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Breakfast | |
| Benedict Base 2 whole English Muffins 16 oz Mexican Chorizo 1/2 Red Onion 1 oz Unsalted Butter 1 Avocado Sliced 1 tbsp Olive Oil Poached Egg Water Enough to cover the eggs, 3-5 inches White Wine Vinegar See notes 4 large Eggs Cilantro Lime Hollandaise Sauce 2 large Egg Yolk 4 oz Unsalted Butter 3 tbsp Cilantro Chopped, plus more for garnish 1 tbsp Fresh Lime Juice From 1/2 a lime 1/4 tsp Cayenne Pepper Plus more for garnish Kosher Salt To taste | |
| 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. Cilantro Lime Hollandaise Sauce 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 doesn't 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. Building The Base 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. Recipe Notes You will want to use 1 tbsp of vinegar for every quart of water. | |
Excellent | |
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