Chorizo Benedict Recipe

Parboil (optional)

Place diced potatoes in a pot, cover with cold salted water, bring to a boil, and simmer 5 minutes until just starting to soften. Drain and let steam dry for a few minutes. (This step shortens frying time; skip if pressed for time.)

Heat a large skillet over medium-high heat. Add olive oil. Add diced potatoes in a single layer and cook, without stirring, 4–5 minutes to brown one side. Stir and add sliced onion. Continue cooking, stirring occasionally, until potatoes are tender and golden, 8–10 more minutes total. Stir in smoked paprika, garlic powder, salt, and black pepper. Taste and adjust seasoning. If using, stir in chopped chives just before serving and keep warm.

Heat a separate medium skillet over medium heat. Add the raw chorizo (break into small pieces). Cook, stirring and pressing to brown and render fat, about 6–8 minutes, until cooked through and slightly crisp. Transfer to a paper towel-lined plate to drain excess fat and keep warm.

Split the English muffins and toast them in a dry skillet or under a broiler until golden. Brush each toasted half lightly with butter or oil and set aside, cut side up.

Halve the avocado, remove the pit, scoop the flesh into a bowl and mash lightly with a fork. Season with a pinch of salt and a squeeze of lemon if desired. Spread a generous tablespoon of mashed avocado on each toasted muffin half.

Set up a double boiler: simmer a pot of water and reduce heat so water is barely simmering. In a heatproof bowl (metal or glass) whisk the egg yolks with the hot water until slightly frothy.

Place the bowl over the barely simmering water (bowl bottom should not touch the water). Whisk constantly while slowly drizzling in melted warm butter until the sauce thickens and becomes glossy. If it thickens too quickly, remove from heat and whisk to cool slightly before continuing. Whisk in lemon juice, smoked paprika, salt, and a pinch of white pepper or cayenne to taste. Keep warm over very low heat or set aside in a warm spot; if it cools, rewarm gently while whisking.

Bring 1.5 L water with 2 tbsp white vinegar and 1/2 tsp salt to a gentle simmer (small bubbles, not rolling). Use a spoon to create a gentle whirlpool, then crack one egg into a small bowl and gently slip it into the center of the whirlpool. Poach eggs 3–3.5 minutes for runny yolks or 4–5 minutes for firmer yolks. Remove with a slotted spoon, drain on paper towel. Repeat with remaining eggs. Keep eggs warm in a bowl set over warm water if needed.

Place the toasted, avocado-spread muffin halves on plates. Divide the cooked chorizo evenly over the four muffin halves (about 1/2 the chorizo per English muffin half).

Top each with a poached egg. Spoon 2–3 tablespoons of warm paprika hollandaise over each egg, letting some drip down the sides. Sprinkle a little smoked paprika over the hollandaise and garnish with chopped cilantro or parsley if using.

Serve immediately with a generous portion of home fries on the side.