Chorizo and Scrambled Eggs
- 1/4 package Rey Sol Premium Chorizo, skin removed
- 4 eggs
- Kosher salt and freshly ground black pepper
- In a small bowl whisk together the eggs.
- Cook the chorizo in a small non-stick pan over medium heat, crumbling and stirring, until just beginning to brown, approximately 5 minutes.
- Drain off excess fat.
- Stir in the egg mixture and scramble.
- Add salt and pepper to taste.
- Cook until eggs are just set, about 3 more minutes. Serve immediately.