Upbeat style for an old favorite, lots of flavour.
Ingredients
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Cilantro Salsa
-
2 roma tomatoes diced
-
1/2 cup red onion chopped
-
1/4 cup cilantro chopped
-
1/4 cup lime juice
-
1 jalapeno pepper stems and seeds removed, minced
-
to taste salt
Cilantro Cream
-
1/4 cup sour cream
-
2 tbsp whipping cream
-
2 tbsp cilantro salsa
Sausage & Eggs
-
2 pound chorizo, pork and beef, link bulk sausage meat
-
6 garlic cloves minced
-
2 tbsp chives, raw chopped, or 2 tps dried
-
1 tbsp parsley, fresh chopped
-
1 tbsp fresh thyme chopped
-
8 brown eggs
-
4 tortilla, corn, 6"
Recipe Method
Salsa:
1- Combine ingredients in a small bowl. Let sit at room temperature at least 1/2 hours before serving. Stir well.
Cilantro cream:
1- Mix all ingredients in a bowl, season with salt and pepper. Whisk
Sausage and Eggs:
1- Combine sausage, garlic, and herbs in a medium bowl. Season to taste with salt and pepper. Form 8 patties 1/2 inch thick.
2- Heat oil in a heavy skillet over medium heat. Brown sausage patties two minutes per side: cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
3- Meanwhile, bring a wide shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using slotted spoon, transfer eggs to paper towels.
4- Place one warm tortilla on each plate. Place two sausage patties on top of each. Top sausage with eggs, cilantro cream and salsa. And finally a dollop of sour cream on top of salsa.