Chorizo, Scallion, & Cheese Scramble

Breakfast is my favorite meal of the day. What I like about it so much is that it can venture far and beyond the standard eggs and toast (although that simple combination is one of the most satisfying). You can incorporate leftovers, for example, a hash of that bit of steak and roasted potatoes you served last night. It’s also the only meal where sweet and salty are fully incorporated.

These are eggs scrambled with smoky and garlicky Spanish-style chorizo, scallions, and ricotta cheese fresh from the greenmarket. Alongside are pickled red onions, which I always have in my fridge (recipe forthcoming) and use to add vinegary tang and crunch to everything from gooey omelets to grilled chicken. The pickled jalapeños are canned, but I do have them on hand all the time: they’re really not that spicy, but the pickling brine is bright, sweet, and sour and balances dishes that need a kick.

Tortillas? I prefer those charred, as the corn flavor deepens and the fire adds crunch. If you don’t have a gas stove, try a quick run under the broiler.

CHORIZO, SCALLION, AND CHEESE SCRAMBLE

Serves 2

1 fresh Spanish chorizo sausage
2 scallions, thinly sliced
4 large eggs
Salt and freshly ground black pepper
1/4 cup cotija or ricotta cheese, crumbled
Chopped cilantro (optional)

- Squeeze the sausage out of the casing and crumble it into a nonstick skillet set over medium-high heat. Cook, stirring, until it begins to lose it’s orange-pink color. Add the scallions and continue cooking and stirring until they begin to soften.

- Crack the eggs directly into the pan, fishing out any shell pieces with a larger piece of shell. (Growing up, I never saw an egg beaten before being scrambled in the skillet!)Season with salt and pepper and reduce the heat to medium. Scramble continuously until the eggs are cooked through.

- Divide the eggs among 2 plates and top with cheese and cilantro if using. Serve with pickled onions, pickled jalapeños, and warm charred tortillas.