Chipotle Benedict Recipe

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Remove and drain on paper towels if very greasy, leaving about 1 teaspoon of rendered fat in the pan.

In the same skillet, add diced onion and sauté until translucent, about 3–4 minutes. Add cooked chicken and warm through, about 2–3 minutes. Return cooked chorizo to the pan and stir to combine.

Remove pan from heat, fold in diced tomatoes, diced avocado, chopped cilantro, lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat or cover and set aside while you prepare eggs and sauce.

Setup

Prepare a double boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl over it (bowl bottom should not touch the water). Keep the simmer very low to prevent scrambling the eggs.

Whisk 3 egg yolks with 1 teaspoon lime juice in the bowl until slightly thickened.

Slowly drizzle the warm melted butter into the yolks while whisking constantly to emulsify. Add the minced chipotle pepper and 1 teaspoon adobo sauce, and continue whisking until sauce is smooth and thickened, about 3–5 minutes. If the sauce becomes too thick, whisk in up to 1 teaspoon hot water to loosen.

Season with 1/4 teaspoon salt and taste; adjust with extra adobo or lime juice if you want more heat or tang. Keep warm over very low heat (off the direct simmer) until ready to use. If sauce cools and thickens too much, whisk in a teaspoon of warm butter or water to bring back to serving consistency.

Bring a wide shallow saucepan of water to a gentle simmer and add 1 teaspoon white vinegar. Reduce heat so water is just below a simmer (small bubbles). Crack each egg into a small cup or ramekin.

Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3½ minutes for a runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon and briefly drain on a paper towel. Repeat with remaining eggs.

While eggs are poaching, split and lightly butter your English muffins or toast. Place each muffin half on a warmed plate.

Divide the warm chicken-chorizo & veg mix evenly over the muffin halves. Sprinkle 1/8 cup shredded cheese over the mixture on each half (total 1/2 cup divided).

Top each prepared muffin half with a poached egg. Spoon generous amounts of warm chipotle hollandaise over each egg so it runs down onto the filling.

Garnish with extra cilantro leaves and a light dusting of smoked paprika or ground chipotle if using. Serve immediately with your choice of side.

For Diced Breakfast Potatoes

If using potatoes: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 2 cups par-cooked diced potatoes and spread in an even layer. Let cook without stirring for 3–4 minutes to crisp, then toss and continue cooking until golden and crisp, about 6–8 minutes total. Season with 1/4 tsp salt and a pinch of black pepper. Keep warm and serve alongside benedicts.

For Mixed Seasonal Fruit

If using fruit: place 2 cups mixed diced seasonal fruit (berries, melon, pineapple, etc.) in a bowl. Toss with 1 teaspoon lime or lemon juice and a pinch (1/4 tsp) salt to brighten flavors. Serve chilled or at room temperature alongside benedicts.