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Spicy Chorizo & Avocado Benedict

A bold brunch twist on classic eggs benedict with spicy chorizo, creamy avocado, poached eggs, and homemade hollandaise.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Benedict Base
  • 4 English muffins split and toasted
  • 8 oz spicy chorizo casings removed
  • 2 avocados sliced
  • 8 eggs large
Hollandaise
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 0.5 cup unsalted butter melted
  • 1 pinch cayenne pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook chorizo in skillet over medium heat until browned and crispy. Drain and set aside.
  2. Whisk egg yolks and lemon juice over simmering water until thickened.
  3. Slowly drizzle in melted butter while whisking until sauce is smooth.
  4. Poach eggs in simmering vinegar water for 3–4 minutes.
  5. Toast English muffins until golden.
  6. Assemble muffins with avocado, chorizo, eggs, and hollandaise.

Notes

Serve immediately for best texture and flavor.