CHORIZO AND BELL PEPPER SCRAMBLED EGGS WITH CHIPOTLE BUTTER
SERVES 4 to 6
TOTAL TIME: 25 minutes
You can substitute ¼ cup whole milk mixed with 2 tablespoons heavy cream for the half-and-half if necessary. It’s important to follow the visual cues when cooking the eggs, as pan thickness will affect cooking times. Most electric burners do not react quickly enough for the change in heat level (from medium-high to low) as directed in step 4; instead, preheat a second burner on low, and slide the skillet onto it as you begin step 4. See the photo that follows the recipe.
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1 |
teaspoon vegetable oil |
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8 |
ounces chorizo sausage, cut into ½-inch pieces |
|
1 |
red bell pepper, stemmed, seeded, and cut into ½-inch pieces |
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3 |
scallions, white and green parts separated and sliced thin |
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10 |
large eggs plus 2 large yolks |
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6 |
tablespoons half-and-half |
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¾ |
teaspoon salt |
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¼ |
teaspoon pepper |
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4 |
tablespoons unsalted butter, softened |
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2½ |
teaspoons minced canned chipotle chile in adobo sauce |
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1 |
garlic clove, minced |
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6 |
(1-inch-thick) slices rustic white bread, toasted |
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2 |
ounces sharp cheddar cheese, shredded (½ cup) |
1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chorizo and cook until fat begins to render, about 2 minutes. Stir in bell pepper and scallion whites and cook until they begin to brown, about 2 minutes; transfer to bowl.
2. Meanwhile, whisk eggs and yolks, half-and-half, salt, and pepper together in bowl until thoroughly combined and color is pure yellow; do not overbeat. In separate bowl, mash butter, chipotle, and garlic together. Spread 3 tablespoons chipotle butter over toast; set aside.
3. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon chipotle butter, and melt over medium-high heat, swirling to coat pan. Add egg mixture and, using heatproof rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1½ to 2½ minutes.
4. Reduce heat to low and fold in chorizo mixture, cheddar, and scallion greens. Continue to cook, gently but constantly folding eggs, until they are clumped and just slightly wet, 30 to 60 seconds. Immediately spoon eggs on top of buttered toast and serve.