Grill-scrambled egg, chorizo, and avocado breakfast sandwiches from The El Paso Chile Company's Burning Desires: Salsa, Smoke and Sizzle from Down by the Rio Grande (page 124) by W. Park Kerr and Norma Kerr

  • hot pepper sauce
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  • green onions
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  • EYB Comments

    Can substitute store-bought chipotle chiles in adobo sauce for the book's "Home-smoked chipotles adobado", the book's "Spicy pork and red wine sausages" or hot Italian-style pork sausages for the Mexican chorizo sausages, and the book's "Salsa borracho" for the book's "Two tomato-chipotle salsa" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought chipotle chiles in adobo sauce for the book's "Home-smoked chipotles adobado", the book's "Spicy pork and red wine sausages" or hot Italian-style pork sausages for the Mexican chorizo sausages, and the book's "Salsa borracho" for the book's "Two tomato-chipotle salsa" specified in this recipe.

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