Chorizo Eggs Benedict Recipe

Cook chorizo

Heat a medium nonstick or cast-iron skillet over medium heat. Remove chorizo from casing (if in links) and crumble into the skillet. Cook, breaking up with a spoon, until fully cooked and slightly crisp at the edges, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel to drain; reserve 1 tablespoon of the rendered fat in the skillet for toasting muffins.

Toast muffins

Split the English muffins and brush the cut sides with the reserved 1 tablespoon of chorizo fat or with butter. Place cut side down in the hot skillet over medium heat and toast until golden and crisp, about 2–3 minutes. Keep warm in a low oven (about 200°F / 95°C) while you poach the eggs and make hollandaise.

Bring 1 liter of water plus 1 tsp white vinegar to a gentle simmer in a wide, shallow saucepan for poaching (small bubbles on the bottom, not rolling boil).

Prepare eggs

Crack each egg into an individual small bowl or cup. This makes transferring to the poaching water gentle and prevents broken yolks.

Poach eggs

Add 1 tsp kosher salt to the simmering poaching water. Swirl the water gently to create a slight vortex, then carefully slide 2 eggs (one from each cup) into the center. Poach for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, gently blot on paper towel, and transfer to a warm plate. Repeat with remaining 2 eggs. Keep eggs warm on a plate in the low oven if needed.

Clarify and melt butter

In a small saucepan, melt 6 tablespoons (about 85 g) unsalted butter over low heat until fully liquid and hot but not browning. If you prefer clarified butter, skim foam and pour off clear butter, leaving milk solids behind; otherwise whole melted butter is acceptable. Keep warm.

Whisk yolks over double boiler

Set a medium heatproof bowl over (not touching) simmering water (double boiler). Add the 3 egg yolks and 1 tsp cold water to the bowl. Whisk constantly until the yolks lighten in color and become slightly thickened, about 2–3 minutes. Ensure the water is simmering gently and not boiling to avoid scrambling.

Emulsify with butter

Remove the bowl from the heat. Very slowly drizzle in the warm melted butter in a thin stream while whisking vigorously to emulsify. Start with a few drops, then a slow steady stream. Continue until all butter is incorporated and sauce is thick and glossy.

Season hollandaise

Whisk in 1 tablespoon fresh lemon juice, 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of cayenne if using. Taste and adjust seasoning or lemon as desired. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to adjust consistency. Keep the hollandaise warm over the warm (but off) double boiler or in a warm spot; do not reheat directly on high heat.

Assemble benedict

Place two toasted English muffin halves (four halves total) on plates. Divide the cooked chorizo evenly and mound on top of each muffin half (about 2 oz chorizo per half).

Top with eggs & sauce

Gently place one poached egg on top of each chorizo-topped muffin half. Spoon about 2 tablespoons of warm hollandaise over each poached egg, letting some run down the sides.

Garnish and serve

Sprinkle each portion with a pinch of finely sliced chives and optional microgreens or cilantro. Serve immediately with a grind of fresh black pepper.