Ingredients
6 English Muffins
6 Poached Eggs
Chorizo Sausage (enough to make 6- 3in wide 1/4in thick patties)
1/3 cup Salsa
1/4 cup Sour Cream
1/2 cup Shredded Cheese (I prefer a Mexican blend like Monterey Jack/Cheddar/Asadero)
Dash of Mexican Chili Powder
1 TSP Unsalted Butter
1 TSP chopped Cilantro
Preparation
Form the Chorizo Sausage patties (or cut 1/4 inch thick slices) big enough to about cover an English Muffin. Pan fry or Oven Bake until nicely browned. I prefer a 425 deg oven for 12 minutes.
Toast the English Muffins (they go well in the same oven as the sausage for about 8 minutes). Just before the Muffins are browned, place a small slice of butter and a sprinkle of the shredded cheese on each muffin to melt.
Poach 6 eggs(I use a nonstick egg poacher in a saute pan of boiling water that almost covers the poacher- put a dash of apple cider vinegar in each poaching slot)
Mix the Salsa, Sour Cream and Chili Powder in a small bowl.
Remove the English Muffins when the cheese is melted and the edges are nicely toasted.
Stack each muffin with the sausage, then a poached egg, cover with the salsa/sour cream sauce.
Sprinkle the remaining shredded cheese and a bit of the cilantro on the top and enjoy!
