Chipotle Scrambler Recipe

Prepare proteins

Heat a large nonstick skillet over medium heat. Add 1 tablespoon neutral oil. Add crumbled chorizo and cook, stirring occasionally, until browned and cooked through, about 4–5 minutes. Use a slotted spoon to transfer chorizo to a bowl, leaving rendered fat in the pan. If the pan is very greasy, drain off all but about 1 tablespoon of fat.

Warm chicken

Add shredded or diced cooked chicken to the pan with the reserved fat and warm for 1–2 minutes until heated through. Return cooked chorizo to the pan and stir to combine. Transfer mixture to a clean plate and set aside.

Make eggs

In a bowl, whisk together 6 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until just blended. Wipe the skillet clean, add 1 tablespoon unsalted butter and melt over medium-low heat. Pour in the egg mixture and let sit undisturbed for 20–30 seconds until edges begin to set. Using a silicone spatula, gently push the eggs from the edges to the center, forming soft curds. When eggs are about 70% set but still slightly runny, add the warmed chicken-chorizo mixture and fold gently to combine. Continue cooking just until eggs reach a soft, creamy texture, about 30–60 more seconds. Remove from heat immediately to avoid overcooking.

While eggs cook, combine diced avocado, diced tomatoes, 1/4 cup chopped cilantro, 1/2 tablespoon fresh lime juice, and 1/8 teaspoon salt in a small bowl. Toss gently to coat. Shred 1/2 cup pepper jack cheese and set aside. Taste and adjust lime or salt if needed.

Set up a double boiler

Place a heatproof bowl over a saucepan of barely simmering water (water should not touch the bottom of the bowl). Keep the water at a gentle simmer—do not let it boil.

Whisk yolks

In the bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon water until slightly thickened and pale, about 1–2 minutes while holding the bowl over the warm water. Whisk constantly to prevent scrambling.

Very slowly drizzle in the 6 tablespoons warm melted butter in a steady stream while whisking constantly until sauce thickens to a smooth, pourable hollandaise. Remove from heat. Whisk in 1 teaspoon finely minced chipotle, 1/2 teaspoon adobo sauce, 1/4 teaspoon smoked paprika, and 1/4 teaspoon kosher salt. Taste and adjust spice or salt. If sauce is too thick, whisk in up to 1 teaspoon warm water to reach desired consistency. Keep warm (off direct heat) until serving.

Prepare the chosen side while eggs or sauce finish: For diced potatoes, heat 1 tablespoon oil in a skillet over medium-high, add 1 cup parboiled diced potatoes, season with salt and cook until golden and crisp, 8–10 minutes. For fresh fruit, combine 1 cup mixed seasonal fruit (berries, melon, pineapple) and chill. For pancakes, French toast, crepes, or potato pancakes, prepare or warm according to your usual recipe or package instructions and keep warm.

Divide the chicken-chorizo scramble among serving plates (about 2 large portions or 3 moderate portions). Spoon the avocado-tomato-cilantro mixture over the eggs. Sprinkle shredded pepper jack cheese evenly across the top so it melts slightly from the heat.

Generously drizzle 2 tablespoons (or more to taste) of warm chipotle hollandaise over each portion. Add the chosen side to the plate (diced potatoes or fruit) and the selected additional side item (pancakes, French toast, crepes, or potato pancakes). Garnish with microgreens or extra cilantro and serve immediately.