Chorizo-Chipotle Benedict

 

 

 

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Ingredients

8 eggs, poached (See Tip below)
1 pound uncooked chorizo sausage, cut into 1/4-inch slices
4 BAYS English Muffins, any variety, split
2 tablespoons butter, softened
1 ripe avocado, mashed
Chopped cilantro
Blender Hollandaise Sauce:
1/2 cup unsalted butter, cut up
3 egg yolks
1 tablespoon fresh lime juice
1/4 teaspoon salt
Pinch dried chipotle powder or cayenne

Instructions

Cook chorizo in large skillet over medium heat about 5 to 6 minutes or until cooked through, stirring occasionally. Drain grease if necessary; keep warm.

Blender Hollandaise Sauce:
Melt butter in small saucepan over medium-low heat until slightly bubbly. Note: microwaving the butter is not ideal, due to spattering and a less consistent final temperature.

Meanwhile, place egg yolks, lime juice, salt and chipotle powder in blender; blend 5 to 10 seconds or until smooth and creamy. With blender running, very slowly drizzle in hot butter through top opening of lid. Continue to blend about 30 seconds or until sauce is thickened and coats the back of a spoon.

To serve, toast and butter muffins. Place muffin halves on plates; top evenly with avocado, chorizo, poached eggs, Hollandaise Sauce, and cilantro.

HOW TO POACH EGGS
Bring 1-1/2 inches of water barely to a simmer (190°F) in a large non-stick skillet or wide pan. You can add a few teaspoons of white vinegar to the water to help coagulate the eggs. Break the eggs first into a custard cup or metal measuring cup. When the water is ready, start a very gentle swirling motion with a wooden spoon. Carefully lower the custard cup into the water so a little hot water runs in and then tip the egg out. Cook about 3-1/2 minutes to medium doneness. Using a slotted spoon, lift the egg out onto a paper towel-lined plate.

Make Ahead: Poached eggs can be cooked and held in cold water and refrigerated for about 6 hours. Simply dip carefully in almost simmering water for about 15 seconds to reheat.

EGG SAFETY NOTE
Use caution when consuming lightly cooked eggs due to the slight risk of salmonella or other foodborne illnesses, especially when cooking for the elderly, young children, pregnant women, or anyone with a compromised immune system. To reduce this risk, use only fresh, properly refrigerated, clean eggs with intact shells.

Serves:

4

Recipe Video:

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