At the suggestion of the farmer from Northridge Organics (Worthington Farmer's market), where I bought my lamb chorizo, I made scrabled eggs with chorizo. It was really tasty, and one sausage goes a long way, with its spice and rich flavor - I used half of a sausage for three eggs, but 1/4 would probably be enough. I used the super-slow French method of omlette-making, where you stir the eggs constantly over low-medium-low heat so that you get really soft, creamy scrambled eggs. Can you believe how yellow they are?! The yolks in these Toad Hill Organics eggs are so orange, they are amazing. And, the other day I had a HUGE egg with two enormous yolks inside.
Brown the chorizo and strain off any fat. Drain the chorizo on paper towels. Crack 3 eggs into a nonstick pan, break the yolks and stir everything together. Add the chorizo back to the pan, along with a handful of chopped chives; stir over medium low heat until they are creamy and have reached desired doneness. I sprinkled mine with some chive blossoms, because they are delicious.
I ate this delciousness with some taste spread with Lake Erie Creamery soft goat cheese.