Spicy Chorizo & Avocado Benedict
A bold brunch twist on classic eggs benedict with spicy chorizo, creamy avocado, poached eggs, and homemade hollandaise.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Benedict Base
- 4 English muffins split and toasted
- 8 oz spicy chorizo casings removed
- 2 avocados sliced
- 8 eggs large
Hollandaise
- 3 egg yolks
- 1 tbsp lemon juice
- 0.5 cup unsalted butter melted
- 1 pinch cayenne pepper
Instructions
- Cook chorizo in skillet over medium heat until browned and crispy. Drain and set aside.
- Whisk egg yolks and lemon juice over simmering water until thickened.
- Slowly drizzle in melted butter while whisking until sauce is smooth.
- Poach eggs in simmering vinegar water for 3–4 minutes.
- Toast English muffins until golden.
- Assemble muffins with avocado, chorizo, eggs, and hollandaise.
Notes
Serve immediately for best texture and flavor.