Description
A delicious twist on a classic breakfast dish featuring spicy chorizo, creamy avocado, and chipotle hollandaise sauce.
Ingredients
Scale
- 2 eggs
- 2 corn tortillas
- 100g spicy chorizo, crumbled
- 1 ripe avocado, smashed
- 1 jalapeno, sliced
- 1/4 cup chipotle hollandaise sauce
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a skillet over medium heat, cook the chorizo until browned and cooked through. Remove and set aside.
- In the same skillet, lightly toast the corn tortillas until warm.
- Poach the eggs in simmering water until the whites are set but the yolks are runny, about 3-4 minutes.
- To assemble, place a tortilla on a plate, top with smashed avocado, cooked chorizo, a poached egg, jalapenos, and drizzle with chipotle hollandaise.
- Season with salt and pepper, garnish with cilantro if desired, and serve immediately.
Notes
Serve warm on individual plates. Enjoy with fresh fruit or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Mexican Eggs Benedict, breakfast, brunch, chorizo, avocado, hollandaise