I mentioned having avocado at every meal right? Yep. The perfect way to mexi-fy breakfast, add Mexican chorizo and avocado. Around these parts, this would all get wrapped in a flour tortilla to make a 'breakfast taco' and if your diet allows it, certainly give it a go, but it is equally delicious as a stand alone dish.
Ingredients:
55 g chorizo - we used HEB chorizo gringo
10 g 40% (heavy whipping) cream
120 g (about 2.5) eggs
30 g butter
50 g chopped avocado
Mexican chorizo is a spiced sausage. Cook this first on medium heat in a frying pan squeezing it out of the casing and crumbling it in the pan as you cook. It releases a lot of fat, so no need to add any to the frying pan.
Whip the next 3 ingredients together in a bowl. Whip in the butter by melting it, then allowing it to cool so that it does not cook the eggs. I find this helps incorporate as much fat into the eggs as they can take.
Once the chorizo has cooked, lower the heat and add the eggs scrambling with the chorizo. You can throw the chopped avocado in the pan at the last minute or just top your scramble on the plate.
fat: 62.3 g, protein: 23.1 g, carb: 3 g
ratio: 2.4:1
Notes: Chorizo can be very carb-y, so check the label of the brand you buy. We found the HEB brand to be lowest of our options. Also, this meal is quite greasy. It is unclear to me if nutrition labels include the rendered fat in this case, so it may actually have more fat, but our attitude is the more fat the better anyway! (It took me a couple of very greasy scrambled eggs for me to realize this about bacon.)
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