adding a layer of water will protect the guacamole from air corrosion. I’m thinking cover in plastic, then add water. Who knows. One thing is certain, the chemical reaction is bound to happen sooner or later. There’s no preventing it, but we can postpone it. And that funky color doesn’t mean the Guacamole is bad or rancid, it just doesn’t look nice. Under that thin ucky layer you’ll find some beautiful shades of green.

Now I bring up guacamole in the fridge because it sent a signal to my brain – Avocado Toast. Better yet, Egg in a Hole Avocado Toast. Yeah, that sounded right up my taste bud allay.

It was then that I saw some Chorizo in the fridge as well. I had originally saved some of the chorizo to make scrambled eggs. The Chorizo needed to be cooked up, yet I really wasn’t in the mood for scrambled eggs. I wanted Avocado Toast. That’s when all the brain circuits began to fire and a new Breakfast favorite was born.

Chorizo Fried Egg English Muffins
1/4 lb bulk Chorizo
1 English Muffin, split
Butter as needed
Guacamole as needed
2 Eggs
Salt to taste
Pepper to taste

Form chorizo into sausage patties. Place in a skillet over medium-high and fry until cooked through, about 3 minutes per side depending upon size.

Split English Muffin. Toast lightly. While still warm, butter the muffins. Spread with Guacamole, place on a plate. Top split muffins with Chorizo Sausage Patties. Keep warm.

In the skillet used for the sausage, add a little oil or bacon drippings. Fry eggs to desired doneness. Season with salt and pepper.

Top muffins with eggs, and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

One thought on “Fried Egg Chorizo English Muffins”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: