Breakfast is served! This week on Next Level Kitchen Gordon and Richard Blais are taking a trip to Mexico by cooking up a Mexican inspired breakfast with some Huevos Rancheros and a Breakfast Burrito.​ Which dish are you cooking this weekend?
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Gordon’s Huevos Rancheros
4 ounces chorizo, diced
1 small zucchini, diced
1 small red bell pepper, diced
1 small yellow onion, diced
Kosher salt
Freshly ground black pepper
1-2 tablespoons olive oil
2 tablespoons chopped cilantro
2 tablespoons smoked chipotle hot sauce
3 tablespoons canned chopped tomatoes
1 lime, zested
Black Beans
2 tablespoons olive oil
1 15-ounce can black beans, drained
Kosher salt
Fried Eggs
2 tablespoons butter
1 tablespoon olive oil
4 eggs
2 teaspoons paprika
Kosher salt
Freshly ground black pepper
Assembly
4 small corn tortillas
1 avocado, diced
4 ounces crumbled feta or cotija
PROCEDURE
1. Make the sauce: In a large skillet over medium heat, add the chorizo and cook until the fat begins to render.
2. To the pan, add the zucchini, red pepper and onion. Season the mixture with salt and pepper and stir to combine. If the pan seems dry and your chorizo does not render enough fat, add a little oil to the pan to coat the vegetables and help them to
3. To the pan, add the cilantro and hot sauce and stir to combine.
4. Add the chopped tomatoes and finish with lime zest. Continue cooking until the vegetables have softened and the mixture has thickened.
5. Cook the beans: In a small skillet over medium heat, add the oil. Once the oil is shimmering, add the beans and cook until slightly crispy on the outside and soft on the inside. Season the beans with salt.
6. Fry the eggs: In a small skillet over medium high heat, add the butter and oil. Once the butter has melted completely.
7. Add the eggs to the pan and cook until the whites have cooked through. Season with paprika, salt and pepper.
8. Assemble: Grill the tortillas and divide between two plates. Layer each plate with the vegetables, beans, eggs, avocado and cheese.
Richard’s California Breakfast Burrito Potatoes
4 ounces bacon, diced
1 pound steamed fingerling potatoes, halved
Pico de Gallo
4 roma tomatoes, diced
1 small red onion, diced
1 jalapeno, seeded and minced
1 lime, juiced
2 tablespoons chopped cilantro
2 teaspoons kosher salt
Scrambled eggs
2 tablespoons butter
4 eggs, whisked
Kosher salt
Freshly ground black pepper
Assembly
2 large flour tortillas
4 ounces shredded cheddar
1 avocado, diced
PROCEDURE
1. Cook the potatoes: In a large skillet over medium heat, add the bacon and cook until the fat begins to render. Add
2. the potatoes to the skillet and cook until the bacon is crispy.
3. Make the pico de gallo: In a small bowl, mix together the tomatoes, red onion, jalapeno, lime juice and cilantro.
4. Season with salt and set aside.
5. Scramble the eggs: In a small skillet over medium heat, melt the butter. Add the eggs to the pan and cook until the
6. eggs are softly scrambled. Season with salt and pepper.
7. Assemble: Warm the tortillas and divide between two plates. Layer the tortillas with bacon, potatoes, eggs, cheddar, pico de gallo and avocado.
0:00 Level 1: Egg Chat
1:37 Level 2: Next Level Breakfast
7:51 Level 3: Next Level Finishing