Eggs Mex Benny

Here is a really yummy breakfast.  Eggs Mex Benny. Very much like what we have had at the Delta Diner in Wisconsin.

The biscuits are great by themselves, warm with butter or honey.  An open faced biscuit topped with cheesy scrambled eggs or a poached egg and then a couple big spoons of gravy and some melty cheese, maybe a bit of salsa,  a slice of ripe tomato or avacado is wonderful.

This is my adaptation of a recipie I found on-line.  Thanks to the original poster.

Green Chile Cheddar Biscuits and Chorizo Gravy with Eggs

Ingredients

2 1/2 cups all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

4 ounces (1 stick) chilled butter, cut into small cubes

1 1/2 cups shredded sharp Cheddar or more

3/4 cup finely diced green chiles, (mild or as hot as you want) Canned is fine.

1 cup well drained whole kernel corn (I like kernals cut from roasted corn on the cob)

3/4 cup buttermilk

1 egg, lightly beaten

2 ounces (1/4 cup) vegetable oil

1/2 onion, diced

3/4 cup finely diced green chiles (mild or as hot as you want) Canned is fine

3 cloves garlic, chopped

12 ounces chorizo, chopped (about 3 sausage links or bulk) We like spicy hotter chorizo.

1/4 cup all-purpose flour

2 cups chicken stock

1/2 cup heavy cream

Salt and freshly ground black pepper

Cheesy scrambled eggs or poached eggs

Salt and freshly ground black pepper

Cotija (Monterey jack, or any melty white cheese) cheese

Salsa, ripe tomato, avacado.

Preheat the oven to 400 degrees F. 

Biscuits 

Combine the flour, sugar, baking powder and salt in a food processor. Add the butter and pulse until the mixture resembles coarse cornmeal. Transfer to a bowl and stir in the cheese, corn and chiles. In a separate bowl, whisk together the buttermilk and beaten egg. Add the liquid mixture to the flour mixture and thoroughly combine until the dough forms a ball. 

You can do all of this by hand, of course. Butter lumps in the biscuits melt while baking.

Flour a dry work surface so the dough doesn’t stick to it. Roll the dough out to 1/2-inch thickness. Using a medium round cookie cutter (3″ or so) cut out biscuits and place on a baking sheet lined with parchment paper. Bake until golden, about 13 minutes. 

Chorizo gravy 

Heat the vegetable oil in a medium saucepan and sweat the onions until translucent. Add the chiles and garlic and cook for 3 minutes. Add the chorizo and cook until browned. Add the flour and cook for 3 minutes, stirring frequently. Stir in the chicken stock and bring to a light boil over medium to high heat. Simmer for 15 minutes to cook out the raw flour taste. Adjust the consistency with cream. Season with salt and pepper. 

 

To serve, plate up the warm biscuits (one or two per serving) and top with eggs, chorizo gravy, cotija cheese and then salsa, tomatoes or avacado to taste.

Pretty darn good.