Southwest Benedict Recipe

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the chorizo (casings removed) and cook, breaking up with a spatula, until fully cooked through and slightly crisp at the edges, about 6–8 minutes. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Transfer cooked chorizo to a plate lined with paper towel to drain.

While chorizo cooks, split and toast the English muffins until golden. Keep warm in a low oven (200°F / 90°C) if desired.

To assemble bases: Divide the toasted English muffins among 4 plates. Spoon a heaping 2–3 tablespoons of the cooked chorizo onto each muffin half to form the base layer.

In a medium bowl combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 1 tablespoon fresh lime juice, 1/2 tsp kosher salt and 1/8 tsp ground cumin. Stir gently to combine and taste; adjust salt or lime as needed. Let sit at room temperature for at least 10 minutes to meld flavors.

Spoon about 1 tablespoon pico onto the chorizo-topped muffin halves when ready to plate (reserve extra pico for passing).

Prepare tomatillo-cilantro puree

Bring 1 cup water to a simmer in a small saucepan. Add quartered tomatillos and simmer 3–4 minutes until slightly softened. Drain and transfer to a blender or food processor along with 1/2 cup cilantro leaves and 1/2 seeded jalapeño. Puree until smooth. Season puree with 1/4 tsp salt if desired.

Clarify butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until foaming. Skim foam and keep warm (do not brown).

Make the hollandaise

In a heatproof bowl (or top of a double boiler) whisk together 3 egg yolks and 1 tablespoon lime juice until slightly thickened. Place the bowl over (not touching) simmering water and whisk constantly until the mixture reaches a light, custard-like thickness and registers about 140–145°F (60–63°C). Remove from heat. Very slowly stream in the warm melted butter while whisking constantly until the sauce is emulsified and thickened. If the sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Stir in 1/2 of the tomatillo-cilantro puree and taste; add remaining puree to achieve a bright green color and tang you prefer. Season with 1/2 tsp salt and 1/8 tsp white pepper. Keep warm (over very low heat or in a thermos) until ready to plate.

Prepare basted eggs: In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium. Crack two eggs into the skillet (work in batches). Season whites lightly with a pinch of salt. Cook until whites are set, about 2–3 minutes, then reduce heat to low and spoon a tablespoon of water into the pan near the eggs and immediately cover to steam the tops (basting). Alternatively, add 1 tablespoon white vinegar to the pan and very gently spoon hot pan oil over the whites to set the top without flipping. Cook until yolks are still runny but whites fully set, about 1–2 additional minutes depending on preference. Repeat with remaining eggs.

To assemble each Southwest Benedict: On each chorizo- and pico-topped English muffin half, place one basted egg. Spoon 2–3 tablespoons of the warm verde hollandaise over each egg, letting some sauce run onto the plate.

Garnish each portion with a sprinkle of smoked paprika, a scattering of chopped cilantro, and about 1/2 tablespoon crumbled cotija (adjust to taste). Finish with freshly ground black pepper to taste.

Serve immediately so yolks remain runny. Pass extra pico and hollandaise on the side if desired.