Chorizo Eggs Benedict

Chorizo Eggs Benedict

Chorizo Eggs Benedict

Directions

  1. 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.
  2. For each order, poach an egg and toast half an English muffin.
  3. Plate the half muffin and top with a portion of mashed avocado. Top muffin and avocado with 1/3 cup of hot chorizo mixture.
  4. 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

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