Eggs benedict is awesome already but how about with chorizo and chipotle hollandaise? Don’t wait untilk your next brunch out, make this Mexican version at home.
In life you have to celebrate the small victories: remembering to turn the slow cooker setting to “ON” before plugging it into the outlet timer and leaving for work, finally working out the kinks in a lab protocol (VICTORY IS MINE), and perfectly poached eggs. Actually that last one isn’t quite true as the eggs for today’s recipe were not as runny as one would prefer, but heck they certainly looked good which is half the battle when it comes to poached eggs. And poached eggs should be on your menu today because today is National Eggs Benedict Day!
Eggs benedict is my go-to order when dining out for breakfast. It’s one of those things that I rarely cook at home and is a special treat to have delivered in front of me without any effort of my own to get it there. Yet somehow I have yet to explore Hang Over Easy, a campus breakfast/brunch restaurant that I could walk to from where I work. I blame it on discovering that their chorizo “dirty sanchez” eggs benedict is not longer on the menu after hearing tales of it (at least it is not listed on their online menu). So instead I decided to make it myself. While I am not certain what theirs entails, mine consists of the usual suspects such as a poached eggs and English muffin but has a chorizo sausage patty instead of Canadian bacon and the hollandaise has been kicked up a notch with some chipotle pepper. Breakfast for dinner anyone?
One year ago: Broccoli and Cauliflower Quiche with Hash Brown Crust
Two years ago: Hot Oat & Quinoa Cereal
Three years ago: Blueberry Oatmeal Bagels
MEXICAN EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Serves 2 (or 4 as a light breakfast)
1/4 cup plain Greek yogurt (I used 4% Chobani)
1 tsp fresh lemon juice
1 egg yolk
1/4 tsp Dijon mustard
1/8 tsp salt
1/8 tsp granulated sugar
1/4 tsp chipotle chili powder
1 Tbsp olive oil
1/2 lb. ground chorizo sausage, formed into 4 patties
1 tsp white vinegar
4 eggs, cracked and placed in individual ramekins
2 English muffins, halved and toasted
Avocado, sliced (optional)
Salsa, for topping (optional)
- Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6-8 minutes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add chorizo patties and cook until browned on each side, about 3 minutes. Remove and let drain on a paper towel-lined plate.
- While the chorizo cooks, fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
- To assemble, top each toasted English muffin half with a chorizo patty, egg, and hollandaise. Serve with avocado and salsa if desired.
Source: The Spiffy Cookie original, hollandaise adapted from my Breakfast Nachos with Greek Yogurt Hollandaise Sauce.
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