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Spicy Chorizo & Avocado Benedict

A bold brunch twist on classic eggs benedict featuring crispy chorizo, creamy avocado, poached eggs, and rich homemade hollandaise sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 plates
Course: Breakfast, Brunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Benedict Base
  • 2 English muffins split
  • 6 oz chorizo sausage sliced or crumbled
  • 1 ripe avocado sliced
  • 4 eggs fresh
Hollandaise Sauce
  • 2 egg yolks
  • 0.5 cup unsalted butter melted
  • 1 tbsp lemon juice fresh
  • 0.25 tsp salt
  • 0.25 tsp cayenne pepper optional

Equipment

  • Skillet
  • Saucepan
  • Whisk
  • Slotted spoon

Method
 

  1. Cook chorizo in a skillet over medium heat until crispy. Set aside.
  2. Toast English muffins until golden.
  3. Prepare hollandaise by whisking egg yolks and lemon juice over simmering water until thickened.
  4. Slowly whisk in melted butter until smooth. Season with salt and cayenne.
  5. Poach eggs in gently simmering water with vinegar for about 3 minutes.
  6. Assemble muffins with avocado, chorizo, poached eggs, and hollandaise.

Notes

Serve immediately for best texture and flavor.