Beet Chorizo Breakfast Bowl

Servings

1 10-oz. serving

Prep Time

10 minutes
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Ingredients

Recipe Preparation

  1. Reheat the rice with a little water in a non-stick sautƩ 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. SautƩ the beet chorizo in a non-stick sautƩ 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 6ā€ long) from a pastry bag and into 350Ā°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.

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