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Kalamity Katie's Border Benedict
I first had this on a road-trip through the US at a Wild Eggs in Louisville, Kentucky.
2 ounces Chorizo sausage 2 Eggs 2 ounces White queso sauce (I used a homemade queso sauce) 1 ounce Sour cream 1 ounce Fresh pico de gallo or salsa 1 ounce Fresh avocado, sliced 1 Green chili cheddar corn cake or corn bread (3 inch square portion) * I used 2 slices of Chili Cheese Cornbread Scallions for garnish
1. Cut the corn cake square in half diagonally and warm in an oven or under a broiler. Place the uncooked chorizo sausage into a small skillet over medium heat and cook until it is crumbled and all grease is rendered. Cook the eggs to your preference: poached, scrambled or over easy. While eggs are cooking, warm the queso sauce in a small sauce pan over medium heat.2. When all components are finished, assemble in this order: corn cakes at the center of plate, cooked chorizo on top of the corn cakes and eggs on top of the chorizo. Pour the warm queso sauce over top of the eggs. Garnish with sour cream, pico de gallo, avocado and scallions. Serve with your favorite side dish: i.e. grits, fruit or country fried potatoes.
Dude, this looks killer. Love it.