2 tablespoons butter, divided
3 large eggs
½ pound chorizo
¼ white onion, diced
1.5 cups kale, chopped
Ravenswood Salsa Borracha by La Fundidora
Over medium heat, preheat skillet on stovetop and melt 1 tablespoon of butter. Cut chorizo into ½-inch thick slices, and add to skillet. Sauté until golden brown, about 6-7 minutes. Set aside.
While the chorizo is cooking, preheat a new skillet with ½ tablespoons of butter. Combine kale and onion, and add to skillet. Saute for 3-4 minutes, until kale becomes deep green and onions soften (they should be crisp to the touch).
Melt the remaining butter in a third pan. Stir in eggs, scrambling lightly by gently folding eggs into each other from the outside in. Cook until done, but still fluffy, about 5 minutes.
Top with several spoonsful of Ravenswood Salsa Borracha by La Fundidora, to taste, for smokiness and spice. Serve with chorizo, and kale and onion mixture.