Chorizo Egg Cups Recipes

Steps:

• Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
• Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
• Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
• Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
• Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.

Steps:

• In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
• Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

Steps:

• Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.

Steps:

• Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain.
• Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine.
• Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer.
• Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling.
• Casserole -- In a 13x9" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese.
• Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf.
• Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!

Steps:

• Mix eggs, chorizo and mayo until well blended. Season with salt and pepper.
• Spread about 1-1/2 tsp. of the egg mixture onto each cracker just before serving.

Steps:

• Roll the eggs in flour.
• Lay 1/2 cup of sausage on a cutting board and flatten it so that it is 1/2-inch thick. Encase an egg in it. Repeat this with the remaining eggs and sausage.
• Shape the meat around the egg with your hands to make sure it is well sealed, then roll it in bread crumbs.
• Heat the grape seed oil and drop the eggs inches Cook for 10-15 minutes, until dark brown and crispy on the outside.
• Remove with a slotted spoon and drain on paper towels. Slice the eggs in half and serve.
• My Note: When I first went on a hunting trip in England some years ago, I was introduced to Scotch Eggs and fell in love with them forever. They were served in the greenhouse during "Elevenses" which is the break the hunters take between the first three "drives" and the last three. We drank cherry brandy too during elevenses. The British are civilized that way.
• I have been wanting to make Scotch Eggs ever since then, and after making a batch of chorizo sausage the other day, I decided I would use the leftover meat to make some Scotch Eggs for ya. This would make a great party food if you are looking for some inspiration.
• You will need: chorizo sausage meat (or ground pork seasoned with your favorite spices), flour, medium-soft boiled (5 minutes simmered) or hard boiled eggs (10 minutes simmered, whichever you prefer), grape seed or vegetable oil, and breadcrumbs (optional).
• Start by peeling your eggs.
• Roll them in flour.
• Take half a cup of meat per egg and shape it in a flat rectangle about 1/2-inch thick on a cutting board.
• Carefully roll the meat around the egg.
• And press it together at the seams.
• Press it together with your hands so it is compact.
• Now dip it in flour or in breadcrumbs. Breadcrumbs will make a more crunchy outer crust which is so nice. So if you have them I would go for it.
• Do this to all of your eggs and line them up.
• In a skillet, heat your oil. I use grape seed oil because it has a more neutral flavor.
• Drop your eggs in carefully and let them fry on all sides.
• You'll let them simmer for 10-15 minutes, rotating them gently so that they stay smooth.
• Remove them from the oil with a slotted spoon onto paper towel.
• Cut them in half carefully and serve 'em up.
• My eggs are hard boiled but I prefer them a medium soft boiled, slightly harder than runny. They will cook more as they fry anyway.
• These are delicious and a great party food! Give them a try my friends.

Steps:

• Steam the potatoes for 15-20 mins or until cooked.
• Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
• Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
• Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.