Chorizo Toast with Soft Scrambled Eggs

Ingredients:

2 sourdough loaf slices

2 tablespoons unsalted Butter

For Soft Scrambled Eggs:

3 Large Eggs

2 tablespoons unsalted Butter

Pinch of salt

For Chorizo Sauté:

4 oz. Chorizo of Choice

2 tblsp. yellow onion, diced

1-2 tblsp. bell pepper/Jalapeño, chopped

1 roma tomato, chopped

1 tblsp. oil of choice

salt

Makes Two Servings

Directions:

1. In a sauté pan add oil and chorizo and cook for 2-3 minutes. Add onions and bell peppers and sauté for an additional 1-3 minutes. Add tomato and sauté for an additional 1 minute and remove from heat. Taste for salt and season as needed.

2. On a griddle or comal, Add buttered bread slices butter side down and toast on low heat for 3-5 minutes. Checking often. Remove from heat and place on plate. Top with Chorizo.

3. On a non-stick egg pan, set to medium low heat, add butter and melt. Add eggs and begin whisking with spatula and continue whisking rapidly developing small curds. Scramble until desired consistency is reached and season sparingly with salt. Add eggs to top of Toast and serve. Enjoy!