Serves 4-6

Ingredients:

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For the Chicken Chorizo:

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- 1 cup extra sharp white cheddar cheese

- 8 tbsp chopped fresh cilantro

- 14 oz cooked chicken sausage

- 8 scallions/green onions, sliced

- 2 tsp Hungarian paprika

 

For the Scrambled Eggs:

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- 8 eggs

- 1/2 cup whole milk

- 2 tbsp butter

- Salt and pepper to taste

- 1 tbsp Hungarian paprika

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Procedure:

 

For Chorizo: 

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Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat for about 3-4 minutes. Add green onions and sauté 2 minutes. Add the paprika and salt to taste and set it aside. 

 

For Scrambled Eggs: 

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Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy;you're trying to beat as much air as possible into the eggs. 

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm.  Add salt, pepper, and Hungarian paprika. 

Put a layer of chicken chorizo on top of the scrambled eggs. Enjoy!