• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 2
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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
    OK

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