When I first set out to make this breakfast, I was an eggs benedict novice. I had the idea of the recipe sketched out in my brain, but wasn’t sure how it would all work together. So let me tell you how it went… The chorizo was salty and spicy, the avocado mash was creamy and citrusy and then the hollandaise was rich and smoky. And the softly poached egg was rich and delicious. This Chorizo Benedict with Avocado Mash & Chipotle Hollandaise is pure heaven..

Chorizo Benedict: Let’s talk about the ingredients…

The Vessel:

I used a toasted whole wheat English muffin for my benedict. There are so many options available when selecting the vessel for your poached egg. Toast, a piece of ciabatta, a bagel, or no bread at all. This would still be fantastic even without the bread. Totally up to you.

Avocado Mash:

While I stated that the bread in this recipe is optional, I would not say the same for the avocado mash. The simple, citrusy avocado mash helps to cut through the salty, spicy chorizo. It adds a great depth of flavor and is an incredibly easy addition.

Chorizo:

For this recipe, I used a raw Mexican chorizo. There are two kinds of chorizo: Mexican and Spanish. The Mexican chorizo is crumbly in texture when it has been cooked and is perfect when piled on top of the English muffin and avocado mash. Chorizo can be more oily than regular sausage, so you may need to place the cooked chorizo on plate lined with paper towels to absorb the excess oil.

Chipotle Hollandaise:

I’m not really a hollandaise expert, so I made a simple blender hollandaise, substituting lime juice for the traditional lemon juice. I also added a teaspoon of the sauce from a can of chipotles in adobo to give it some color and heat. If you don’t have a can of chipotles in adobo, you could always just add some smoky chipotle powder to the hollandaise.

Side Note: They really need to make chipotles in adobo into a squeezable tube like they did with tomato paste so that you don’t waste an entire can when you just need one or two peppers. Usually, when I open a can of chipotle in adobo for a small amount, I pop the rest into a freezer bag and freeze the rest for another day.

With all of those fabulous ingredients, there really wasn’t a lot of possibilty of failure. In under 30 minutes, you can have a breakfast that is as good as/if not better than most breakfasts that you pay money for at a restaurant.

Enjoy!!

Chorizo Benedict with Avocado Mash & Chipotle Hollandaise

This Chorizo Benedict features spicy, crumbly sausage piled on a citrusy avocado mash on a toasted English muffin. Topped with a perfectly poached egg and a smoky chipotle hollandaise.

Prep Time 5

Cook Time 20

Total Time 25

Servings 2 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Avocado Mash

1 Avocado, mashed with a fork
1 Tbsp Fresh Lime Juice
1 Tsp Kosher Salt

For the Chipotle Hollandaise

1/2 Cup Unsalted Butter
3 Large Egg Yolks
2 Tbsp Fresh Lime Juice, divided
1/2 Tsp Kosher Salt
1/2 Tsp Black Pepper
1 Tsp Canned Chipotle in Abobo Sauce

Other Ingredients

2 Toasted English Muffins
5 Oz Mexican Chorizo (raw)
4 Large Eggs
1 Tbsp White Distilled Vinegar
Fresh Cilantro, for topping

Instructions

Start by cooking the chorizo. Brown the chorizo in a skillet, breaking it up as it cooks. Cook until no longer raw and the sausage is crumbly. Spoon into a bowl and set aside.
Now prepare the avocado mash. Mash up an avocado in a small bowl with a fork. Squeeze in the lime juice and add the salt. Mix up and taste for seasoning. Add more lime or salt if necessary and then set aside.
Next, prepare the hollandaise. Add the egg yolks, lime juice, salt and pepper to a blender. Pulse until the egg yolks are mixed and have lightened in color. In a skillet over low heat, melt the butter. Make sure the butter doesn’t brown.
When all of the butter has melted, turn the blender on low and slowly pour the butter into the yolk mixture. Mix until it fluffy and combined. Turn off the blender and then add the chipotle in adobo sauce, a little more lime juice (I added about another tablespoon) and salt and pepper, if necessary. Pulse until combined.
Pour the hollandaise into a double boiler on the stovetop or into a skillet over low until you are ready to use it.
To poach the eggs- fill a sauce pot with about 3 inches of water. Heat over medium heat until it starts to bubble. When at a light simmer, add the vinegar. Crack the eggs (individually) into a small cup. Get the cup as close to the simmering water as possible and gently pour the egg into the water. Swirl the water around the egg a little with a spoon so that the egg white wraps around the egg and then leave the egg alone to cook. Add as many eggs as possible without them touching (I cooked 2 at a time). Cook the eggs for about 2-3 minutes until white set and the yolks are still runny. Carefully remove to a bowl using a slotted spoon.
To assemble: lay toasted English muffins on a bowl or plate. Smear some of the avocado mash over the English muffins. Spoon some of the chorizo crumbles onto the mash. Spoon the chorizo into a nest-like shape and place a poached egg into the center. Spoon some of the chipotle hollandaise over the top of the poached egg. Top with chopped fresh cilantro and serve. Enjoy!