Mexican Eggs Benedict
Happy National eggs Benedict day!! I wanted to create a twist on the traditional eggs Benedict! A little spicy and a whole lot of flavor!!
If you enjoy a little bit of a runny egg then go ahead and add this to your breakfast rotation!!!
For the Benedict
2 corn tortillas
1 large avocado
1/4 lb of chorizo
1/2 juice of a lemon
1 jalapeño (diced)
1 tbsp of chopped cilantro
2 tbsp of fresh salsa
spoonful of fat free received beans
For the Spicy Hollandaise sauce
2 egg yolks
1/4 tsp salt
Juice of 1/2 lime
1 tbsp of chipotle pepper (adobo)
1/4 cup melted butter (hot)
Begin by making the hollandaise sauce - put egg yolks, salt, lime juice and your chipotle peppers into a blender and blend together for about 30 seconds, slowly begin adding in the melted butter while blending. The consistency should be smooth.
On a medium heat, place ground chorizo in a small pan and begin browning making sure to break it up into smaller pieces and cooking through.
Using another burner bring a pot of water to a boil and add in lemon juice and reduce heat to a medium low heat. Circle water with a spoon to create a whirlpool and add a cracked egg to the middle. Repeat with the other egg.
In a pan add olive oil and lightly brown tortillas. In a bowl smash avocados with sea salt and black pepper to taste.
In order to assemble - Place corn tortilla down and add smashed avocado, top with chorizo and poached egg - add a spoonful of hollandaise sauce, garnish with jalapeño, cilantro and a spoonful of salsa.
Serve hot and enjoy!