Chorizo Scramble Recipe

Prepare ingredients

Crack the 2 eggs into a bowl, add 1 tablespoon milk, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until fully combined and slightly frothy. Dice 1/2 jalapeño (remove seeds for milder heat) and thinly slice the green onion. Measure out 3 oz house-made chorizo.

Render chorizo

Heat a nonstick or well-seasoned skillet over medium heat. Add the chorizo to the dry pan (house chorizo typically has fat). Cook, breaking it up with a spatula, for 3–4 minutes until browned and most of the fat has rendered. If the chorizo is very lean, add 1 teaspoon neutral oil. Once cooked, push the chorizo to one side of the pan or remove and reserve on a plate, leaving a little fat in the pan for flavor.

Sauté aromatics

Reduce heat to medium-low. Add 1 tablespoon butter to the pan and let it melt. Add the diced jalapeño and the white and light-green slices of the scallion. Sauté for 30–45 seconds until fragrant but not browned; this takes very little time because pieces are small.

Cook the eggs

Pour the whisked eggs into the pan over the softened aromatics. Let the eggs sit undisturbed for about 10–15 seconds until they just begin to set at the edges. Using a heatproof spatula, gently pull the eggs from the edges toward the center, folding them into large soft curds. Continue folding every 5–10 seconds; the goal is soft, slightly creamy eggs. When eggs are about 80% set but still shiny, mix the cooked chorizo back into the eggs and fold gently to combine. This should take a total of 1–2 minutes of gentle cooking from when eggs hit the pan.

Finish & cheese

Remove the pan from heat while the eggs are still slightly underdone. Sprinkle 1/4 cup shredded cheddar-jack evenly over the top; the residual heat will melt the cheese without overcooking the eggs. Let rest in the pan for 30 seconds to 1 minute.

Plate & garnish

Transfer the scramble to a plate. Garnish with 1 tablespoon chopped cilantro, the remaining thin green onion slices (if any), and a drizzle of hot sauce if desired. Taste and adjust seasoning with a small pinch of salt or pepper if needed.

Serve immediately while warm. Optional accompaniments: warm tortillas, toast, or a side of roasted potatoes.