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Ingredients
- 3 oz. Recipe: Basic Heritage Rice
- ½ ct. Recipe: 6 Minute Egg
- 1 oz. Gordon Choice Fire Roasted Salsa Verde
- 1½ oz. Recipe: Roasted Beet Chorizo, bulk
- 1½ ct. Recipe: Potato Churro
- 2 oz. Markon Ready Set Serve Pico de Gallo Guacamole
- 1 oz. Smoked Paprika Aioli
- 1 Tbsp. Markon Ready Set Serve Cilantro, for garnish
Recipe Preparation
- Reheat the rice with a little water in a non-stick sauté pan and place in the center of a bowl to plate.
- Place the egg half on top of the rice so the yolk doesn’t spill.
- Spoon the salsa verde around the egg.
- Sauté the beet chorizo in a non-stick sauté pan to bring to temperature. Spoon the beet chorizo around the rice.
- Placee prepared churros next to the beet chorizo.
- Add guacamole and smoked paprika aioli.
- Garnish with torn cilantro leaves.
This recipe originally appeared in the Gordon Food Service Foodscape publication.
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