Spice up a breakfast staple with Spanish chorizo, cilantro, crumbled queso fresco, Pace Salsa and V8 Spicy Hot 100% vegetable juice
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|chorizo sausage||7 oz.||0 667/1000 cups|
|pasteurized liquid egg||28 oz.||4 cups|
|kosher salt||0 1/4 tsp.|
|black pepper||0 1/8 tsp.|
|canola oil||2 tbsp.|
|queso fresco||3 oz.||1 cups|
|1. In a medium sized sauté pan, brown chorizo sausage. Drain. Reserve.|
|2. In a large mixing bowl, whip eggs with salt and pepper. Reserve.
3. In a large nonstick pan, heat canola oil. Add eggs. As eggs scramble, add chorizo, chopped cilantro, and V8® Spicy Hot Vegetable Juice. Continue to stir eggs as they cook to ensure all ingredients are well distributed.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
|4. Evenly top with Pace Salsa and cheese.
To Serve: Using a # 8 scoop, portion about 1/2 cup (4 oz.) scrambled eggs onto plate. Serve immediately.