| Ingredient | ULF # | Portion |
|---|---|---|
| Baker Boy 3" Sliced Baked Buttermilk Biscuit | 717487 | 4 ea. |
| La Padella Sauté Blended Oil | 267794 | 1 Tbsp. |
| Fontanini Raw Chorizo Sausage | 588624 | 1 lb. |
| Tres Cocinas Chipotle Pepper & Adobe Paste | 489425 | 1 Tbsp. |
| Int'l Food Hotel & Restaurant Flour | 345010 | 4 Tbsp. |
| Prairie Farms Whole Milk | 149295 | 2.5 cups |
| N/D Pico De Gallo w/Jalapeno | 144074 | 1 cup |
| Avocados, sliced | 114504 | 2 ea. |
| Green Onions | 138884 | .5 cup |
| Sparboe Large Eggs | 215608 | 4 ea. |
| N/D Fresh Cilantro | 127704 | 3 Tbsp. |
In large saucepan heat oil and add ground chorizo. Cook until chorizo is fully cooked. Sprinkle all purpose flour over chorizo and mix thoroughly. Cook for 1-2 minutes and then add whole milk and blended chipotle paste. Whisk chorizo and flour mixture with milk until the gravy is smooth with no clumps.
Pull biscuits from freezer and thaw at room temperature for 45-60 minutes. Once thawed, heat in oven at 375 degrees for 5-10 minutes. Or heat the biscuits in the microwave for 30 seconds.
While biscuits are cooking, cook sunny side up eggs. Place biscuit on serving plate. Top each biscuit with chorizo gravy. Garnish with fresh pico de gallo, sliced avocado, and sliced green onions. Place sunny side egg on top of plate and garnish with fresh chopped cilantro.
