some recipes just happen. .
like. on accident. at two in the morning. fueled by nothing but pure hunger + a nearly empty fridge.
this recipe is one of them.
i had made this fiery yet delightfully rich compound butter for a fish dish a few days prior. the chipotle compound butter is simply chiles in adobo sauce -which by the way is one of my pantry staples, you gotta get on board!- with garlic + butter.
you whip the three simple ingredients in the food processor + voila! you’re graced with a flavor-packed butter that melts into a flavorful sauce.
so, there i was, hunger knocking at my late night door + i spied with my little eye a heap of the compound butter.
i tossed a few tablespoons of the freckled magic into a skillet, sliced up two chorizo links + the leftover veggies i had in my crisper. in this case, the veggies were a very sad zucchini, some wilted asparagus spears + a handful of criminis, that may or may not should have been eaten.
after some sauteing, i was still unsure about how my results would turn out.. so what’s a girl to do when she has doubts?
toss a fried egg on top!
a runny egg makes everything better!
and, that’s just science my friends.
once the veggies formed a nice bed on the plate, i scattered the chorizo over the top, laid the egg on top + with one swipe of my fork, i let the yolk run wild.
and the rest is history!
the yolk combined with the rich butter create a gorgeous sauce that coats the charred veggies + crisp chorizo.
this dish became an instant favorite around the house -from the brunch hour to the witching hour- we have yet to tire of this savory combo!
- 2 chorizo links, sliced into thin coins
- 1 zucchini, sliced lengthwise
- 1 bunch asparagus, woody ends discarded
- 2 cups baby spinach
- 1 cup crimini mushrooms
- 4 eggs
- chipotle butter {see below}
- 2 chipotle chilies in adobo sauce
- 4 tablespoons of butter
- 1 garlic clove
- pinch of kosher salt + freshly ground pepper
- first, make the compound butter by combining the ingredients in a food processor or mixing bowl + a whisk.
- heat a large skillet over medium heat, add 3 tablespoons of the compound butter + let it melt until the butter starts to brown.
- while the butter heats up, heat up a stove-top grill pan. spray with cooking spray + add the asparagus + zucchini ribbons.
- once the butter starts to froth, add the chorizo + mushrooms. cook until brown + crisp.
- once the chorizo mix is browned, add the spinach to the skillet + cook until wilted.
- move your chorizo mix to one side of the skillet, add remaining tablespoon of butter + crack your eggs into the skillet.
- cover the skillet with a lid + cook until the eggs are sunny-side up {or to your preference!}.
- remove the grilled veggies to the plates, top with the chorizo mix + the egg on top. enjoy while hot!
for this recipe i am referring to pre-cooked chorizo links that simply need to be heated up! these links from wellshire are my absolute favorite {i get them from my local whole foods!}.
you can use a fresh/raw chorizo link BUT you will want to cook + brown it first, drain the fat, then add the mushrooms + spinach.
no grill pan? no problem! i suggest this cooking method because the char adds a nice flavor note, but you can simply sautee the asparagus + zucchini in the skillet or toss ’em with a bit of olive oil in the oven {425º for 10 minutes}.
this dish is perfect for a party of one! just drop the ingredients down to suite your single-serving needs
you could drop some cals by choosing a turkey sausage instead of the more indulgent cousin chorizo.