This spicy eggs benedict is the most flavorful delicious breakfast you will ever eat! Hot and fresh cooked biscuits with avocado, chorizo topped with an egg, spicy hollandaise sauce, cilantro, and jalapeños!
How To Cook Your Eggs:
- I prefer pan-fried eggs on this spicy eggs Benedict but the classic way to eat this is with a poached egg. Both are very good, I just love the buttery, crispiness of the pan-fried!
- If you want to make poached eggs simply bring 3-4 inches of water to a boil in a large pan, add 2 tablespoons white vinegar; reduce heat to medium heat. Crack eggs into the pan, one at a time into boiling water. Cook until egg whites are set but the yolks are still runny about 3-4 minutes. Remove eggs using a slotted spoon. Repeat with remaining eggs
Salt With Caution:
- Chorizo is very salty so be careful with adding salt to the avocado or eggs, you can always add more salt at the end if needed.
Tips for Getting the perfect Hollandaise Sauce:
- The first time making hollandaise sauce can be difficult, but here are a few tips that will help you get the perfect hollandaise sauce every time!
- If your sauce isn’t thick enough it’s normally when your butter is not hot enough when adding it to the egg yolks. If this happens you can heat it in the microwave for 5 seconds, whisk until desired thickness. Be careful not to microwave for too long because it will cook the eggs in the butter and scramble them
Spicy Eggs Benedict
This spicy eggs benedict is the most flavorful delicious breakfast you will ever eat!
- 1 (6 ounce) 5 Count Biscuits
- 1 Package (10 ounces) Ground Chorizo Sausage, With The Casing Removed
- 5 Teaspoons Butter, Divided
- 5 Eggs
- Freshly Ground Black Pepper
- 2 Ripe Avocados, Smashed into Small Chuncks
- 1/2 Teaspoon Garlic Powder
- Jalapeños, Pickled or Sliced Fresh
- 2 Tablespoons Cilantro, Chopped
- Hollandaise Sauce:
- 1/2 Cup (1 stick) Butter,
- 2 Egg Yolks
- 1 Teaspoon Freshly Squeezed Lemon Juice
- 1/4 Teaspoon Paprika
- 1/8 Teaspoon Cayenne Pepper
- Dash of Salt
- Bake biscuits according to package. Keep warm
- Cook chorizo in a nonstick pan, breaking it apart as it cooks; set aside.
- To make Hollandaise Sauce: Beat egg yolks, and lemon juice together in the top of the double boiler until smooth.
- Very slowly drizzle the melted butter in while continuously whisking. When all the butter has been added and the sauce is thickened and doubled in volume, remove from the heat and whisk in paprika, cayenne pepper, and salt.
- Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Melt 1 teaspoon butter in a small nonstick frying pan over medium heat.
- Add 1 large egg and season with salt and pepper.
- Let the eggs cook until the whites are almost completely set and opaque except for the 1/2-inch area around the yolks, about 2 minutes.
- Gently slide the spatula under one of the eggs, making sure it is centered under the yolk, and carefully flip the egg, let cook until the whites are completely set, about 30 seconds more. Gently slide the eggs onto a plate. Continue until all eggs are cooked.
- Mix the avocados, garlic powder, and salt (if needed) in a small mixing bowl.
- How to plate; start with slicing your biscuits in half, layer them with avocado mixture, chorizo (about 2-3 tablespoons per biscuit), egg, spoon hollandaise sauce over the egg.
- Sprinkle with cilantro and top with jalapeños.
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