Over the past couple of years, I have become more and more of an eggs benedict fan. I channeled my inner Bobby Flay and came up with this twist on the traditional version. Replacing the Canadian bacon with sliced chorizo and topping with a tomatillo avocado salsa instead of hollandaise, this is the perfect way to shake up your breakfast!
You can prep some of this in advance if you are hosting a brunch. Make the salsa, crumble the queso fresco and poach the eggs. Yes. You can poach eggs in advance. If you choose to do this, take about a minute off of the poaching time, making sure the whites are almost set, remove them from the pan and place them in a storage container filled with water in the refrigerator. When it is time to assemble your benedicts the next day, fill a pan with water and bring to a gentle simmer, add the eggs and allow them to cook for their final minute.
For the chorizo, I used the thinly sliced version you can find in the deli department, a couple of slices on each muffin half works great. Also, remember when separating your English muffins, use a fork to break them apart instead of a knife. This will preserve more of those nooks and crannies that make English muffins so perfect for Eggs Benedict!
- For the Salsa
- 4 tomatillos, husks removed and tomatillos rinsed, rough chopped
- 1 avocado, rough chopped
- 2 tablespoons cilantro
- ½ lime, juiced
- 1 tablespoon jalapeno, rough chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Eggs Benedict
- 4 eggs
- 1 tablespoon vinegar
- 8 pieces sliced chorizo
- 2 English muffins, sliced
- Queso fresco, crumbled
- Salt and pepper, to taste
- Garnish: chopped cilantro
- To make the salsa, combine all of the ingredients into a food processor and mix until combined. This will likely make more than you need for the Eggs Benedicts, but you can certainly use as a salsa with chips, on top of grilled chicken, etc.
- To poach the eggs, fill a saucepan with water and bring to a simmer, add white vinegar, this will help the egg whites coagulate. Break 1 egg into a ramekin and carefully drop into the water. I do create a bit of a swirl in the water with a spoon prior to breaking the egg to encourage the whites to stay close the yolk. Repeat this with the other 3 eggs. Allow to simmer for 4 ½ minutes. When they are ready, remove with a slotted spoon a carefully pat dry with a paper towel.
- While your eggs are cooking, toast the English muffins and heat the sliced chorizo in a pan. Once it is warm, drain on paper towels to remove excess grease.
- To assemble, place ½ of an English muffin on a plate, top with 2 slices of chorizo and 1 poached egg. Spoon some of your tomatillo avocado salsa on top, sprinkle with crumbled queso fresco, add salt and pepper, and garnish with chopped cilantro. Repeat with remaining ingredients.
- Serve immediately.