“Chorizo and Egg”

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We’re big fan of soy chorizo, or soyrizo, for two reasons: it’s malleable and it already reeks of cumin and other chili spices we would be spiking it with otherwise. The appeal of even meat chorizo, after all, is less the shit-quality butcher guts and more the spiced fat it releases when cooked.
Here we use that fat, albeit vegetable fat, as a base for frying potatoes. It turns them red, doses them with a smokiness that’s hard to beat and significantly shortens the number of seasoning steps required. We couldn’t resist crumbling some left over smoked Oregon Blue cheese to up the ante. Most fine dining kitchens on the West Coast will serve chorizo fingerlings below a slice of seared tuna or poached halibut. Since we’d already broke the vegan vibe, we went ahead and slow poached an egg to plop on top.

Chorizo & Blue Cheese Potatoes with Poached Egg


Makes 2 servings

1 Tbs. extra virgin olive oil
1 3-inch slice of Soyrizo
1 3-inch slice of leek, chopped
3 cloves garlic, minced
6 small fingerling potatoes
1 small hunk of smoked blue cheese
2 cage free eggs
Parsley flower for garnish
1. Bring a large pot to boil with salted water, toss in fingerlings and let cook for 5 minutes. (Or nuke in microwave for 2 minutes.)
2. Heat a large skillet on high and add olive oil. Once hot toss in soyrizo. Mush with a wooden spoon and sauté until dissolves into oil. Add leek and garlic and let cook another 5 minutes or until leek is transparent.
3. Drain the potatoes. Cut them into a medium dice and add to pan. Stir often to keep from sticking. Let cook for 10-15 minutes or until browning slightly. Fold in crumbled blue cheese. Set on simmer or cover.
4. Bring a small saucepan to a boil. Crack eggs and drop into rolling water, then immediately turn down to medium. Let poach for 8 minutes for a slightly gooey yolk.
5. For plating: Pack potatoes into a small bowl. Turn bowl over onto plate and remove bowl, leaving potatoes in a mound shape. Fish out egg with a slotted spoon and place on top. Season with salt and pepper. Dash of smoked paprika if desired and garnish with a parsley flower or sprig of flat-leaf parsley.
Beverage: Craftsman Smoked Lager
Soundtrack: Goliath Bird Eater’s Blood Venus

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3 Responses to “Chorizo and Egg”

  1. Burms says:

    What do you think about sticking just a touch of tomato in there? Any significant reason not to?

  2. evan says:

    NB,
    A worthy addition! Maybe toss some diced baby tomatoes in to liquify with the already slightly tomato-spiked chorizo? Or poach the egg in a mixture of broth, smoked paprika and tomato juice for a reddish Spanish-style egg?!
    HK

  3. Salsa Verde says:

    Doooooddddd….made me hungry just read’n the recipe…..Annsie love’s ya…can we smoke our own blue cheeze? Keller’s don’t carry no smoked blue cheeze…..Huggs (hugs) n kisses…mumzie and joe bear.

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