Eggs Benedict Recipe

Heat a large skillet over medium heat and add 1 tbs olive oil. Add crumbled housemade chorizo and cook, breaking up with a spoon, until browned and most fat has rendered, about 5–6 minutes.

Push the chorizo to one side, add the diced onion and grated carrot to the pan. Sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to caramelize. Deglaze the pan with the white wine, scraping any brown bits, and let it reduce 1–2 minutes (skip wine if not using).

Add crushed tomatoes, smoked paprika, oregano, red pepper flakes, salt and pepper. Stir to combine and add 1/4 cup water or stock to loosen the sauce.

Reduce heat to low and simmer gently, partially covered, 12–15 minutes until thickened and flavors meld. Taste and adjust seasoning. Keep warm on lowest heat while you make eggs and hollandaise.

Set up a double boiler: bring a small saucepan of simmering water to low simmer. In a heatproof bowl (glass or stainless) whisk together 3 egg yolks and 1 tbs lemon juice until slightly thickened.

Place the bowl over (not touching) the simmering water and continue whisking constantly. Slowly drizzle in the warm melted butter in a thin stream while whisking, until the sauce thickens and emulsifies, about 3–5 minutes. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Remove from heat. Season with 1/4 tsp salt and 1/8 tsp cayenne (or a few dashes hot sauce). Keep warm by covering and placing the bowl in a warm spot; if needed, rewarm gently over the double boiler briefly while whisking before serving.

Fill a wide, shallow saucepan with about 3–4 inches of water. Bring to a gentle simmer and add 1 tsp white vinegar and 1/2 tsp salt.

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide one egg at a time into the center. Poach eggs until whites are set but yolks remain soft, about 3–3.5 minutes for runny yolks. Remove with a slotted spoon and drain briefly on paper towels. Repeat for remaining eggs.

While eggs are poaching, split and toast the English muffins. Lightly butter each half and toast in a skillet or toaster until golden.

To assemble: place toasted muffin halves on plates. Spoon a generous 2–3 tbs of warm chorizo bolognese onto each muffin half (reserve a little sauce for garnish). Place a poached egg on top of the chorizo.

Ladle 1–2 tbs hollandaise over each egg. Scatter about 2 tbs grated manchego over the hollandaise (cheese will warm and soften), and finish with chopped parsley or chives and an optional pinch of smoked paprika or cracked black pepper.

Serve immediately, passing any remaining chorizo bolognese on the side.