Trenza de huevo con chorizo

This savory Mexican breakfast pastry braid stuffed with scrambled eggs and chorizo—known as a trenza de huevo con chorizo—is a simple recipe to please your breakfast or brunch crowd.

If you ask me, breakfast pastries are a pretty genius invention, whether they’re sweet or savory. And I admit it: I will pretty much eat anything wrapped in puff pastry. It’s one of my weaknesses. This recipe is one of my go-to breakfast or brunch recipes when I’m trying to do something fancy that looks like I put in a ton of effort but don’t want to spend hours in the kitchen cooking. I like to serve slices of this savory breakfast pastry braid with coffee, fresh-squeezed juice and seasonal fruit.

If you like, you can choose other mix-ins with your scrambled eggs such as chile poblano strips and onion, chiltomate (a salsa made with Roma tomatoes and chile habanero), or anything else you normally would scramble in with eggs.

Pastry braid stuffed with scrambled egg and chorizo. Get the recipe on theothersideofthetortilla.com.… 

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Churro French Toast

If you’ve ever wanted to eat churros for breakfast, prepare yourself because all your dreams are about to come true. This recipe for churro french toast is one near and dear to my heart and also one of my favorite dishes from my childhood.

churro_french_toast_TOSOTT

In the town where I grew up just outside of Chicago, there was a restaurant we often went for breakfast or brunch, and churro french toast was my favorite thing on the menu. To this day, when I go home for a visit, I still order this dish. Now that I live too far away to go home very often, I’ve recreated a version of their recipe that tastes almost identical. They serve it drizzled with a caramel sauce, making it even more decadent. Make no mistake—it’s not a healthy dish by any means. It’s absolutely indulgent. But I guarantee if you love churros, you will love this recipe. And this dish is sure to be popular with your kids since it’s got a pastry-like quality to it that’s so delicious and sinful, they won’t believe you’re serving it to them for breakfast.

I like to serve this dish with sliced fruit and when I make it at home, I usually prefer to forgo the caramel sauce or syrup because it’s sweet and decadent enough without any syrup for me. A child-size serving is two sticks; three for adults. I can’t be held responsible if your family never wants to eat anything else for Sunday breakfast again!

A couple of notes on ingredients (includes some affiliate links):

  • To make your own cinnamon sugar easily, just measure out the amount of sugar called for in the recipe (I like Zulka brand Mexican cane sugar) and add ground cinnamon a half-teaspoon at a time, to taste, until you reach your desired ratio.
  • I always use challah (egg bread) for this dish, as it’s what was used in the original restaurant recipe and has the closest taste and texture to the inside of a churro, in my opinion.
  • I use safflower oil for frying because it’s a bit healthier choice, and is stable at high heat levels (read: it doesn’t splatter the way other hot oils do when frying, and it doesn’t stink up your kitchen like vegetable oil).
  • I prefer to use real vanilla beans for the concentrated, natural taste. If you don’t have those, in order of preference for substituting, you can use 1/2 teaspoon vanilla bean paste or 3/4 to one teaspoon of pure vanilla extract…. 

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