Large Eggs (2)
and set aside. Preheat a skillet to medium heat. Add the
Olive Oil (1 Tbsp)
Mexican Chorizo (8 oz)
. Saute chorizo until cooked through about five minutes and set aside.
Next, preheat a small saucepan to medium heat. Melt
Unsalted Butter (2 Tbsp)
All-Purpose Flour (2 Tbsp)
and whisk for a minute.
Tomato Juice (1/2 cup)
Coffee (1 tsp)
into the saucepan and whisk until thickened like gravy, about 3 to 4 minutes.
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 and Pepper (to taste)
. Reduce heat to a simmer, stirring so the oatmeal doesn't stick. Remove from heat and divide between two bowls.
Top the oatmeal with tomato gravy, chorizo, and fried egg. Garnish with
Fresh Chives (to taste)