Easy Chorizo Eggs Benedict
Love Eggs Benedict? Then you’ve gotta try this Mexican twist. Its layered English-muffin-up - with creamy avocado mash, Mexican chorizo, poached egg and a creamy Hollandaise sauce starring the unmistakable heat of Cholula® Original Hot Sauce … and of course a little extra hot sauce on top!
Love Eggs Benedict? Then you’ve gotta try this Mexican twist. Its layered English-muffin-up - with creamy avocado mash, Mexican chorizo, poached egg and a creamy Hollandaise sauce starring the unmistakable heat of Cholula® Original Hot Sauce … and of course a little extra hot sauce on top!
Instructions
Instructions
- Heat large skillet on medium-low heat. Add chorizo and pepper. Cook, crumbling chorizo into large chunks, until browned and peppers are tender. Set aside; keep warm.
- Meanwhile, bring large pot of water to boil. Reduce to gentle simmer. Swirl water; gently add one egg at a time, poaching until desired doneness. Carefully remove eggs using a slotted spoon. Drain on paper towels. Reserve poaching water.
- For the Hollandaise Sauce, heat butter in small saucepan on medium heat until melted and frothy (temperature should reach about 82°C). Place egg yolks, lime juice and salt in blender container; cover. Blend on medium speed 30 - 45 seconds or until light and frothy. With machine running on low speed, gradually add hot butter and Original Hot Sauce. Blend about 1 minute or until thickened and smooth. With machine still running, slowly add reserved hot poaching water, 1 tablespoon at a time, until desired consistency is reached. (Sauce should be pourable consistency, but still thick enough to coat the back of a spoon.)
- To serve, spread mashed avocado over cut sides of English muffins. Top with chorizo mixture and poached eggs. Drizzle generously with Hollandaise Sauce. Top with additional Original Hot Sauce, if desired. Sprinkle with chopped coriander to serve.
