By Andy & Elizabeth Koch
Eat it for breakfast, eat it for dinner, maybe even lunch! This salad is awesome and on my top 10 list right now. Inspired by Andy and created by me, this salad came to be when the fridge was down to barebones and I had just gotten off a 12 hour shift at the hospital! It doesn’t get any easier than this either.Enjoy!
- 1lb chorizo sausage from Horromann’s Meats
- 1 onion diced
- 2 eggs fried
- 1-2 handfuls of greens of your choice
- 1/2 avocado
- 1 tomato diced
- 1 handful black olives
In a large frying pan brown onion in cooking oil of your choice. Add chorizo sausage and brown. In a separate pan fry two eggs leaving the yolk runny. Place chorizo, and eggs on top of greens, add tomatoes, avocado and olives. No dressing necessary. Pray-eat-be happy!