Chorizo Egg & Cheese
A savory breakfast sandwich that combines spicy chorizo with creamy eggs and melted cheese, perfect for a quick meal or a hearty brunch.
Ingredients
Main Ingredients
- 1 piece kaiser roll (or bolillo/roll/tortilla-style bun)
- 3–4 oz Mexican chorizo (raw, loose) or Spanish chorizo (cured, thin-sliced) Use according to preference.
- 1 large egg large egg
- 1 slice American cheese (or cheddar/pepper jack)
- 1 tsp butter (optional) Adds flavor when frying egg.
Optional Toppings
- to taste black pepper For seasoning egg.
- to taste salsa or pico de gallo For serving.
- to taste avocado slices or guac For serving.
- to taste pickled jalapeños For serving.
- to taste cilantro + lime squeeze For freshness.
- to taste chipotle mayo or hot sauce For extra heat.
Instructions
Cooking the Chorizo
- Heat a skillet over medium. Add Mexican chorizo and cook for 4–6 minutes, breaking it up, until browned and fully cooked. Spoon chorizo to one side of the pan. For Spanish chorizo, sauté slices for 1–2 minutes until warm and slightly crisp.
Toasting the Roll
- Split the roll and toast cut-side down in the same skillet until golden, about 1–2 minutes.
Cooking the Egg
- Lower the heat to medium-low. Add a small dab of butter if the pan is too dry. Crack the egg, season with black pepper, and cook sunny-side up for 2–3 minutes or flip for over-easy for an additional 15–30 seconds.
Melting the Cheese
- Place the cheese on the egg for 30–60 seconds. Cover briefly to melt faster.
Assembling the Sandwich
- Layer the sandwich: bottom roll → egg + cheese → chorizo → top roll. Add any desired toppings such as salsa, avocado, or jalapeños.
Notes
For a delightful presentation, serve warm and consider garnishing with fresh cilantro or lime wedges. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.