Chorizo Benedict Recipe

Toast muffins and prepare chorizo

Split the English muffins and toast them until golden; keep warm. Heat a large skillet over medium heat and add 1 tbs butter. Crumble the chorizo into the skillet and cook, stirring occasionally, until fully cooked through and slightly crisp at the edges, about 6–8 minutes. Transfer cooked chorizo to a plate lined with paper towels to drain excess fat. Wipe skillet lightly if there's a lot of oil, reserving 1 tsp of rendered chorizo fat in the pan for flavor if desired.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Stir in lime juice, 1 tbs melted butter, 0.5 tsp salt and 0.25 tsp black pepper. Keep slightly chunky. Taste and adjust salt/pepper as needed. Set aside covered to prevent browning.

Set up a double boiler

Bring a small saucepan with an inch or two of water to a gentle simmer over medium-low heat. Use a heatproof bowl (metal or glass) that fits over the saucepan without touching the water. Reduce heat to maintain a gentle simmer; the bowl should get gentle indirect heat only.

Whisk yolks

In the bowl, whisk together the 3 egg yolks, 1 tbs lemon juice, and 1 tsp hot water until slightly thickened and pale, about 1–2 minutes. Place the bowl over the simmering water and whisk constantly. Do not let the mixture get too hot — you want it warm, not scrambling.

Emulsify with butter

Slowly drizzle the hot melted butter into the yolks while whisking continuously to create an emulsion. Start drop by drop until the sauce begins to thicken, then you can add the butter in a thin steady stream. Continue whisking until all butter is incorporated and the hollandaise is thick and glossy, about 3–4 minutes. If the sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Remove from heat and season with 0.25 tsp salt and 0.125 tsp cayenne. Keep warm (cover loosely) until assembly.

If sauce separates

If the hollandaise begins to break (looks oily or separated), whisk one warm egg yolk in a clean bowl and then slowly whisk the broken sauce into that yolk to re-emulsify.

Prepare poaching water

Fill a wide saucepan or shallow pot with 2 liters of water, add 2 tsp white vinegar and 0.25 tsp salt, and bring to a gentle simmer. Use a spoon to create a gentle whirlpool before adding each egg (optional; helps the white wrap the yolk).

Poach eggs

Crack each egg into a small ramekin or cup. Gently slide each egg into the simmering water one at a time. Poach for 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and blot briefly on paper towel to remove excess water. Keep eggs warm on a plate in a low oven (about 90°C / 200°F) if not assembling immediately.

Assemble Benedicts

Place the toasted English muffin halves on plates (four halves total). Spoon a generous layer of mashed avocado onto each muffin half. Divide the cooked chorizo evenly over the avocado (about 50 g chorizo per half).

Top with poached eggs and hollandaise

Carefully place one poached egg on top of each chorizo-topped muffin half. Spoon warm hollandaise sauce over each egg (about 2–3 tbs per muffin half), letting it cascade over the egg and chorizo.

Garnish and serve

Sprinkle microgreens or chopped chives over the top and dust lightly with smoked paprika if using. Serve immediately while the hollandaise and eggs are warm.