Get ready to transform your boring breakfast routine with a mind-blowing Southwestern Eggs Benedict that packs a punch of flavor and excitement! This isn't just another eggs benedict recipe - it's a culinary adventure that combines the classic brunch favorite with bold, zesty Southwestern flair. Imagine golden toasted English muffins topped with spicy chorizo, perfectly poached eggs, and a killer jalapeno hollandaise sauce that will make your taste buds dance. Whether you're looking to impress brunch guests or treat yourself to an extraordinary morning meal, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 English muffins, split
- 4 poached eggs
- 1 cup cooked chorizo
- 1 avocado, sliced
- 1 jalapeno, minced
- 3 egg yolks
- 1/2 cup melted butter
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Prepare all ingredients by slicing avocado, mincing jalapeno, and having chorizo pre-cooked.
- Toast English muffins until golden brown and crisp around the edges.
- For hollandaise sauce, create a double boiler by placing a heat-safe bowl over simmering water, ensuring the bottom doesn't touch the water.
- Whisk egg yolks in the double boiler bowl until they become light and slightly thickened.
- Slowly drizzle melted butter into egg yolks while continuously whisking to create a smooth, emulsified sauce.
- Add minced jalapeno and lemon juice to hollandaise, whisking to incorporate. Season with salt to taste.
- Poach eggs in simmering water with a splash of vinegar, cooking until whites are set but yolks remain runny, approximately 3-4 minutes.
- Arrange toasted English muffin halves on plates and top each with a portion of cooked chorizo.
- Carefully place a poached egg on top of chorizo on each muffin half.
- Garnish with sliced avocado and drizzle jalapeno hollandaise sauce generously over each egg.
- Serve immediately while eggs and sauce are warm.
Tips
- Temperature is key when making hollandaise: Keep your double boiler at a gentle simmer to prevent egg yolks from scrambling.
- Use fresh eggs for poaching - they hold their shape better and create prettier results.
- Have all ingredients prepped and ready before you start cooking to ensure smooth execution.
- For extra flavor, consider briefly toasting your minced jalapenos before adding to the hollandaise.
- If your hollandaise starts to separate, add a tiny splash of warm water and whisk vigorously to rescue the sauce.
- Invest in a good quality vinegar for poaching eggs - it helps the egg whites coagulate more effectively.
- Serve immediately to enjoy the optimal temperature and texture of your eggs and sauce.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 30g
Fat: 45g
Saturated Fat: 18g
Cholesterol: 425mg
