Spicy Chorizo Eggs Benedict Recipe
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Recipe Intro From alina_prokuda
Recipe Description
This recipe takes the traditional eggs benedict and elevates it with bold flavors and unique ingredients, including Chosen Foods 100% Pure Avocado Oil. Its neutral taste allows the vibrant combination of spicy chorizo, creamy avocado, and zesty salsa verde to shine, creating a deliciously balanced dish that elevates your brunch experience.
- Spicy Chorizo Eggs Benedict Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Spicy Chorizo Eggs Benedict Ingredients
Tomatillos: These green, tart fruits are a key ingredient in salsa verde, offering a unique flavor that balances well with the other ingredients. If you can’t find tomatillos, you can substitute with green tomatoes for a similar taste.
British-style crumpets: These soft, spongy bread rounds are perfect for soaking up all the delicious flavors of the dish. If crumpets are hard to find, English muffins can be used instead.
Chosen Foods 100% Pure Avocado Oil: With an impressive smoke point of 500°F, this oil is perfect for cooking the chorizo, ensuring optimal flavor without burning. Its neutral taste enhances the other ingredients, making it ideal for sautéing vegetables or drizzling over salads.
Chosen Foods 100% Pure Avocado Oil Spray: Convenient for greasing pans or lightly spraying vegetables for roasting, this spray ensures an even application of oil, enhancing your dishes without unnecessary additives.
Chorizo: Is a flavorful and spicy sausage that originates from Spain and Mexico, made from pork and seasoned with spices like paprika, garlic, and chili pepper. When selecting chorizo, be sure to get fresh chorizo which requires cooking. Feel free to use chicken or turkey chorizo for a leaner option, or even a plant-based chorizo for a vegetarian take on this classic dish.
Chipotle pepper paste: This ingredient adds a smoky heat to the hollandaise sauce, giving it depth and flavor. For those who prefer less heat, reduce the amount or substitute with a milder chili paste.
Test Kitchen Notes
Creamy hollandaise: For a creamier hollandaise, be sure to blend the egg yolks thoroughly before adding the melted butter. This will help achieve a silky texture.
Perfectly poached eggs: When poaching the eggs, the addition of vinegar helps the egg whites set quickly, resulting in a perfectly shaped poached egg.
Lighter hollandaise option: If you're looking for a lighter version, you can replace some of the butter in the hollandaise with additional avocado oil for a healthier twist.
Flavor boost for chorizo: To enhance the flavor of the chorizo, consider adding some diced onions or bell peppers to the skillet while cooking.
Customizable toppings: Feel free to customize the toppings! Sliced radishes or a sprinkle of feta cheese can add an extra layer of flavor.
FAQs
Can I make this dish ahead of time?
While it's best to serve the eggs benedict fresh, you can prepare the salsa verde and chipotle hollandaise in advance. Just store them in airtight containers in the fridge and reheat gently before serving.
How do I prevent my eggs from breaking while poaching?
To minimize breakage, make sure the water is simmering gently (not boiling) and create a whirlpool before adding the egg. This helps the egg whites wrap around the yolk for a neater poach.
Recipe Card
For the Salsa Verde
ingredients
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño, seeds removed for less heat
- 1 small white onion, peeled and quartered
- 2 garlic cloves, peeled
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- Kosher salt, to taste
- 1/4 teaspoon granulated sugar (optional)
For the Benedict
ingredients
- 4 British-style crumpets or English muffins (gluten-free if necessary), toasted
- 1 tablespoon Chosen Foods 100% Pure Avocado Oil
- Chosen Foods 100% Pure Avocado Spray
- 1 large ripe avocado, mashed
- 6 ounces chorizo, casings removed
- 4 large eggs
- 1 teaspoon white vinegar
- 1 jalapeño, sliced `
- 1 tablespoon fresh chopped cilantro, for topping
For the Chipotle Hollandaise
ingredients
- 2 large egg yolks
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1 tablespoon chipotle pepper paste
- 1/4 cup hot melted butter
To make the Salsa Verde
Method
Step 1
Place tomatillos and jalapeño on a baking sheet and broil for 5-7 minutes, turning occasionally, until charred. Allow to cool slightly.
Step 2
In a blender or food processor, combine roasted tomatillos, jalapeño, onion, garlic, cilantro leaves, and lime juice. Blend until smooth. Season with salt and sugar (if needed) and set aside.
To make the Chipotle Hollandaise
Step 1
In a tall container, combine egg yolks, salt, lime juice, and chipotle paste. Blend with an immersion blender for 30 seconds.
Step 2
Slowly drizzle in hot melted butter while blending until thick and emulsified. Set aside.
Cook the Chorizo
Step 1
In a medium skillet, heat avocado oil over medium heat. Add the chorizo and cook, breaking it up with a fork until crumbly, about 7-10 minutes. Set aside.
To Poach the Eggs
Step 1
In a medium pot, bring 3 inches of water and vinegar to a boil, then reduce heat to medium-low.
Step 2
Stir the water to create a whirlpool, crack 1 egg into the center, and cook for 4 minutes. Remove with a slotted spoon and repeat with the remaining eggs.
To Assemble the Benedict
Step 1
On a plate, place the toasted crumpets or English muffins. Top each half with mashed avocado, a spoonful of salsa verde, cooked chorizo, and a poached egg. Drizzle with chipotle hollandaise and garnish with sliced jalapeños and chopped cilantro.
Step 2
Serve immediately.