Mex Benny Recipe

Prepare tomato and onion

Dice the roma tomato into approx. 1/4-inch pieces to make about 1 cup. Finely dice the yellow onion to yield 1/4 cup. Put tomato and onion into a small bowl.

Heat a medium skillet over medium heat and add 1 teaspoon vegetable oil. Add the pork chorizo to the hot skillet, break it up with a spatula, and cook until fully cooked and lightly browned, 6–8 minutes. Drain off excess fat if the chorizo is very greasy and return to low heat.

Cool the cooked chorizo for 2 minutes, then add about 3 tablespoons of the warm chorizo (reserve the rest for additional orders or to serve on the side) to the bowl with tomato and onion. Stir in chopped cilantro, lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as desired.

Split the English muffins and lightly butter each half with the unsalted butter.

Toast the buttered muffin halves in a skillet over medium heat or under a broiler until golden brown and crisp, about 2–3 minutes per side in skillet or 2–4 minutes under broiler. Keep warm in a low oven (200°F / 95°C) while poaching eggs.

Slice or mash the avocado: thinly slice or coarsely mash the 1/2 avocado with a fork and season very lightly with a pinch of salt. Distribute the avocado across the toasted muffin halves (about 1/4 avocado per full muffin).

Evenly spoon the warm chorizo-tomato mixture atop the avocado on each muffin half, dividing it between the two muffins.

Sprinkle about 2 tablespoons crumbled queso fresco over each assembled muffin (about 1/4 cup per muffin) so the cheese warms slightly from the chorizo and toasted muffin.

Fill a medium saucepan with 3 inches of water (about 4 cups). Add 1/2 teaspoon kosher salt and bring to a gentle simmer over medium heat — small bubbles should appear on the bottom and sides, not a rolling boil.

Reduce heat to maintain a gentle simmer. Stir the water to create a mild whirlpool (optional) and add 1 tablespoon distilled white vinegar; this helps the egg whites coagulate. Crack one egg into a small ramekin or cup.

Slip the egg gently from the ramekin into the center of the simmering water. Poach 2 eggs at a time if your pot allows, leaving space between them. Cook for 3 minutes for a runny yolk, 3.5–4 minutes for slightly set yolk.

Using a slotted spoon, remove each poached egg and immediately transfer to the cold water ice bath (prepared with 2 cups cold water and a few ice cubes) to stop cooking if not plating immediately. If serving right away, place the eggs on a paper towel briefly to remove excess water.

Repeat for remaining eggs. Reheat in hot water for 30 seconds if needed before plating.

Place two prepared muffin halves (with avocado, chorizo-tomato and queso fresco) on each plate.

Top each muffin half with one poached egg. If eggs were chilled, rewarm them in hot (not boiling) water for 20–30 seconds before placing.

Season each egg lightly with the remaining pinch of freshly ground black pepper and scatter extra cilantro leaves over the plates. If you like heat, add a few drops (about 1 teaspoon) of hot sauce across the eggs.

Serve immediately so yolks are runny and queso fresco is slightly warm.