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Ingredients
- 1/2 cups Cooked Mexican Chorizo, Strained
- 1/4 Tablespoons Butter
- 1 whole Egg, Cooked In A Metal Round
- 1 whole English Muffin, Split And Toasted
- 1 slice American Cheese
- 1 teaspoon Canola Oil
Method
- Start by cooking chorizo. To a small skillet, remove chorizo from casing and cook on medium heat for about 6-8 minutes until fully cooked and a bit crisp. Strain all of the oil. This is the tricky part, and trust me a lot of oil is released when cooking Mexican chorizo. Once strained, set chorizo aside in a small bowl, wipe the skillet, and start cooking the egg.
- One of my favorite things I purchased years ago were these round cutter sets. If you have these, lightly butter the inside of the round, place inside of the skillet, drizzle oil inside, and crack the egg in it. Cook over medium heat, and when edges and top begin to cook through, take a butter knife and work your way around the inside of the round to loosen the egg. The round may just lift up, but the knife is used just in case it does not. Carefully flip the egg, and cook another minute or two.
- Take the bottom half of the toasted English muffin and place it on your serving dish. Add the slice of American cheese, then the cooked egg, then the warm Mexican chorizo. Top with the top of the English muffin and get ready to dig in.
