Chorizo, Egg, and Avocado Sandwich

Name: Chorizo, Egg, and Avocado Sandwich with a Chorizo Potato Onion Hash
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Eggs; 2 unit Brioche Buns; 1 unit Avocado; 2 ounce Dried Chorizo; ½ cup Cheddar Cheese; 16 ounce Yukon Gold Potatoes; 1 unit Red Onion; 1 teaspoon Vegetable Oil; unit Salt; unit Pepper

with a Chorizo Potato Onion Hash

Recipe Development TeamPublished on June 14, 2017

4.2

(726 customers rated)

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Wakey, wakey, it’s eggs and … chorizo? Yep, we’re spicing up breakfast time with Spain’s most famous sausage. It adds paprika-laced flavor to this eggy sandwich on a brioche bun, as well as to the crispy, skillet-fried potato hash that’s on the side. A few slices of avocado on top are the finishing touch that makes this a perfect meal for powering through your day.

Allergens:

Eggs

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Eggs

(Contains: Eggs)

2 unit

Brioche Buns

(Contains: Wheat)

1 unit

Avocado

2 ounce

Dried Chorizo

(Contains: Milk)

½ cup

Cheddar Cheese

(Contains: Milk)

16 ounce

Yukon Gold Potatoes

1 unit

Red Onion

Not included in your delivery

1 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat42 g

Saturated Fat14 g

Carbohydrate81 g

Sugar10 g

Dietary Fiber13 g

Protein32 g

Cholesterol250 mg

Sodium1140 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Aluminum Foil

•Baking Sheet

•Small Bowl

Instructions

Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Thinly slice chorizo into rounds. Cut potatoes into ½-inch cubes. Halve, peel, and finely dice onion. Halve and pit avocado. Scoop out flesh with a spoon, then thinly slice.

Add chorizo to a large pan over medium heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy, 4-5 minutes. Remove from pan with slotted spoon and set aside, keeping as much oil in pan as possible.

Increase heat under pan to medium high. Add potatoes and cook, tossing, until crisped, 15-20 minutes. (TIP: If pan is dry, add a drizzle of oil.) Add onion and cook until softened, 3-5 minutes. Season with salt and pepper. Remove mixture from pan and set aside. Cover with foil to keep warm.

Split buns in half and place on a baking sheet cut-side up. Place a handful of cheddar cheese on each of the bun tops. Toast in oven until cheese is melted and buns are golden brown, 2-4 minutes.

Carefully wipe out pan with a paper towel, then heat a drizzle of oil in it over medium-high heat. Crack eggs into a small bowl, checking for any bits of shell. Gently slide into pan. Cook eggs sunny-side up to desired doneness, 2-4 minutes.

Layer chorizo and avocado slices inside buns, then top each with an egg to make sandwiches. Serve with hash and any remaining chorizo or avocado on the side.