If classic Eggs Benedict feels a little predictable, Spicy Chorizo & Avocado Benedict is here to wake up your brunch routine in the most delicious way possible. This modern twist keeps everything you love about the traditional dish — toasted English muffins, silky poached eggs, and rich hollandaise — while layering in smoky, spicy chorizo and creamy avocado for a flavor combination that feels indulgent, vibrant, and unforgettable.

This recipe is designed for home cooks who want restaurant-quality brunch without intimidation. Every step is approachable, the ingredients are easy to find, and the final result looks stunning on the plate. Whether you’re hosting a weekend brunch, celebrating a special morning, or simply treating yourself, this dish delivers bold flavor with elegant presentation.

Why Chorizo and Avocado Are a Perfect Match

Chorizo brings deep smoky spice and savory richness that contrasts beautifully with the buttery avocado. When paired with velvety hollandaise and a runny poached egg, each bite hits multiple textures and flavors at once — crisp, creamy, spicy, tangy, and rich.

Unlike traditional Canadian bacon, chorizo crisps quickly in the pan, adding crunch and intensity without overwhelming the dish. Avocado balances the heat naturally, making this benedict bold but still incredibly balanced.

Ingredients

For the Benedict Base:

English muffins, split
Fresh chorizo sausage, sliced or crumbled
Ripe avocados, sliced
Fresh eggs
White vinegar (for poaching water)
Fresh chives, finely chopped
Smoked paprika or cayenne pepper

For the Hollandaise Sauce:

Egg yolks
Unsalted butter
Fresh lemon juice
Salt
Cayenne pepper (optional)

Instructions

Bring a medium saucepan of water to a gentle simmer. Add a splash of white vinegar and keep heat low while preparing other components.
In a skillet over medium heat, cook chorizo until crispy and fully rendered. Remove from pan and drain lightly on paper towels.
Toast English muffins until golden and warm. Set aside.
Prepare hollandaise by melting butter gently until hot but not browned.
Whisk egg yolks with lemon juice in a heatproof bowl set over simmering water, whisking constantly until thickened.
Slowly drizzle in melted butter while whisking until sauce becomes smooth and glossy. Season with salt and cayenne.
Poach eggs by cracking them gently into simmering water and cooking for 3 minutes until whites are set and yolks remain soft.
Assemble by placing toasted English muffins on plates, topping with avocado slices and crispy chorizo.
Add poached eggs on top, spoon generously with hollandaise sauce.
Garnish with chopped chives and a light sprinkle of smoked paprika. Serve immediately.

Pro Tips for Perfect Benedict Every Time

Use very fresh eggs for the cleanest poached shape
Keep hollandaise warm, not hot, to avoid separation
Slightly under-toast muffins so they stay tender under the toppings
Add hollandaise just before serving for best texture

Flavor Variations

Add sautéed spinach for a green, earthy layer
Use sourdough instead of English muffins
Swap avocado slices for avocado mash with lime and salt
Add pickled red onions for extra brightness

Serving Suggestions

Serve with roasted breakfast potatoes, a light citrus salad, or fresh fruit to balance the richness. This benedict pairs beautifully with fresh orange juice, iced coffee, or a classic brunch cocktail.

Cultural Context & Fun Fact

Eggs Benedict is believed to have originated in New York City in the late 1800s. This modern variation draws inspiration from bold Spanish-Mexican flavors, transforming a historic dish into something contemporary, vibrant, and globally influenced.

Why This Recipe Works

This Spicy Chorizo & Avocado Benedict keeps the soul of a brunch classic while elevating it with texture, heat, and freshness. It feels indulgent without being heavy and impressive without being complicated — exactly what a standout brunch recipe should be.