I used to make this in a tortilla as a breakfast burrito. I decided to keto it. It is quick to make and is so yummy.
Chorizo Eggs
Serves 1
1/4 lb. Chorizo (I used Texas Brand)
3 Eggs
Salt and Pepper to taste
A pinch of Herbs De Provence (optional, but adds some jeuge)
1-1/2 ozs. Sharp Cheddar
1/4 Cup, Spinach loosely packed
1 Tbl. Chipotle Mayo (I used Chipotle Veganaise)
1/2 an Avocado, cubed
In a frying pan cook chorizo over medium heat. I like to cook it until it gets a little crispy. In a small bowl beat eggs, salt, pepper and herbs de provence. Add eggs to cooked chorizo. When eggs are close to finishing add cheese and turn off burner. Place a small handful of spinach on plate. Once cheese is melted place onto plate on top of spinach. Garnish with chipotle mayo and avocado cubes.
