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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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From Uranium Cafe, Grants, New Mexico—one of their specialties. Ingredients:
6 -7 large eggs |
3 tablespoons heavy cream |
salt |
fresh ground black pepper |
1/4 lb pasqual's chorizo sausage (or other bulk chorizo) |
2 tablespoons unsalted butter |
1 (15 1/2 ounce) can hominy, drained (preferably yellow hominy) |
Directions:
1. Break eggs into a bowl; add in cream, salt, and pepper.
2. Whisk just long enough to combine; set aside.
3. Add the chorizo to a 10-inch skillet over medium heat.
4. Fry until well browned and cooked, breaking it into small pieces with a spatula as it cooks.
5. Add enough butter to the drippings to make about 2 tablespoons of fat.
6. When the butter is melted, add in the hominy and heat through.
7. Scoop out about 1/2 cup of the hominy mixture and reserve; lower the heat to med-low.
8. Pour in the egg mixture; cook 3-4 minutes, frequently stirring up from the bottom with a spatula, until the eggs form soft curds and are lightly set but still look a little runny (do not overcook).
9. Remove from the heat and stir an additional time or two.
10. Top each portion with some of the reserved hominy; serve immediately.
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