South Of The Border Benny Recipe

Grill bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of the farm bread slices lightly with olive oil. Grill for 1–2 minutes per side until golden and char lines appear. Transfer to a plate and keep warm.

Prepare smashed avocado: In a small bowl, scoop the avocado and mash gently with a fork until slightly chunky. Stir in lime juice, 1/2 tsp kosher salt (from ingredients), and 1/2 tsp black pepper to taste. Adjust seasoning. Spread about half of the mashed avocado evenly on each grilled bread slice just before plating.

Cook chorizo and onion: Heat a 10-inch skillet over medium heat and add 1 tsp neutral oil. Add the diced onion and cook 2–3 minutes until translucent. Add the crumbled raw chorizo and cook, breaking up with a spoon, until fully cooked through and slightly crisp at the edges, about 6–8 minutes. Drain excess fat on a paper towel-lined plate if desired. Stir in chopped cilantro and keep warm.

Poach eggs: Bring a medium saucepan of water to a gentle simmer (small bubbles but not rapidly boiling). Add 1 tsp distilled white vinegar and a pinch of salt. Reduce heat so water is at a gentle simmer. Crack each egg into a small ramekin or cup. Create a gentle whirlpool with a spoon and slip one egg at a time into the center. Poach for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and briefly drain on paper towel. Keep warm in a bowl of very warm water if needed while finishing other components.

Clarify butter: In a small saucepan, melt the unsalted butter over low heat until fully melted. Keep warm but not hot.

Make a warm-water bath: Fill a medium saucepan with 1–2 inches of water and bring to a simmer. Place a metal or heatproof bowl over the pan (bowl should not touch the water).

Whisk yolks: In the heatproof bowl, combine 2 egg yolks and 1 tsp lemon juice. Whisk continuously until the mixture begins to thicken and becomes pale, about 1–2 minutes.

Emulsify butter: Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create an emulsion. If sauce becomes too thick, whisk in up to 1 tsp warm water to adjust consistency.

Season with chipotle: Whisk in 1 tsp adobo sauce and 1/2 tsp finely minced chipotle pepper. Taste and season with 1/4 tsp salt and more lemon if desired. Keep sauce warm (off direct heat) until plating. If sauce cools and thickens too much, warm briefly over the hot-water bath while whisking.

Cook potatoes or hash browns: Heat a skillet over medium-high heat and add 1 tbsp butter or oil. Add 1 cup breakfast potatoes or frozen hash browns and spread in an even layer. Cook without stirring for 3–4 minutes to get a crisp bottom, then flip or stir and continue to cook until golden and cooked through, about 8–10 minutes total. Season with salt and pepper. Keep warm until serving.

Build the benedict: Place the two grilled, avocado-smeared bread slices on a warmed plate. Divide the cooked chorizo evenly and mound it on top of each slice over the avocado.

Top with eggs and sauce: Gently place one poached egg on each chorizo-topped slice. Spoon 2–3 tablespoons of warm chipotle hollandaise over each egg, letting it drizzle down the sides.

Finish and serve: Garnish with jalapeño slices (arrange to taste), a sprinkle of chopped cilantro, and a light dusting of smoked paprika if using. Serve immediately with the choice of breakfast potatoes or hash browns on the side.