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Spicy Chorizo Eggs Benedict

A Mexican-inspired twist on the classic Benedict featuring spicy chorizo, poached eggs, and a smoky chipotle hollandaise sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American Fusion, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Base & Meat
  • 4 English muffins split
  • 1 lb Mexican chorizo fresh, casing removed
  • 8 eggs large, for poaching
  • 1 tbsp vinegar white
Chipotle Hollandaise
  • 3 egg yolks
  • 0.5 cup unsalted butter melted and hot
  • 1 tbsp lemon juice
  • 1 tsp chipotle powder or 1 tbsp adobo sauce
Toppings
  • 1 cup pico de gallo
  • 1 avocado sliced
  • 0.25 cup cotija cheese crumbled

Equipment

  • Skillet
  • Saucepan
  • Blender
  • Toaster

Method
 

  1. Cook the chorizo in a skillet over medium heat, breaking it into crumbles, until browned and crispy (about 10 mins).
  2. Prepare Hollandaise: Blend egg yolks, lemon juice, and chipotle. Slowly drizzle in hot melted butter while blending to emulsify.
  3. Bring a pot of water with vinegar to a simmer. Poach eggs for 3 minutes for runny yolks.
  4. Toast English muffins until golden brown.
  5. Assemble by placing chorizo on muffins, topped with a poached egg.
  6. Pour sauce over eggs and top with pico de gallo, cheese, and avocado.

Notes

Make sure your butter is hot when making the blender hollandaise to cook the yolks slightly and thicken the sauce.