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Smoked Chorizo Scrambled Eggs over Garlicky Kale Brown Rice

Smoked Chorizo Scrambled Eggs over Garlicky Kale Brown Rice

Smoked Chorizo Scrambled Eggs over Garlicky Kale Brown Rice combines the savory, peppery flavor of smoked chorizo with fluffy scrambled eggs, fiber rich brown rice, antioxidant rich kale and crisp garlic. It's perfect for any meal, breakfast through dinner!


Ingredients
1
tablespoon
Olive Oil
2
cloves
garlic, thinly sliced
1
cup
julienned packed lacinato kale
1 1/4
cups
cooked brown rice
1/2
teaspoon
salt
1
teaspoon
freshly cracked black pepper
1/4
teaspoon
red pepper flakes
1/2
cup
diced smoked chorizo
4
Eggland's Best Eggs
1/4
cup
milk
1/2
teaspoon
paprika
Directions
Preheat a large sauté pan on medium heat.
Add olive oil and garlic to pan. Sauté until garlic is crisp on the edges and fragrant. Add Lacinato kale and sauté until it has wilted.
Fold in cooked brown rice, along with salt, black pepper and red pepper flakes. Lower heat to keep warm.
Meanwhile, in another sauté pan on medium heat add smoked chorizo. Heat until chorizo begins to render fat.
In a small bowl whisk eggs, milk and paprika until pale yellow.
Pour egg mixture over smoked chorizo. Scramble until cooked through and fluffy.
Plate each dish with half of brown rice mixture topped with half of chorizo scrambled eggs. Garnish with a few halved cherry tomatoes, sliced green onion or chopped fresh parsley.

The base number of servings for this recipe is 2
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