15 minutes
A flavorful and spicy egg scramble with Mexican chorizo and creamy Pepper Jack cheese.
tablespoons
Mexican Chorizo
0 oz
each
tablespoons
Himalayan Pink Salt
to taste
to taste
Shredded Pepper Jack Cheese
cups
Chopped Scallions, white and green parts
cups
1. Cook the Chorizo
Start by melting the ghee in a large skillet over medium-high heat. Once the ghee is hot, add the chorizo. Cook it for about six minutes, stirring occasionally, until the sausage is browned and fully cooked through.
2. Prepare the Egg Mixture
While the sausage is cooking, crack the eggs into a medium bowl and whisk them until they are frothy and well combined. Next, add the heavy cream to the eggs and season with a pinch of pink salt and a few grinds of black pepper.
3. Cook the Eggs
Once the chorizo is ready, pour the egg mixture into the skillet. Let the eggs cook for about three minutes, stirring gently. You want the eggs to be almost set but still slightly runny. At this point, mix in half of the shredded Pepper Jack cheese.
4. Combine and Serve
Now, combine the eggs and sausage together in the skillet. Sprinkle the remaining cheese on top, along with the chopped scallions. Finally, divide the scramble between two plates and serve immediately.
Protein Swap
Instead of Pepper Jack, try using a smoked Gouda or a sharp aged Cheddar for a different depth of flavor. Smoked cheeses add a new dimension, while aged cheeses bring a stronger, more complex taste.
Swap out the Mexican chorizo for Spanish chorizo. Spanish chorizo is cured, so it adds a different texture and a taste that's spiced more with garlic and smoked paprika, contrasting the vinegar and chili profile of Mexican chorizo.
Protein Swap
Introduce fresh herbs like cilantro or chives towards the end of cooking for a fresh, aromatic twist. Alternatively, a pinch of dried oregano or thyme can add an earthy note to the scramble.
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