Grants Quiki

• 6 -7 large eggs
• 3 tablespoons heavy cream
• salt
• fresh ground black pepper
• 14 lb pasqual's chorizo sausage (or other bulk chorizo)
• 2 tablespoons unsalted butter
• 1 (15 1/2 ounce) can hominy, drained (preferably yellow hominy)

1. Break eggs into a bowl; add in cream, salt, and pepper.
2. Whisk just long enough to combine; set aside.
3. Add the chorizo to a 10-inch skillet over medium heat.
4. Fry until well browned and cooked, breaking it into small pieces with a spatula as it cooks.
5. Add enough butter to the drippings to make about 2 tablespoons of fat.
6. When the butter is melted, add in the hominy and heat through.
7. Scoop out about 1/2 cup of the hominy mixture and reserve; lower the heat to med-low.
8. Pour in the egg mixture; cook 3-4 minutes, frequently stirring up from the bottom with a spatula, until the eggs form soft curds and are lightly set but still look a little runny (do not overcook).
9. Remove from the heat and stir an additional time or two.
10. Top each portion with some of the reserved hominy; serve immediately.

eggs, heavy cream, salt, fresh ground black pepper, sausage, unsalted butter, hominy

Taken from www.food.com/recipe/grant-s-quiki-171654 (may not work)