South Of The Border Benedict Recipe

Roast jalapeños

Preheat oven broiler or a grill to high. Place whole jalapeños on a foil-lined sheet and broil or grill, turning occasionally, until blistered and charred on all sides (about 6–8 minutes). Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam; this loosens skins. Peel off skins if desired, remove stems, slice into thin rounds or leave whole depending on heat preference.

Cook chorizo

In a medium nonstick skillet over medium heat, add the fresh chorizo, breaking it up with a spatula. Cook until fully browned and cooked through, about 6–8 minutes, stirring occasionally. If the chorizo renders a lot of fat, spoon off and discard excess, leaving about 1 tablespoon in the pan for flavor.

Prepare avocado

Halve and pit the avocado. In a small bowl, mash the avocado lightly with a fork, add lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep covered until assembly to prevent browning.

Toast muffins

Split the English muffins and toast them either in a skillet with 2 tbs butter over medium heat until golden (about 2–3 minutes per side) or in a toaster. Keep warm in a low oven (200°F / 95°C) if needed.

Poach eggs

Bring a wide shallow saucepan with about 2 cups water to a gentle simmer (do not boil). Add 2 tbs white vinegar to the water. Using a spoon, stir the water to create a gentle whirlpool. Crack one egg into a small ramekin, then gently slide it into the center of the whirlpool. Poach for 3–3.5 minutes for a soft runny yolk or 4–4.5 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs (work in two batches if needed). Keep poached eggs warm in a bowl set over barely warm water while you finish hollandaise and assemble.

Make a stable hollandaise (double-boiler method)

Set a medium heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Whisk 3 egg yolks with 1 tablespoon lemon juice until slightly thickened and lightened in color. Place the bowl over the simmering water and whisk continuously. Very slowly drizzle in the 6 tbs of hot melted butter in a thin steady stream while whisking, until the sauce emulsifies and thickens (3–5 minutes). Remove from heat. If the sauce becomes too thick, whisk in up to 1 tsp hot water to loosen. Season with 1/4 tsp salt and 1/4 tsp smoked paprika, taste and adjust lemon, salt or paprika. Keep warm (set bowl in warm water) until ready to serve. If hollandaise begins to separate, whisk vigorously off heat or add a teaspoon of warm water to bring it back together.

Assemble benedicts

Place two toasted English muffin halves (per plate) on a plate. Spread about half of the mashed avocado evenly over each muffin half. Top each with about 2 oz (1/4 of the cooked chorizo) of warm chorizo, followed by a poached egg.

Finish with hollandaise and jalapeños

Spoon 2–3 tablespoons of warm hollandaise over each poached egg. Arrange roasted jalapeño slices over or beside the eggs to taste (use fewer if you prefer milder heat).

Garnish

Sprinkle each plate with chopped cilantro, a light dusting of cotija or queso fresco if using, and a crack of black pepper. Serve immediately.