Jun 08 2026
Restaurants›Train Station Pub›Iberian Benny Recipe

Iberian Benny Recipe

Inspired by Train Station Pub
Time1h
Serves2

chorizo sausage patty, avocado mash, rosemary chimichurri, medium poached eggs, hollandaise, english muffin, tsp's signature maple bacon hashbrowns, carrot slaw

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Ingredients

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Chorizo Sausage Patty

Avocado Mash

Rosemary Chimichurri

Hollandaise Sauce

Carrot Slaw

Maple Bacon Hashbrowns

English Muffin

Poached Eggs

Method

Chorizo Sausage Patty

  1. 1

    Prepare Chorizo Patty

    In a bowl, mix chorizo, breadcrumbs, egg, garlic powder, paprika, salt, and pepper. Form into two patties and cook in a skillet over medium heat for 4-5 minutes on each side until cooked through.

Avocado Mash

  1. 2

    Make Avocado Mash

    In a bowl, mash ripe avocados with lime juice, salt, and pepper until smooth. Set aside.

Rosemary Chimichurri

  1. 3

    Prepare Chimichurri

    In a blender, combine parsley, rosemary, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and set aside.

Hollandaise Sauce

  1. 4

    Make Hollandaise Sauce

    In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until fully combined. Add salt and cayenne pepper, then keep warm.

Carrot Slaw

  1. 5

    Prepare Carrot Slaw

    Grate carrots and mix with apple cider vinegar, honey, salt, and pepper. Let it sit for 10 minutes before serving.

Maple Bacon Hashbrowns

  1. 6

    Cook Hashbrowns

    Grate potatoes and mix with cooked and crumbled bacon, maple syrup, salt, and pepper. Form into patties and cook in a skillet until crispy on both sides.

Poached Eggs

  1. 7

    Poach Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Cook for 3-4 minutes for medium poached eggs. Remove with a slotted spoon.

Assembly

  1. 8

    Assemble the Dish

    Toast English muffins and place one chorizo patty on each half. Top with avocado mash, poached egg, hollandaise sauce, and rosemary chimichurri. Serve with maple bacon hashbrowns and carrot slaw on the side.

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