Southwestern Eggs Benedict In Chipotle Hollandaise Recipe
Two poached eggs, chorizo sausage, grilled onions & peppers, then topped with a Chipotle Hollandaise. Garnished with freshly made pico de gallo & green onions.
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Ingredients
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Eggs Benedict
Chipotle Hollandaise Sauce
Pico de Gallo
Method
Eggs Benedict
- 1
Prepare the Chorizo
In a skillet over medium heat, cook the chorizo sausage until browned and cooked through, about 5-7 minutes. Remove and set aside.
- 2
Grill the Vegetables
In the same skillet, add sliced onions and red bell pepper. Sauté until softened and slightly caramelized, about 4-5 minutes. Remove and set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside.
- 4
Toast the English Muffins
Halve the English muffins and toast them until golden brown.
- 5
Assemble the Benedict
On each toasted muffin half, layer chorizo, grilled onions and peppers, and top with a poached egg. Drizzle with Chipotle Hollandaise sauce and garnish with pico de gallo and chopped green onions.
Chipotle Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Set aside to cool slightly.
- 7
- 8
- 9
Add Flavorings
Stir in chipotle peppers, salt, and black pepper. Adjust seasoning to taste.