Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

Ingredients

serves Serves 4

• 4 ounces Spanish-style chorizo, cut into 1/2- to 1/4-inch cubes (see note above)
• 1 slice brioche, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper[
• 2 tablespoon olive oil
• 2 ears corn, kernels cut off of ears (about 3 cups kernels)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 2 scallions, thinly sliced, greens and whites reserved separately
• 1/2 cup homemade or store-bought low sodium chicken or vegetable stock
• 3 tablespoon unsalted butter
• 2 tablespoons chopped basil leaves
• 4 poached eggs (see note above)
• Crunchy sea salt

Procedures

1. Heat chorizo in a medium non-stick skillet over medium heat, tossing and stirring occasionally until crisp and fat has rendered. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat in skillet.
   
2. Add brioche cubes to skillet and increase heat to medium high. Season with salt and pepper and cook, tossing and stirring occasionally, until well toasted on all sides, about 4 minutes. Bread will stick to skillet at first and be difficult to toss or stir, but will loosen up as it absorbs fat and cooks. Transfer to a plate and set aside.
   
3. Add oil to now-empty skillet and heat over high heat until lightly smoking. Add corn and toss to coat with oil. Season with salt and pepper. Cover and cook, tossing occasionally, until corn is charred in spots, about 6 minutes. Add garlic, all of scallion whites, and half of scallion greens. Cook, stirring constantly, until aromatic, about 30 seconds. Add stock and butter and cook, stirring, until emulsified and saucy, about 1 minute. Season to taste with salt and pepper. Return chorizo to skillet and stir to combine. Stir in basil, reserving some small leaves for garnish.
   
4. Divide 3/4 of the corn mixture between four small warm bowls or cups, leaving a small well on one side for the eggs. Add poached eggs to each cup. Spoon remaining corn mixture over and around eggs, making sure that the liquid gets divided evenly. Divide croutons evenly between each cup. Sprinkle with remaining scallion greens and basil leaves. Sprinkle egg with coarse sea salt. Serve immediately.

Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg

Ingredients

serves Serves 2 to 3, active time 30 minutes, total time 30 minutes

• 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
• Kosher Salt
• 1 tablespoon distilled white vinegar
• 1 tablespoon vegetable oil, divided
• 3 ounces Mexican-style raw chorizo (see note above)
• 2 scallions, thinly sliced, whites and greens reserved separately
• 1 serrano pepper, thinly sliced
• Freshly ground black pepper
• 4 eggs
• 4 soft flour or corn tortillas, warm
• 1 cup homemade or store-bought roasted tomato salsa
• Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving

Procedures

1. Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry.
   
2. While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
   
3. When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.
   
4. Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
   
5. Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges.