Mexican Eggs Benedict

This Mexican eggs Benedict is like that. Layers upon layers of dreamy goodness that will leave you thinking about life…or at the very least about how you like your Eggs Benedict. This beauty may be a fruits of the last 3 recipes I created. All the eggs Benedict recipes I even have announce up till now had that means behind it. This one…was simply American state consumption the leftovers from this, this and this.

Lately, I even have found myself cookery completely from my journal. Once ideas return to American state, I write it down. I draw it out. I think…”would my readers eat this?” If thus then I do what i would like to try and do to create it happen. Try it, tweak it and photograph it. These Mexican eggs Benedict simply happened.

Crazy factor is, this dish came to American state this morning…prior to my morning low. All I needed was disorganised eggs with chorizo on high. Which may solely mean one thing…My mind didn’t return up with this. i'm convinced that a Mexican food God graced American state together with his presence and ever gently told American state to create a Mexican impressed eggs Benedict to honor his name. Yeah, you scan that right! yea, I made a decision to stay that sentence during this post.

Let's read about Mexican Eggs Benedict Recipes......

Ingredients :

Benedict Base :

• 2 whole English Muffins
• 16 oz Mexican Chorizo
• 1/2 Red Onion
• 1 Avocado Sliced
• 1 tbsp Olive Oil
• 1 oz Unsalted Butter

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

Instructions :

Poaching The Eggs :

1. 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.
2. When the whites are set. Remove the eggs from the water and set aside.

Cilantro Lime Hollandaise Sauce :

1. 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).
2. In a blender, blend the egg yolks and lime juice until you get a frothy mixture.
3. 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 :

1. 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.
2. Cook the chorizo until it has fully browned (3-5 minutes).
3. Remove the chorizo and red onions. Add in 1 oz of unsalted butter and toast your English muffins for 3 minutes (until crispy).
4. Layering: English muffin on the bottom, avocado slices then topped with chorizo mixture, poached egg and finish with cilantro lime hollandaise.