Have you watched Inception? Yeah, the one with Leonardo DiCaprio.
This Mexican Eggs Benedict is like that. Layers upon layers of dreamy goodness that will leave you thinking about life…or at the very least about how you like your Eggs Benedict. This beauty is a culmination of the last three recipes I made. All the Eggs Benedict recipes I have posted up until this point had meaning behind it. This one…was just me using up the leftovers from this, this and this. Talk about humble beginnings huh?
Lately, I have found myself cooking exclusively from my journal. When ideas come to me, I write it down. I draw it out. I think…”would my readers eat this?” If so then I do what I need to do to make it happen. Try it, tweak it and photograph it. These Mexican Eggs Benedict just happened.
Crazy thing is, this dish came to me this morning…prior to my morning coffee. All I wanted was scrambled eggs with chorizo on top. Which can only mean one thing…my mind didn’t come up with this. I am convinced that a Mexican food God graced me with his presence and ever so gently told me to make a Mexican inspired Eggs Benedict to honor his name. Yeah, you read that right! Yeah, I decided to keep that sentence in this post!…And yeah, I am writing this in a very sleep deprived state.
…I’m off to bed now.
Hey! I’m back and have decided to keep what you saw above…because…why not?
So about these Mexican Eggs Benedicts. We have a crisp English muffin base, creamy avocado slices, topped with some sweet, savory and spicy chorizo which provides a delicious foundation for the poached egg and velvety cilantro lime hollandaise. Oh, and let’s not forget about…
…that yolk. I am not sure why the yolk is so appealing but it seems as though you guys love it, so here it is…
To those of you that think I am creatively talented or a complete disgrace to authentic cuisine, I am here to tell you that I don’t choose to cook this way. It is just how my mind works but I assure you…I will not post anything that I would not gladly devour. In this instance, I highly suggest you join me by stepping out of your comfort zone and bringing this recipe into your life.
- 2 whole English Muffins
- 16 oz Mexican Chorizo
- 1/2 Red Onion
- 1 oz Unsalted Butter
- 1 Avocado Sliced
- 1 tbsp Olive Oil
- Water Enough to cover the eggs, 3-5 inches
- White Wine Vinegar See notes
- 4 large Eggs
- 2 large Egg Yolk
- 4 oz Unsalted Butter
- 3 tbsp Cilantro Chopped, plus more for garnish
- 1 tbsp Fresh Lime Juice From 1/2 a lime
- 1/4 tsp Cayenne Pepper Plus more for garnish
- Kosher Salt To taste
- Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
- When the whites are set. Remove the eggs from the water and set aside.
- Melt the butter. I used a microwave (intervals of 20 seconds). You can also use a pan/pot set over low heat (just make sure the butter doesn't brown).
- In a blender, blend the egg yolks and lime juice until you get a frothy mixture.
- While blending, slowly drizzle in the melted butter. When the sauce thickens, add in the cilantro, cayenne pepper and salt. Blend until fully incorporated. Set aside for later.
- In a pan over medium heat, add in the olive oil. Then throw in the red onion slices and saute for 30 seconds. Then throw in the chorizo.
- Cook the chorizo until it has fully browned (3-5 minutes).
- Remove the chorizo and red onions. Add in 1 oz of unsalted butter and toast your English muffins for 3 minutes (until crispy).
- Layering: English muffin on the bottom, avocado slices then topped with chorizo mixture, poached egg and finish with cilantro lime hollandaise.
You will want to use 1 tbsp of vinegar for every quart of water.
This is how I poached my eggs, a way to do it without vinegar.
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