chorizo stand
Chorizo Benedict
with avocado Hollandaise
4 english muffins, split and toasted
8 poached eggs
1 pound soft chorizo sausage, casings removed
1 recipe easy Hollandaise sauce or your favorite (go ahead, use an envelope, it's okay)
1 large, soft ripe avocado
Cook chorizo: brown lose chorizo in a skillet until cooked through and crumbly. Break up with wooden spoon during cooking as much as possible. Set aside.
Poach eggs: bring a skillet of water with a splash of vinegar to a simmer. Crack each egg individually into a cup, then slide into the water. Poach until the white is set. Remove with a slotted spoon when ready.
8 poached eggs
1 pound soft chorizo sausage, casings removed
1 recipe easy Hollandaise sauce or your favorite (go ahead, use an envelope, it's okay)
1 large, soft ripe avocado
Cook chorizo: brown lose chorizo in a skillet until cooked through and crumbly. Break up with wooden spoon during cooking as much as possible. Set aside.
Poach eggs: bring a skillet of water with a splash of vinegar to a simmer. Crack each egg individually into a cup, then slide into the water. Poach until the white is set. Remove with a slotted spoon when ready.
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 return to pan to keep warm |
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Make sauce: place Hollandaise sauce and flesh from avocado in a blender. Process until smooth, thinning with tablespoons of water as necessary. Reheat over lowest heat-keep warm.
Plate: place muffin halves, face up, on dinner plates. Divide chorizo evenly on top of muffin halves. Place a poached egg on each muffin half. Spoon about 2 Tbsp. sauce on top of each egg. Serve immediately.
Plate: place muffin halves, face up, on dinner plates. Divide chorizo evenly on top of muffin halves. Place a poached egg on each muffin half. Spoon about 2 Tbsp. sauce on top of each egg. Serve immediately.
