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Ingredients

• 2 tablespoons butter, plus more for greasing
• 1 1/2 cups milk
• 1 1/2 cups chicken stock
• 1 tablespoon extra-virgin olive oil
• 1/4 to 1/3-pound chorizo peeled from casing and chopped into fine dice
• 1 cup quick cooking polenta
• 1/2 to 2/3 cup shredded Manchego cheese, a couple of handfuls
• A handful fresh flat-leaf parsley, finely chopped
• 12 eggs
• Salt
• Freshly ground black pepper

Description

Food Network Invites You To Try This Chorizo Egg Cups Recipe From Rachael Ray.

Food Network