Mexican chipotle eggs benedict

One of my favourite things to eat at brunch is eggs benedict or eggs royale. It is a poached egg on an english muffin, topped with a creamy hollandaise sauce. Eggs benedict includes ham and eggs royale has smoked salmon. However, I have adapted this to a Mexican style- with guacamole, a chipotle hollandaise sauce and chorizo (optional).

Serves 4

For the guacamole:

  • 3 avocados, stone removed
  • Big drizzle of olive oil
  • Half red chilli, finely chopped
  • Half a lemon, juiced
  • Salt and pepper

For the chipotle hollandaise sauce:

  • 2 egg yolks (separate from the whites using a shell- Instead of throwing them away, you can use the whites to make scrambled egg)
  • Large pinch of salt
  • 1 tbsp lime juice
  • 2 tsp chipotle paste (found in the Mexican section in major supermarkets)
  • 60ml melted butter

Other:

  • 4 eggs, for poaching
  • 2 english muffins or buns, cut in half and toasted
  • Half a chorizo, cubed (optional)
  • Jalapenos or green chilli, sliced
  • Coriander, for garnish
  • Lime wedges, to serve

Method:

  1. To make the guac, mix all the ingredients in a bowl and mash together.Processed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 preset
  2. Fry the chorizo in a pan, until crispy.IMG_4685
  3. To make the chipotle hollandaise sauce, put the egg yolks, salt, lime and chipotle paste in a blender. Blend together for about 30 seconds. Processed with VSCO with c1 preset
  4. Then slowly pour in the hot melted butter, in a drizzle, whilst the blender is still on. You want to do this slowly so that it is all incorporated but the sauce does not split. Processed with VSCO with c1 presetProcessed with VSCO with c1 preset
  5. To make the poached eggs- I find the best method is to use a small bowl or mug. Line this with cling film and spray or rub with some oil.
  6. Then carefully crack the egg inside the bowl or mug. Processed with VSCO with c1 preset
  7. Collect the cling film at the top and twizzle until it makes a parcel. Tie a knot so that it is secure.Processed with VSCO with c1 preset
  8. Boil water in a kettle and place in a saucepan. Now, put this pan on a simmering heat- not high heat.
  9. Drop in the parcels and leave for 5-6 minutes. Processed with VSCO with c1 preset
  10. Drain and pour cold water over the eggs to stop them from cooking.
  11. To serve, place the gauc over the muffins or buns.Processed with VSCO with c1 presetProcessed with VSCO with c1 preset
  12. Add the poached egg, sauce, chorizo, jalapeno, and coriander. Serve with the lime wedge.Processed with VSCO with c1 presetDF8C4250-B2A7-4878-A221-B81781690FBC

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