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Mexican Style Eggs Benedict

A spicy twist on eggs benedict made with chorizo, avocado, and chili hollandaise sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 English muffins split
  • 4 eggs
  • 0.5 cup chorizo cooked
  • 1 avocado sliced
  • 1 tbsp cilantro chopped
Spicy Hollandaise
  • 3 egg yolks
  • 0.5 cup butter melted
  • 1 tbsp lime juice
  • 1 tsp chili sauce
  • 0.25 tsp salt

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk
  • Skillet

Method
 

  1. Toast English muffins.
  2. Cook chorizo until browned.
  3. Poach eggs in simmering water.
  4. Whisk egg yolks with lime juice.
  5. Slowly whisk in melted butter.
  6. Add chili sauce and salt.
  7. Assemble muffins with chorizo, avocado, and poached eggs.
  8. Drizzle hollandaise and garnish with cilantro.

Notes

Serve immediately for best flavor.