Deconstructed Chilaquiles

I've been messing with this recipe for a little while, and I wanted to see what changes or additions might be made. It's fairly simple and makes for a fun breakfast. The base recipe uses Gordon Ramsay's French-Style scrambled eggs, with my own twists. I grew up in San Diego and the Inland Empire, so Mexican food has a special place in my clogged heart

Ingredients - 3 eggs - 1 Tbsp butter - 2 Tbsp cooked Chorizo (pork or beef) - 1 Tbsp Mexican Crema - Cotija cheese - Red or Green enchilada sauce - Cilantro - Corn or Flour Tortilla Chips (FRESH is better if you know how to make them, but don't get some name brand if you buy them, get the bags made fresh from your local Mexican restaurant or grocery, get a hearty chip, no super thin ones) - (optional) refried beans - (optional) small can of diced green chiles

Directions

First saute the Chorizo until fully cooked and crumbly. Remove from pan to paper towel lined plate to remove excess grease. Set aside

Prepare the scrambled eggs as shown here. The only substitution would be using the Mexican Crema instead of Créme Fraiche to halt/shock the eggs from overcooking. Fold in the cooked Chorizo and season to taste. Fold in green chiles at this point as well for added heat. Move to serving bowl and top with cotija and cilantro

Warm the refried beans and sauce in separate small serving bowls.

Serve almost like a Chip-Dip Bar. Dipping your chip first in the Red or Green sauce, then beans, and finally scooping up some of the scrambled eggs

Let me know what you think!

bon appetit