Border Eggs Benedict
Elevate your brunch game with this bold and flavorful Border Eggs Benedict, a Southwest-inspired twist on the classic favorite. Toasted English muffins serve as the perfect base, layered with creamy avocado mash brightened by fresh lime juice and a pinch of salt. Smoky, spiced chorizo adds a hearty kick, while perfectly poached eggs bring richness to every bite. The pièce de résistance? A velvety chipotle hollandaise sauce, blended with real chipotle peppers in adobo for a smoky, slightly spicy finish that’s impossible to resist. Garnished with a sprinkle of paprika and fresh cilantro, this dish is as visually stunning as it is delicious. Perfect for weekend breakfasts or brunch gatherings, this recipe promises to impress and satisfy.
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Recipe Information
Ingredients
- 2 whole English muffins
- 1 whole Avocado
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Salt
- 8 ounces Ground chorizo
- 4 whole Large eggs
- 2 tablespoons White vinegar
- 0.5 cup Unsalted butter
- 2 whole Egg yolks
- 1 pepper Chipotle peppers in adobo sauce
- 1 tablespoon Water
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh cilantro (optional)
Instructions
Slice the English muffins in half, then toast them until golden brown. Set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with lime juice and 1/4 teaspoon of salt, then set aside.
In a skillet over medium heat, cook the ground chorizo until fully browned and cooked through, about 5-7 minutes. Set aside.
Fill a medium saucepan with water, bring it to a gentle simmer, and add the vinegar. Crack one egg into a small bowl, then carefully slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs using a slotted spoon and place them on a plate lined with paper towels.
To make the chipotle hollandaise sauce, melt the butter in a small saucepan or microwave until hot but not bubbling. In a blender, combine the egg yolks, chipotle pepper, water, and 1/4 teaspoon of salt. Blend on low speed for 10 seconds. With the blender running, slowly drizzle in the hot butter until the sauce is thick and creamy. Taste and adjust seasoning as needed.
To assemble, spread the mashed avocado evenly over the toasted English muffin halves. Top each half with cooked chorizo, then carefully place a poached egg on top. Spoon a generous amount of chipotle hollandaise sauce over each egg.
Sprinkle with paprika and garnish with chopped fresh cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 16.6 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 286 mg | 22% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1839 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
