Southwest Eggs Benedict Recipe
Grilled English muffin topped with fresh guacamole, plant-based chorizo, two basted eggs, poblano hollandaise, and jalapeño corn salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
English Muffin Base
Guacamole
Plant-Based Chorizo
Basted Eggs
Poblano Hollandaise
Jalapeño Corn Salsa
Method
Prepare English Muffin Base
- 1
Make Guacamole
- 2
Mash Avocados
In a bowl, mash the ripe avocados with a fork. Mix in lime juice and salt to taste. Stir in diced tomatoes and chopped cilantro until well combined. Set aside.
Cook Plant-Based Chorizo
- 3
Sauté Chorizo
In a skillet over medium heat, add the plant-based chorizo. Cook for about 5-7 minutes, stirring frequently, until heated through and slightly crispy. Remove from heat and set aside.
Baste Eggs
- 4
Poach the Eggs
In a saucepan, bring the water and vinegar to a gentle simmer. Crack the eggs into small bowls. Create a gentle whirlpool in the water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Prepare Poblano Hollandaise
- 5
Make the Hollandaise
Melt the vegan butter in a small saucepan over low heat. In a bowl, whisk together the egg yolks, roasted poblano, lemon juice, and salt. Gradually whisk in the melted butter until the sauce is thick and creamy. If it’s too thick, add a little warm water to reach the desired consistency.
Make Jalapeño Corn Salsa
- 6
Assemble Southwest Eggs Benedict
- 7
