Chorizo Et Avocat Recipe

Cook the Chorizo

In a skillet over medium heat, cook the chorizo until browned and cooked through. Remove from heat and set aside.

Prepare the Potatoes

Dice the potatoes into small cubes and boil them in salted water until tender. Drain and season with salt and pepper.

Make the Hollandaise Sauce

In a bowl over a pot of simmering water, whisk the egg yolks with lemon juice until thick. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and cayenne pepper.

Prepare the Eggs

In a pot of simmering water, poach the eggs one at a time until the whites are set but the yolks remain runny. Remove with a slotted spoon.

Slice the Avocado

Cut the avocado in half, remove the pit, and slice it into thin pieces.

Toast the Muffins

Toast the English muffins until golden brown.

Assemble the Dish

On each toasted muffin half, place a layer of cooked chorizo, followed by a few slices of avocado. Top each with a poached egg and drizzle the hollandaise sauce over the top.

Serve

Serve the chorizo et avocat with seasoned potatoes on the side and a portion of fresh fruit.