I've been home alone this weekend and getting a lot done around the house. When I'm home alone and working on projects, I tend to forget to eat until I realize that I'm ravenous. That's what happened this morning. I was up early for church and when I got home I dove right into the kitchen organizing project I started the day before. The next thing I knew, it was 11:30 and I realized I hadn't eaten yet. A quick check of the fridge to see what I had on hand, and this chorizo Mexican sandwich was born. It was a quick assembly and not much cooking. Chorizo is one of those staples I like to keep on hand because of it's intense flavor and versatility. An English muffin, some pepper jack cheese, and a little avocado and I was ready to eat. Here's what you'll need:
For 1 sandwich
- 1 English muffin
- 1 egg
- a few slices of pepper jack cheese
- 1/2 an avocado
- 2 TBL cooked chorizo
- chipotle mustard
Star by splitting the English muffin in half and toasting it lightly.
Now spread on a title chipotle mustard.
Top each piece with some pepper jack cheese then heat until the cheese is melted. I used my toaster oven.
Now add the chorizo to one side and the sliced avocado to the other.
Fry and egg. I like the yolk to be runny on mine, but cook it to your preference.
Top the chorizo with the egg.
Put the 2 side together and devour.