Categories: Breakfast, Eggs

Ingredients

• 6 -7 large eggs
• 3 tablespoons heavy cream
• salt
• fresh ground black pepper
• 1/4 lb pasqual's chorizo sausage (or other bulk chorizo)
• 2 tablespoons unsalted butter
• 1 (15 1/2 ounce) can hominy, drained (preferably yellow hominy)

Directions

1. Break eggs into a bowl; add in cream, salt, and pepper.

2. Whisk just long enough to combine; set aside.

3. Add the chorizo to a 10-inch skillet over medium heat.

4. Fry until well browned and cooked, breaking it into small pieces with a spatula as it cooks.

5. Add enough butter to the drippings to make about 2 tablespoons of fat.

6. When the butter is melted, add in the hominy and heat through.

7. Scoop out about ½ cup of the hominy mixture and reserve; lower the heat to med-low.

8. Pour in the egg mixture; cook 3-4 minutes, frequently stirring up from the bottom with a spatula, until the eggs form soft curds and are lightly set but still look a little runny (do not overcook).

9. Remove from the heat and stir an additional time or two.

10. Top each portion with some of the reserved hominy; serve immediately.

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