4 oz chorizo
1/4 cup heavy whipping cream
1/2 tsp garlic powder
2 tbsp avocado oil
8 radishes chopped to bite-sized pieces
4 oz queso fresco
1/8 cup chopped cilantro
In a pan, cook chorizo until browned. Meanwhile, chop radishes into thick bite-sized pieces like a potato. Remove chorizo from pan. Add in 2 tbsp avocado oil. Once heated, add in radishes. Cook until fork-tender and lightly brown. While radishes are cooking in a bowl, whisk eggs and heavy cream and garlic powder. Add chorizo back in with radishes then pour egg mixture. Cook until desired doneness and salt to taste.
Serve with 1 oz queso fresco, cilantro and 1/4 an Avocado. Enjoy!
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