If classic Eggs Benedict had a bold, modern makeover, this would be it. Spicy Chorizo & Avocado Benedict combines smoky, crispy chorizo, creamy ripe avocado, perfectly poached eggs, and silky homemade hollandaise—all stacked on toasted English muffins for the ultimate brunch experience.

This recipe is ideal for weekend brunch, special occasions, or anytime you want something indulgent yet balanced. The spicy chorizo brings heat, the avocado cools it down, and the hollandaise ties everything together with rich, buttery smoothness.

Whether you’re cooking for guests or treating yourself, this dish delivers restaurant-quality flavor right at home.

Why You’ll Love This Recipe

🌶 Bold & Spicy – Chorizo adds smoky heat and depth
🥑 Creamy & Fresh – Avocado balances the spice
🍳 Perfectly Poached Eggs – Runny yolks = brunch magic
🧈 Homemade Hollandaise – Rich, lemony, luxurious
⏱ Ready in under 40 minutes

Ingredients

For the Benedict Base

4 English muffins, split and toasted
8 oz spicy chorizo, casings removed
2 ripe avocados, sliced
8 large eggs
1 tbsp white vinegar (for poaching water)
Fresh cilantro or parsley (for garnish)

For the Hollandaise Sauce

3 large egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted and hot
Pinch of cayenne pepper
Salt to taste

Instructions

Cook the Chorizo
Heat a skillet over medium heat. Add chorizo and cook, breaking it up, until browned and crispy (6–8 minutes). Drain excess fat and set aside.
Prepare Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice. Place over simmering water (double boiler). Whisk constantly until thickened. Slowly drizzle in hot melted butter while whisking. Season with salt and cayenne. Keep warm.
Poach the Eggs
Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl and slide into water. Poach 3–4 minutes until whites are set and yolks runny. Remove with slotted spoon.
Toast the Muffins
Lightly toast English muffins until golden.
Assemble
Place toasted muffins on plates. Add avocado slices, crispy chorizo, poached eggs, and drizzle generously with hollandaise.
Garnish & Serve
Sprinkle with herbs and extra paprika or chili flakes if desired.

Tips for Perfect Benedict

Use very fresh eggs for best poaching results
Keep hollandaise warm but not hot to avoid curdling
Use ripe but firm avocados for clean slices
Toast muffins just before assembling for best texture

Variations

Low-Carb: Skip the muffin, use grilled zucchini rounds
Extra Spicy: Add chipotle powder to hollandaise
Vegetarian: Swap chorizo for sautéed mushrooms + smoked paprika

Serving Suggestions

Serve with:

Roasted breakfast potatoes
Fresh citrus salad
Iced coffee or spicy Bloody Mary

Fun Food Fact

Chorizo originates from Spain and Mexico, but the Mexican version is fresh and spicy—perfect for breakfast dishes like this bold Benedict.