Eggs Benedict with Chorizo and a Tomatillo Avocado Salsa

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!

Eggs Benedict with Chorizo and Tomatillo Avocado Salsa | The Bubbly Hostess

Eggs Benedict with Chorizo and Tomatillo Avocado Salsa | The Bubbly Hostess

Eggs Benedict with Chorizo and Tomatillo Avocado Salsa | The Bubbly Hostess

Eggs Benedict with Chorizo and a Tomatillo Avocado Salsa
Yields 4
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Ingredients
  1. For the Salsa
  2. 4 tomatillos, husks removed and tomatillos rinsed, rough chopped
  3. 1 avocado, rough chopped
  4. 2 tablespoons cilantro
  5. ½ lime, juiced
  6. 1 tablespoon jalapeno, rough chopped
  7. 1 tablespoon olive oil
  8. Salt and pepper, to taste
  9. For the Eggs Benedict
  10. 4 eggs
  11. 1 tablespoon vinegar
  12. 8 pieces sliced chorizo
  13. 2 English muffins, sliced
  14. Queso fresco, crumbled
  15. Salt and pepper, to taste
  16. Garnish: chopped cilantro
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately.
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