Smashed Potato Eggs Benedict with Corn Hollandaise

Ingredients:

• 6 medium Yukon Gold potatoes (1.4 pounds/577 grams)
• 12 ounces Mexican chorizo (340 grams)
• 3 ears of corn
• 2 tablespoons olive oil
• 5½ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper
• 2 sticks unsalted butter (1 cup/16 tablespoons/224 grams)
• 2 tablespoons white distilled vinegar
• 6 eggs
• 1 pinch cayenne pepper
• Juice and zest of 1 lime
• 1-2 tablespoons hot water (as needed)
• 1 cup queso fresco (4 ounces/114 grams)
• 2 tablespoons minced cilantro
• 2 tablespoons chopped chives
• 1 avocado (optional, for garnish)

Instructions:

1. Cook Potatoes:

   • In a medium saucepan, bring water to a boil. Add potatoes and 1 tablespoon kosher salt. Boil for 25-30 minutes until tender.
   • Drain and rinse with cool water. Let cool slightly.

2. Prepare Other Ingredients:

   • While potatoes are cooking, brown chorizo in a skillet over medium heat for 5 minutes. Remove with a slotted spoon and drain on paper towels.
   • Roast corn on a high flame or under a broiler until charred. Let cool, then cut kernels off the cob.

3. Make Smashed Potatoes:

   • Preheat oven to 450°F (230°C). Cover a sheet pan with aluminum foil and coat with olive oil.
   • Place potatoes on the sheet pan. Smash each potato slightly with a measuring cup or similar object.
   • Brush potatoes with olive oil. Sprinkle with 2 teaspoons kosher salt and ½ teaspoon black pepper.
   • Bake for 15 minutes until golden and crispy.

4. Prepare Hollandaise Sauce:

   • Melt butter in the microwave to 145°F (63°C). Cool slightly.
   • In a blender, puree 2 cups of roasted corn. Add egg yolks and blend.
   • With the blender running, slowly add melted butter until thickened. Season with ½ teaspoon kosher salt, cayenne pepper, and lime juice. Thin with hot water if needed.

5. Poach Eggs:

   • Heat water in a medium saucepan just below simmering. Add vinegar.
   • Crack each egg into a ramekin. Gently slide into the water and poach for 3 minutes. The whites should be set, and yolks still soft.
   • Remove with a slotted spoon and drain on paper towels.

6. Assemble Eggs Benedict:

   • On each plate, place a smashed potato. Top with ¼ cup chorizo, avocado slices (if using), and a poached egg.
   • Spoon hollandaise sauce over the egg. Garnish with crumbled queso fresco, roasted corn kernels, lime zest, minced cilantro, and chopped chives.

Notes:

• Make-Ahead Tips: Potatoes can be boiled and refrigerated the day before. Reheat in the oven. Chorizo can be reheated briefly. Cut avocado fresh to prevent browning. Poach eggs on the day of serving.
• Hollandaise Reheating: Use a double boiler to gently warm the sauce. Avoid boiling.

Enjoy your delicious and innovative take on Eggs Benedict!