Chorizo Benedict Recipe
Spicy chorizo, tomato, avocado, cotija, & creole aioli.
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Ingredients
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Main Ingredients
Creole Aioli
For Serving
Method
Cooking Chorizo
- 1
Cook the Chorizo
In a skillet over medium heat, add the chorizo sausage. Cook, breaking it up with a spatula, until fully browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
Preparing Creole Aioli
- 2
Make the Aioli
In a bowl, combine the mayonnaise, creole mustard, minced garlic, lemon juice, and hot sauce. Mix well until smooth. Add salt to taste and set aside.
Poaching Eggs
- 3
Poach the Eggs
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and set on a paper towel to drain.
Assembling the Benedict
- 4
Assemble the Chorizo Benedict
Toast the English muffins until golden brown. On each half, layer the cooked chorizo, sliced tomato, and avocado. Top each with a poached egg and drizzle with the creole aioli. Sprinkle with crumbled cotija cheese and garnish with fresh cilantro.