Pour the gravy over some chorizo oatmeal and slap an egg on it, boom! Breakfast of road warrior champions.
Total Time
35min
5.0
1 Rating
Author: Climbing Grier Mountain
Servings:
2
Ingredients
•
1
Tbsp
Olive Oil
•
8
oz
Mexican Chorizo
•
2
Tbsp
All-Purpose Flour
•
2
Tbsp
Unsalted Butter
•
1
tsp
Coffee
•
1/2
cup
Tomato Juice
•
2
Farmhouse Eggs® Large Brown Eggs
•
1
cup
Old Fashioned Rolled Oats
•
1 1/2
cups
Water
•
to taste
Fresh Chives
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Fry the Farmhouse Eggs® Large Brown Eggs (2) and set aside. Preheat a skillet to medium heat. Add the Olive Oil (1 Tbsp) and Mexican Chorizo (8 oz). Saute chorizo until cooked through about five minutes and set aside.
2.
Next, preheat a small saucepan to medium heat. Melt Unsalted Butter (2 Tbsp) add All-Purpose Flour (2 Tbsp) and whisk for a minute.
3.
Pour the Tomato Juice (1/2 cup) and prepared Coffee (1 tsp) into the saucepan and whisk until thickened like gravy, about 3 to 4 minutes.
4.
In a medium saucepan, bring Water (1 1/2 cups) to a boil. Add Old Fashioned Rolled Oats (1 cup) with a pinch of Salt (to taste) and Ground Black Pepper (to taste). Reduce heat to a simmer, stirring so the oatmeal doesn't stick. Remove from heat and divide between two bowls.
5.
Top the oatmeal with tomato gravy, chorizo, and fried egg. Garnish with Fresh Chives (to taste) and enjoy!
Nutrition Per Serving
CALORIES
607
FAT
28.2 g
PROTEIN
42.5 g
CARBS
49.7 g
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