Mexican Eggs Benedict

 

Ingredients: 

Eggs Benedict Base

• 2 whole English muffins
• 16 oz Mexican chorizo
• 1/2 red onion
• 1 oz unsalted butter
• 1 avocado, sliced
• 1 tbsp olive oil

Poached Eggs

• Water (enough to cover the eggs, 3-5 inches)
• White wine vinegar (see notes)
• 4 large eggs

Cilantro Lime Hollandaise Sauce

• 2 large egg yolks
• 4 oz unsalted butter
• 3 tbsp chopped cilantro, plus more for garnish
• 1 tbsp fresh lime juice (from 1/2 a lime)
• 1/4 tsp cayenne pepper, plus more for garnish
• Kosher salt, to taste

Instructions:

1. Poaching the Eggs:

   • Bring 3 inches of water to a gentle simmer. Add white wine vinegar (see notes). Carefully drop in the eggs one at a time and simmer for 3-4 minutes until the whites are set. Refer to notes for additional details. Once done, remove the eggs from the water and set aside.

2. Cilantro Lime Hollandaise Sauce:

   • Melt the butter using a microwave or a pan over low heat, ensuring it doesn't brown.
   • In a blender, combine the egg yolks and lime juice until frothy. Slowly drizzle in the melted butter while blending until the sauce thickens. Add cilantro, cayenne pepper, and salt. Blend until fully incorporated. Set aside.

3. Building the Base:

   • In a pan over medium heat, add olive oil. Sauté red onion slices for 30 seconds, then add chorizo. Cook until fully browned (3-5 minutes).
   • Remove chorizo and onions. Toast English muffins in the pan with 1 oz of unsalted butter for 3 minutes or until crispy.
   • Assembly: Place an English muffin on the bottom, layer with avocado slices, chorizo mixture, poached egg, and top with cilantro lime hollandaise.

Recipe Notes:

• Use 1 tbsp of vinegar for every quart of water when poaching eggs.
• Alternatively, you can poach eggs without vinegar.