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Spicy Chorizo & Avocado Eggs Benedict

A vibrant twist on the classic Benedict featuring spicy crumbled chorizo, creamy avocado salsa, and a rich blender hollandaise over perfectly poached eggs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 plates (2 eggs each)
Course: Breakfast, Brunch
Cuisine: American, Mexican Fusion
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 2 English muffins split and toasted
  • 8 oz Mexican chorizo raw, casings removed
  • 4 large eggs cold and fresh
  • 1 tbsp white vinegar for poaching water
Hollandaise Sauce
  • 3 large egg yolks
  • 1 tbsp lemon juice freshly squeezed
  • 10 tbsp unsalted butter melted and hot
  • 1 pinch salt to taste
Garnish
  • 1 avocado pitted and diced
  • 1 Roma tomato diced
  • 2 tbsp cilantro chopped
  • 1 tsp paprika for dusting

Equipment

  • Blender
  • Deep Skillet or Pot
  • Frying pan
  • Slotted spoon

Method
 

  1. Prepare the garnish by combining diced avocado, tomato, and cilantro in a small bowl. Set aside.
  2. In a skillet over medium-high heat, cook the chorizo, breaking it apart with a spoon until crumbly and browned (about 6-8 minutes).
  3. For the sauce: Combine 3 egg yolks, lemon juice, and salt in a blender. Blend for 5 seconds.
  4. With blender running on medium, slowly pour in the hot melted butter in a thin stream until sauce thickens.
  5. Bring a pot of water with vinegar to a gentle simmer. Crack eggs into a fine mesh sieve to drain loose whites.
  6. Gently slide eggs into water and poach for 3 minutes for runny yolks.
  7. Toast English muffins. Top each half with chorizo, a poached egg, hollandaise, and the avocado mix.

Notes

Use Mexican chorizo (raw) not Spanish chorizo (cured) for this recipe.