Chorizo Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Home Fries

   Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the potatoes, season with salt and pepper, and cook until golden and crispy, about 15-20 minutes, stirring occasionally.

2. 2

   Cook the Chorizo

   In a separate skillet, cook the chorizo over medium heat until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.

3. 3

   Make the Hollandaise Sauce

   Roast the jalapeño peppers over an open flame or in the oven until charred. Remove the skin, seeds, and stems. Blend the roasted jalapeños with egg yolks, lemon juice, and a pinch of salt until smooth. Slowly add melted butter while blending to create a thick sauce.

4. 4

   Poach the Eggs

   Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

5. 5

   Assemble the Benedict

   Toast the English muffins and place them on plates. Top each half with chorizo, a poached egg, and drizzle with jalapeño hollandaise. Garnish with pickled onions and fresh cilantro.