Beet Chorizo Breakfast Bowl

1. Reheat the rice with a little water in a non-stick sauté pan and place in the centre of a bowl to plate.
2. Place the egg half on top of the rice so the yolk doesn’t spill.
3. Spoon the salsa verde around the egg.
4. Sauté the beet chorizo in a non-stick sauté pan to bring to temperature. Work quickly to avoid scorching or adding any colour. Spoon the beet chorizo around the rice in the bowl.
5. Squeeze 2 churros (about 6” long) from a pastry bag and into 350°F fryer. Use a paring knife to cut the dough from the pastry tip.
6. Turn the churro over with a spider as it fries to achieve a golden-brown colour (about 5 minutes).
7. Remove the churros from the fryer, allowing the oil to drip away, then shake with the coffee rub seasoning and add to the bowl.
8. Dollop the guacamole around the perimeter of the rice and squeeze aioli from a bottle to make dots of sauce.
9. Garnish with torn cilantro leaves.

This recipe originally appeared in the Gordon Food Service Foodscape publication.