Mexican Eggs Benedict
Breakfast or Brunch is my favorite meal of the day. One of my favorite Brunch Items is Eggs Benedict. This Eggs Benedict has a Mexican inspired twist to it with the kinda spice I like.
What you need
How to make Mexican Eggs Benedict
First, you will need to cook your Chorizo, Drain the grease and set to the side. Next, you will want to start baking your biscuits. Traditionally English Muffins are used for Eggs Benedict. But I like to use Biscuits. You can choose which you would prefer. When the biscuits are in the oven you want to start your hollandaise sauce.
When it’s to the consistency you like then you add the Chipotle Sauce and mix it in good. At this point, you want to start poaching your eggs.
When your Biscuits are ready you assemble starting with the bottom half of a biscuit, layer some guacamole, Chorizo, Poached Egg and Hollandaise Sauce, Finish with some Chopped Cilantro, Sliced Jalapeno and a dash of Ground Red Pepper.
Ingredients
- I can Large Biscuits
- box Prepared Guacamole
- Ground Red Pepper
CHIPOTLE HOLLANDAISE
Instructions
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Make the Biscuits at 350 for 12 minutes.
- Cook the Chorizo in a pan, drain the meat and set aside.
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To make the hollandaise Sauce, Vigorously whisk the egg yolks and lime juice together in a double boiler until the mixture is thickened and doubled in volume. the water should not touch the bottom of the pan. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, whisk in Chipotle Paste. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Poach the eggs. You can Boil in a pan or use a Paching pan as I have shown above. Add the water to the bottom pan like you would for the Double Broiler. When the water is boiling you add your eggs and cover and cook for 4 minutes. Remove from heat immediately. To Boil them. Bring a pot filled with approx 3 inches of water to a bottle and add in the white vinegar. Once the water is boiling, reduce the heat to medium-low and move a spoon quickly in a circular motion in the water to create a whirlpool and then crack an egg into the middle. Leave to cook for 4 minutes before removing it from the water using a slotted spoon. Repeat with the remaining eggs.
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To assemble place a bottom of a biscuit on a plate, top each slice with guacamole, some of the chorizo meat, a poached egg and spoon the hollandaise over top. Garnish with Sliced jalapenos and Chopped Cilantro and a dash of Ground Red Pepper before serving.