Jul 13 2026
Restaurants›Anna's House - Okemos›Southwest Eggs Benedict Recipe

Southwest Eggs Benedict Recipe

Inspired by Anna's House - Okemos
Time45m
Serves2

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. 1

    Grill the Muffins

    Preheat a grill or grill pan over medium heat. Slice the English muffins in half and brush both cut sides with olive oil. Grill each half for 3-4 minutes until golden and crispy.

Making Guacamole

  1. 2

    Prepare Guacamole

    In a bowl, mash the ripe avocados with a fork. Stir in lime juice, salt, diced tomatoes, and chopped cilantro until well combined. Set aside.

Cooking Plant-Based Chorizo

  1. 3

    Cook Chorizo

    In a skillet, heat olive oil over medium heat. Add the plant-based chorizo and cook for about 5-7 minutes, stirring occasionally, until browned and heated through. Set aside.

Basting Eggs

  1. 4

    Baste the Eggs

    In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on a paper towel.

Preparing Poblano Hollandaise

  1. 5

    Make Hollandaise Sauce

    Melt vegan butter in a saucepan over low heat. Blend melted butter, aquafaba, roasted poblano pepper (diced), lemon juice, and salt until smooth. Keep warm until serving.

Making Jalapeño Corn Salsa

  1. 6

    Mix Salsa Ingredients

    In a bowl, combine corn kernels, diced jalapeños, diced red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.

Assembling the Dish

  1. 7

    Assemble Southwest Eggs Benedict

    On each grilled muffin half, spread a generous layer of guacamole. Top with cooked plant-based chorizo, a basted egg, a drizzle of poblano hollandaise, and a spoonful of jalapeño corn salsa. Serve immediately.

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