The (cured) MEAT: 

Chorizo and Sobrasada.  It’s a tie this week! What can I say?  Sometimes 2 is better than 1.  The versatility and deliciousness of these 2 beauties cannot be understated.  Both are made with sustainably raised, heritage breed pork, hand harvested, solar evaporated sea salt, and unctuously delicious and aromatic, lightly smoked, Pimentón de la Vera.  Keeping them both in your kitchen is a quick and direct route to culinary elevation on multiple levels.  

THE 3

Salami and eggs 3 ways:

1) Chorizo, matzoh, and eggs: Matzoh and eggs is a dish I grew up with.  My Mother’s version was often breakfast in the morning before school, and our local Jewish Deli’s version (not as good as the homemade one, but did the trick) was often lunch with my Father when I got a little older.  The addition of salami (and Sobrasada if you want to step this up yet another notch), is nothing short of a high level validation of the pleasure inducing potential of salami and eggs.   *Note -My favorite Matzoh maker out there now is The Matzoh Project.  For a truly exciting Matzoh experience, order their “Whole Megillah” and let your inner Matzoh savant run free! 
 
Main things you’ll need: Eggs, salami, ½ onion, matzoh
 
Slice and coarsely chop about an ounce of salami.  Chorizo is ideal for this.  Chop ½ an onion.  Sautee the onion and salami in a little olive oil, over medium heat.    In the meantime, crack 2-3 eggs, and mix them well with a pinch of salt, a splash of cold water and a splash of olive oil.  Break up 1 piece of matzoh and add to the to eggs.  When the onions are translucent, add the eggs and scramble to your desired consistency. 
 
VARIATION: Use Sobrasada to sautee the salami and onion

2) Sobrasada and eggs: This dish!!! I can’t say enough about it.  It’s 2 ingredients (3 if you include bread), quick to make, nourishing, and so delicious.  
 
Main things you’ll need: Sobrasada, eggs, good bread (optional)
 
Sear two  3/4”  thick slices of Sobrasada.  Poach or cook 2 eggs sunnyside up, until the eggs are cooked, but the yolks are still runny.  Place the eggs atop the Sobrasada, and cut an “X” into each egg, letting the yolks  run. Serve with good bread!
 

3) Sobrasada and Chorizo Chip Benedict: Full disclosure-  I’ve never been much of an Eggs Benedict person - no disrespect to this American brunch classic.  It’s mainly because hollandaise just isn’t my thing.  But, here’s a variation that I can get behind.  And, if hollandaise IS your thing, by all means!  Add it in.  
 
Main things you’ll need:  2 Eggs, Sobrasada, thinly sliced Chorizo.  Our pre-sliced packs work really well., English muffin or biscuit, couple slices of pickle

Start by frying 5 slices of thinly sliced salami until crispy, avoiding burning.  I usually do with a little olive oil in a pan.  Reserve them on the side.  Toast an English muffin (or a biscuit).  When warm, slather Sobrasada on both sides.  Top the Sobrasada with a slice of pickle. Poach the eggs so that they are cooked, but yolks are runny.  Top the pickle with the eggs.  Coarsely chop the Chorizo chips and garnish the benedict with them.  You can leave them whole as well.