Chorizo Egg Sandwich

Chorizo Egg Sandwich

Recipe: | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 4 large eggs, fried
  • 4 chorizo links, fresh
  • 4 poppy seed buns
  • 8 tbsp. bacon onion jam (recipe follows)
  • 4 tbsp. disco sauce (recipe follows)
  • 2 tbsp. scallions, chopped
  • 1 tbsp. butter

Directions

  1. Heat grill or broiler to medium-high heat and place chorizo links to cook rotating until all sides are dark and charred but not burnt.
  2. While cooking chorizo, split your roll and place in 400°F oven to lightly toast, about two minutes.
  3. Warm bacon onion jam in small saucepot.
  4. In nonstick pan, fry eggs in butter until whites are set and yolks are still runny.
  5. To assemble, spread two-tablespoons of bacon-onion jam on each bun. Add chorizo, top with fried egg. Drizzle about a tablespoon of spicy disco sauce over egg and sausage, garnish with chopped scallions.

Bacon Onion Jam

  • 1¼ lb. bacon, chopped
  • 1½ lb. Spanish yellow onions
  • 1 lb. red onions
  • 4 oz. brown sugar
  • 2 oz. apple cider vinegar

Directions

  1. Cook chopped bacon until all fat is rendered. Remove bacon and bacon fat. Set aside.
  2. Return about 10% of fat back to pot and add onions.
  3. Slowly caramelize. Once onions are caramelized; return bacon to pan with brown sugar and vinegar. Cook down until mixture reaches jam consistency.

Spicy Disco Sauce

Yield: 3 cups

  • 16 oz. mayonnaise
  • 4 oz. ketchup
  • 1½ tsp. Cajun spice
  • 1½ tsp. Worcestershire
  • 1 tbsp. Sriracha
  • Salt to taste

Directions

  1. Whisk all ingredients together. Set aside until ready to use.

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