Mexican Eggs Benedict Recipe
Two poached eggs on an English muffin with a chorizo patty, avocado & Hollandaise sauce.
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Ingredients
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For the Chorizo Patty
For the Hollandaise Sauce
For Assembly
For Poached Eggs
Method
For the Chorizo Patty
- 1
Prepare Chorizo Mixture
In a mixing bowl, combine the chorizo sausage, breadcrumbs, 1 egg, ground cumin, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 2
Form Patties
Divide the mixture into two equal portions and shape them into patties.
- 3
Cook Patties
Heat a skillet over medium heat and cook the chorizo patties for about 5-7 minutes on each side or until fully cooked and browned. Remove from heat and set aside.
For Hollandaise Sauce
- 4
Melt Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Set aside to cool slightly.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until light and frothy.
- 6
Create Sauce
Place the bowl over a pot of simmering water (double boiler) and whisk continuously while gradually adding the melted butter. Continue whisking until the sauce thickens and becomes creamy. Add cayenne pepper and mix well.
For Assembly
- 7
Toast English Muffins
Slice the English muffins in half and toast them until golden brown.
- 8
Prepare Avocado
While the muffins are toasting, slice the avocado and set aside.
- 9
Poach Eggs
In a pot, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer. Crack the eggs into small cups and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 10
