Mexican Eggs Benedict

• Meat

  • 16 oz Mexican chorizo

• Produce

  • 1 Avocado
  • 3 tbsp Cilantro
  • 1/2 Red onion

• Refrigerated

  • 2 Egg yolk, large
  • 4 Eggs, large

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 White wine vinegar

• Bread & Baked Goods

  • 2 English muffins, whole

• Dairy

  • 5 oz Butter, unsalted

• Liquids

  • 1 Water

Found on feedingthefiya.com

Description

Directions

• Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
• When the whites are set. Remove the eggs from the water and set aside.
• Melt the butter. I used a microwave (intervals of 20 seconds). You can also use a pan/pot set over low heat (just make sure the butter doesnt brown).
• In a blender, blend the egg yolks and lime juice until you get a frothy mixture.
• While blending, slowly drizzle in the melted butter. When the sauce thickens, add in the cilantro, cayenne pepper and salt. Blend until fully incorporated. Set aside for later.
• In a pan over medium heat, add in the olive oil. Then throw in the red onion slices and saute for 30 seconds. Then throw in the chorizo.
• Cook the chorizo until it has fully browned (3-5 minutes).
• Remove the chorizo and red onions. Add in 1 oz of unsalted butter and toast your English muffins for 3 minutes (until crispy).
• Layering: English muffin on the bottom, avocado slices then topped with chorizo mixture, poached egg and finish with cilantro lime hollandaise.