Photo: Another Broken Egg Cafe
A national egg day? Who knew? Now you do. This Sunday, June 3rd is actually National Egg Day. So make sure you make your family a great egg filled brunch. One of my favorite quick and easy ways to make eggs is by making omelettes. Below, I’ve included a recipe brought to you by the culinary experts with Another Broken Egg Cafe, the breakfast, brunch and lunch restaurant known for a diversified menu and charming atmosphere.
This Spanish omelette is made with breakfast chorizo, avocado slices, green chilies, onions and melted combo cheeses served with sides of salsa and fresh sour cream.
4 large Eggs
4 Avocado Slices
1 tablespoon Onions, Diced
1 tablespoon Mild Green Chilies, Diced
2 tablespoons Spanish Chorizo
2 tablespoons Combo Cheese
2 tablespoons Sour Cream
2 tablespoons Salsa
2/3 cup Country Potatoes, browned
Toasted English Muffin – 1 Each
Orange Garnish – 2 Slices
In a buttered sauté pan over medium high flame, cook onions until soft.
Add chorizo & green chilies and cook until chorizo has rendered fat.
Add eggs and reduce heat to medium.
Cook until cooked around the edges, lifting the edges to allow loose eggs underneath. Once omelette loosens from the pan, flip.
Turn heat to low or off and finish cooking in hot skillet.
Fold omelette in skillet, and then add cheese evenly to top.
Cover skillet with a lid and melt cheese (Do Not brown cheese).
Place skillet on platter with potatoes.
Add English muffin, salsa, avocado slices, sour cream, butter and orange garnish.
Recipe and Photo: Another Broken Egg Cafe