Jul 14 2026
Restaurants›Prelude Breakfast Bar›Roja Recipe

Roja Recipe

Inspired by Prelude Breakfast Bar
Time30m
Serves2

English muffin topped with chicken chorizo, onions, bell peppers, chipotle hollandaise and 2 poached eggs. Add avocado for $2. Comes with a side salad.

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Ingredients

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Main Ingredients

Chipotle Hollandaise

Side Salad

Method

Main Preparation

  1. 1

    Prepare the Chicken Chorizo

    In a skillet over medium heat, cook the chicken chorizo until browned and heated through, about 5-7 minutes. Remove from heat and set aside.

  2. 2

    Sauté the Vegetables

    In the same skillet, add a bit of olive oil if needed. Sauté the chopped onion and bell pepper until softened, about 4-5 minutes. Combine with the cooked chorizo.

  3. 3

    Toast the English Muffins

    While the vegetables are cooking, split the English muffins and toast them until golden brown.

  4. 4

    Poach the Eggs

    In a pot of simmering water, gently add the eggs one at a time. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

Chipotle Hollandaise

  1. 5

    Make the Hollandaise Sauce

    In a bowl, whisk the egg yolks until pale. Melt the butter and slowly drizzle it into the egg yolks while whisking continuously until thickened. Stir in lemon juice, chipotle in adobo, and salt to taste.

Salad Preparation

  1. 6

    Prepare the Salad

    In a bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper to taste. Toss gently.

Assembly

  1. 7

    Assemble the Dish

    On each toasted English muffin half, layer the chicken chorizo and vegetable mixture. Top with a poached egg and drizzle with chipotle hollandaise sauce. Optionally, add sliced avocado on top.

  2. 8

    Serve

    Serve the Roja with a side of prepared salad.

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