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Mexican Eggs Benedict with Chorizo

A flavorful twist on classic Eggs Benedict featuring spicy chorizo, creamy chipotle hollandaise, and perfectly poached eggs, making it the ideal brunch dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs for poaching
  • 1/2 piece avocado, smashed for the base
  • 100 g spicy chorizo, cooked and crumbled for flavor and protein
  • 1 piece jalapeño, sliced for added spice
  • 1/2 cup chipotle hollandaise sauce to drizzle on top
  • Salt and pepper to taste for seasoning
  • Fresh cilantro for garnish for presentation

Method
 

Preparation
  1. Begin by poaching the eggs in simmering water until the whites are set, but the yolks remain runny.
  2. While the eggs are poaching, prepare the chipotle hollandaise sauce according to package instructions or by following your favorite homemade recipe.
  3. On a plate, layer the smashed avocado as the base, followed by the cooked chorizo and sliced jalapeños for an added kick.
Assembly
  1. Once the eggs are poached to your liking, place them delicately on top of the avocado and chorizo mixture.
  2. Drizzle the luscious chipotle hollandaise sauce over the eggs, letting it cascade down the sides.
  3. Season the entire dish with salt and pepper, then garnish with fresh cilantro to brighten the flavors.
  4. Serve immediately and enjoy your delicious creation!

Notes

For perfectly poached eggs, consider swirling the water before adding the eggs. Fresh, quality ingredients will make all the difference in flavor. Choose ripe avocados and good quality chorizo for the best results. For an extra kick, add more jalapeños or even some diced tomatoes to the dish.