Huevos El Rancho

Servings

24 225-g servings

2.7 kg Chorizo Sausage
120 ml Gordon Signature Extra Virgin Olive Oil
24 ct Gordon Choice Grade A Shell Eggs
24 ct Sliced Brioche Buns
48 ct GFS Sliced Mild Cheddar Cheese
1.4 kg Avocado, thinly sliced
15 ml Trade East Paprika
1.4 L Fire Roasted Salsa Verde

Recipe Preparation

1. Patty the chorizo sausage into 113 g, 10 cm circles. Place in a nonreactive storage container between parchment paper layers. Cover, label, date and refrigerate until needed.

To prepare à la carte:

1. Place a chorizo sausage patty on a heated flat griddle. Grill on both sides until just cooked through.

2. Ladle 5 ml of olive oil into a heated, nonstick egg pan. Break an egg into the pan. Cook the egg on one side for sunny-side up, or cook to desired doneness.

3. Brush the insides of the top and bottom half of the bun with 10 ml of olive oil. Place on a heated flat griddle oiled-side down. Cook until golden-brown.

4. Place the bottom half of the bun on a warmed serving plate, toasted-side up. Place the chorizo on top of the bun. Place 2 slices of cheese on top of the chorizo. Place under a heated salamander or broiler to melt and warm the cheese.

5. Place 56 g of sliced avocado on top of the chorizo. Place the egg on top of the avocado. Sprinkle a small amount of paprika on top of the egg. Lean the top of the bun grilled side down against the egg. Place a ramekin of salsa next to the sandwich.