Southwest Eggs Benedict Gfo V Recipe
GRILLED ENGLISH MUFFIN TOPPED WITH FRESH GUACAMOLE, PLANT-BASED CHORIZO, TWO BASTED EGGS, POBLANO HOLLANDAISE, AND JALAPEÑO CORN SALSA.
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Ingredients
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English Muffin Base
Guacamole
Plant-Based Chorizo
Basted Eggs
Poblano Hollandaise
Jalapeño Corn Salsa
Method
Preparing the English Muffin
- 1
Making the Guacamole
- 2
Prepare the Guacamole
In a bowl, mash the ripe avocados with a fork. Add lime juice, garlic powder, and salt. Mix until combined. Fold in diced tomatoes and chopped cilantro. Adjust seasoning to taste and set aside.
Cooking the Plant-Based Chorizo
- 3
Cook the Chorizo
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the plant-based chorizo and cook until browned and heated through, about 5-7 minutes. Stir occasionally to break it up. Remove from heat and set aside.
Basting the Eggs
- 4
Baste the Eggs
In a saucepan, bring 1 cup of water to a simmer. Crack the eggs into a small bowl. Gently slide the eggs into the simmering water. Sprinkle with salt and cover the pan. Cook for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.
Making the Poblano Hollandaise
- 5
Prepare the Hollandaise
In a bowl, whisk together the vegan mayonnaise, lemon juice, chopped roasted poblano pepper, cayenne pepper, and salt until smooth and well combined. Adjust seasoning to taste and set aside.
Making the Jalapeño Corn Salsa
- 6
Mix the Salsa
In a mixing bowl, combine corn kernels, diced jalapeños, chopped onion, chopped cilantro, lime juice, and salt. Mix well and set aside for serving.
Assembling the Dish
- 7
Serve the Eggs Benedict
To assemble, place each grilled English muffin half on a plate. Spread a generous layer of guacamole on top, followed by a portion of the cooked plant-based chorizo. Gently place a basted egg on each muffin. Drizzle with poblano hollandaise and top with a spoonful of jalapeño corn salsa. Serve immediately and enjoy!
