Jul 14 2026
Restaurants›Cheff Che Cafe & Bar›Chorizo Benedict Recipe

Chorizo Benedict Recipe

Inspired by Cheff Che Cafe & Bar
Time30m
Serves2

Chorizo, caramelized onions, jalapeños, avocado on a toasted muffin.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chorizo and Toppings

Muffins

Other

Method

Preparation

  1. 1

    Prepare the Chorizo

    In a skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it up with a spatula until fully cooked and crispy. Remove from skillet and set aside.

  2. 2

    Caramelize the Onions

    In the same skillet, add olive oil if needed, and slice the onion thinly. Cook over medium heat for about 10 minutes, stirring occasionally until they are golden brown and caramelized. Set aside.

  3. 3

    Prepare the Jalapeño and Avocado

    Finely chop the jalapeño (remove seeds for less heat) and dice the avocado.

  4. 4

    Toast the Muffins

    Split the English muffins in half and toast them until golden brown.

Cooking the Eggs

  1. 5

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the egg into the water. Cook for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.

Assembly

  1. 6

    Assemble the Benedict

    On each toasted muffin half, layer the chorizo, followed by the caramelized onions, chopped jalapeños, and diced avocado. Top each with a poached egg.

  2. 7

    Season and Garnish

    Sprinkle with salt, black pepper, and fresh cilantro to taste. Serve immediately.

More from Cheff Che Cafe & Bar