Chorizo and Soft-Boiled Egg breakfast

The Single Serving

    I have become a real big fan of chorizo in the past few months (as you can see, many of the past recipes have it as an ingredient). I used real pork chorizo this time, as opposed to last time I used turkey chorizo (Lentil-Kale-Chorizo-Winter Stew). There wasn't enough of the flavor I was looking for with the turkey option, and I found that using the real deal this time made a world of difference. I got this recipe originally from the BBC but I hate green beans, and the original called for that.  Feel free to spice up this with another crisp green, but I couldn't think of another vegetable. Also, I am trying to cut out unnecessary carbs, so the baby potatoes were out. This recipe was designed to be much fancier but alas, I am not trying to impress anyone with anything besides taste.

Confession- the first time I tried to make this, my egg exploded. Turns out I didn't know how to boil an egg (please don't judge me too hard). So I called my Nana, and she told me what to do. Worked like a charm. 

Three ingredients- that's it!

Poke a hole in the egg so it doesn't explode

Slice the chorizo

Fry the chorizo

Boil the egg correctly

Both sides fried

Run egg under cold water so it stops cooking

Perfect little brunch for one!

mmmmm soft-boiled eggs, meat, and coffee

Chorizo and Soft-Boiled Egg  Recipe:

     Ingredients-

     1 egg
     half a link of chorizo
     drop of white vinegar
  

     How To-

Boil the egg-  Poke a hole with a needle into the top of the egg. Using only cold water, start boiling the water. Place the egg in the pot and add a drop of vinegar (helps with the egg not exploding). When the water starts boiling, for a soft-boiled egg (as shown), start the timer for 5 minutes. Remove egg when timer goes off and place under cool water so it doesn't keep cooking.

While the egg is boiling, slice up the chorizo and place the links in a frying pan on medium heat. About a minute or two on each side will give it a nice fried flavor. When both are done, shell the egg by gently rolling it on a hard surface and peeling. Slice up and place with chorizo. Serve with a steaming cup of joe!

Enjoy!

Thoughts:

I think these two ingredients stood on their own without the original green beans and baby potatoes. It was filling and tasty and perfect on a Sunday morning. 

Crab Toast with Lemon Aioli

    I tried this recipe because I love crab meat and I saw a really pretty picture of it on Pinterest, although no accompanying recipe was linked to the image. So I looked up how to make lemon aioli-to be perfectly honest, I didn't even know what aioli was- great simple recipe from Martha Stewart. Turns out, it's super easy to make and using ingredients that you likely have in your kitchen already. For the toast, I used a frozen slice that I had from my Homemade No-Knead Beer Bread which complimented the crab very well. I took this on the go and actually made the open-face sandwich when I took my lunch break from work. For the future, I wouldn't recommend taking it on the go, and prefer it for a breakfast or brunch situation, because the crab juice was a bit leaky. 

Simple Ingredients

Squeeze or chop garlic finely

Add all ingredients together

Mix Mix Mix

Add the aioli to the crab meat

Crab Toast with Lemon Aioli Recipe:

Ingredients-  
1/2 cup, mayonnaise
1 tsp, finely grated lemon zest
1 to 2 tbps, fresh lemon juice
1 clove garlic, minced
Coarse salt and ground pepper

How-To-

In a small bowl, add all of the ingredients at once. Season with coarse salt and ground pepper. Stir to combine.
 
Enjoy!

Thoughts:

I think that next time this would work better with fresh crab instead of the canned version that I purchased at Whole Foods. I was being frugal and didn't want to spring the $30 for fresh crab but I think now that it would have made a world of difference in taste. The aioli and toast were prefect to accompany the crab, but I just think that fresh crab would taste richer. I also had a bit of aioli sauce leftover because it was hard to determine what was enough/too much for one person having never made it before.