Chorizo Avocado Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Cheddar Biscuits

   Preheat your oven to 200°C (400°F). In a bowl, mix the flour, baking powder, and salt. Cut in the butter until it resembles coarse crumbs. Stir in the cheddar cheese. Add milk gradually until a dough forms. Roll out and cut into rounds, then bake for 15-20 minutes until golden.

2. 2

   Cook the Chorizo

   In a skillet over medium heat, cook the chorizo until browned and cooked through. Remove from heat and set aside.

3. 3

   Make the Guacamole

   In a bowl, mash the avocados and mix in lime juice, salt to taste. Set aside.

4. 4

   Prepare the Pico de Gallo

   Dice the tomatoes, onion, and cilantro. Mix together and add salt and mayo to taste. Set aside.

5. 5

   Make the Hollandaise Sauce

   In a double boiler, whisk together egg yolks and a little water until thickened. Slowly add melted butter while whisking until smooth. Season with salt to taste.

6. 6

   Poach the Eggs

   In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a cup, then gently slide into the water. Cook for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

7. 7

   Prepare the Potato Wedges

   Toss potato wedges with olive oil, salt, and any preferred spices. Roast in the oven at 200°C (400°F) for 25-30 minutes until crispy.

8. 8

   Assemble the Benedict

   On each biscuit, layer the chorizo, guacamole, poached egg, and drizzle with hollandaise sauce. Serve with pico de gallo on the side and crispy potato wedges.