Ingredients
¼ cup chorizo sausage, diced
½ avocado, sliced
¼ cup cotija cheese, crumbled
1 slice sourdough bread
1 tbsp butter
1 tbsp olive oil
1 egg, poached
½ medium shallot
Juice of ½ lime
Salt
Pepper
Hot sauce of your choice
Cilantro for garnish
Instructions
Heat medium-sized non-stick pan on medium heat. Put butter and olive oil in pan and allow to melt over the surface. Place bread in pan to toast it. Flip bread after 2-3 minutes, toasting the opposite side for another 2-3 minutes.
Macerate shallot: Chop ½ shallot into thin, semicircle slices. Put slices in small bowl and squeeze juice of ½ lemon over top, and sprinkle lightly with salt. Mix together, and put to the side for at least 15 minutes.
Poach an egg: bring a medium pot of water to a slight boil, then dump in a splash of white vinegar and lightly stir. Crack egg into a small bowl, being careful to not break the yolk, and then gently pour egg from bowl into hot water. Remove the pot from heat, and lightly stir the water to ensure the egg doesn’t stick to the bottom of the pot. Wait 90-120 second, then remove egg with slotted spoon or spider spatula.
Cook chorizo: Put diced chorizo in same pan as used to toast the bread slice, and brown chorizo for 5 minutes over medium heat.
Assemble toast: Place toasted sourdough on plate, and spread avocado slices on top. Place cotija cheese, and then put chorizo on top. Place poached egg on chorizo, and spread macerated shallots over everything. Garnish cilantro on top, and then drizzle hot sauce of choice across everything. Serve immediately.
If you’d like more curated recipes in your life, questionable food pairings, and a continuous stream of food trivia, subscribe below!