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).
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
- 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
- To make the guac, mix all the ingredients in a bowl and mash together.
- Fry the chorizo in a pan, until crispy.
- To make the chipotle hollandaise sauce, put the egg yolks, salt, lime and chipotle paste in a blender. Blend together for about 30 seconds.
- 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.
- 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.
- Then carefully crack the egg inside the bowl or mug.
- Collect the cling film at the top and twizzle until it makes a parcel. Tie a knot so that it is secure.
- Boil water in a kettle and place in a saucepan. Now, put this pan on a simmering heat- not high heat.
- Drop in the parcels and leave for 5-6 minutes.
- Drain and pour cold water over the eggs to stop them from cooking.
- To serve, place the gauc over the muffins or buns.
- Add the poached egg, sauce, chorizo, jalapeno, and coriander. Serve with the lime wedge.