Chorizo Eggs Benedict
Chorizo Eggs Benedict
Directions
- Heat a sauté pan to medium low. Add chorizo and pepper. Cook, crumbling chorizo into medium-large chunks until browned and pepper is tender. Hold hot.
- For each order, poach an egg and toast half an English muffin.
- Plate the half muffin and top with a portion of mashed avocado. Top muffin and avocado with 1/3 cup of hot chorizo mixture.
- Top chorizo with a poached egg and 3 tablespoons hollandaise. Decoratively drizzle remaining Cholula over the hollandaise and garnish with 1/2 teaspoon cilantro. Serve immediately.
Ingredients
- 12 oz. sausage, chorizo, fresh, raw
- 3/4 cup pepper(s), green bell, 1/4 in. dice
- 1 ea. avocado, skin and seed removed, then mashed
- 4 ea. egg(s)
- 2 ea. English Muffin
- 3/4 cup hollandaise sauce, prepared or house recipe
- 1 tbsp Cholula Hot Sauce, original
- 2 tsp cilantro, fresh, chopped
- Cholula Hot Sauce, original, as needed