Better than Wheaties!
April 16th, 2010 by HHG
One late lazy Saturday morning, three generations of American women – daughter, mother, and grandmother – attempted to make “Huevos con Chorizo.” It’s the Spanish equivalent of bacon and eggs made even better with the addition of thinly sliced potatoes. Grandmother gently sauteed the potatoes in olive oil; mother prepared the chorizo; and daughter cracked the eggs. The end result: the perfect brunch. The flavors and balance are divine; the rich mineral flavor of a runny egg paired with the slightly spicy, smokey flavor of Spanish chorizo sausage is rounded out with perfectly cooked potato slices, not too soft but not too firm. Drizzled with a little extra virgin olive oil and finished with maldon salt on each egg yolk, this dish is sublime. Paired with a bloody mary, it is the kind of brunch I dream of (one that requires an immediate siesta). This is a new hands down family favorite and a definite for CÚRATE’s brunch menu.
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May 13th, 2010 at 2:25 pm
mmmm…huevos rancheros is my favorite brunch food…this might beat it! can’t wait to try it.