FeedingTheFiya

Mexican Eggs Benedict

Servings	Prep Time
4Benedicts	10Minutes

Cook Time

50Minutes

Servings	Prep Time
4Benedicts	10Minutes

Cook Time

50Minutes

Ingredients

Benedict Base

Poached Egg

Cilantro Lime Hollandaise Sauce

Instructions

Poaching The Eggs

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.

Cilantro Lime Hollandaise Sauce

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.

Building The Base

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.

Recipe Notes

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.