Ingredients

• •1 (6 ounce) 5-count biscuits
• •1 package (10 ounces) ground chorizo sausage, casing removed
• •5 teaspoons butter, divided
• •5 eggs
• •Salt
• •Freshly ground black pepper
• •2 ripe avocados, smashed into small chunks
• •1/2 teaspoon garlic powder
• •Jalapeños, pickled or sliced fresh
• •2 tablespoons cilantro, chopped
• •For the 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

Instructions

1. 1Bake biscuits according to package. Keep warm.
2. 2Cook chorizo in a nonstick pan, breaking it apart as it cooks; set aside.
3. 3To make the hollandaise sauce: beat egg yolks and lemon juice together in the top of a double boiler until smooth.
4. 4Very 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.
5. 5Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
6. 6Melt 1 teaspoon butter in a small nonstick frying pan over medium heat.
7. 7Add 1 large egg and season with salt and pepper.
8. 8Let the egg cook until the whites are almost completely set except for a 1/2-inch area around the yolk, about 2 minutes.
9. 9Gently slide the spatula under the egg and carefully flip it; cook until the whites are completely set, about 30 seconds more. Repeat with all eggs.
10. 10Mix the avocados, garlic powder, and salt (if needed) in a small bowl.
11. 11To plate: slice the biscuits in half, layer with avocado mixture, chorizo (about 2-3 tablespoons per biscuit), egg, and spoon hollandaise sauce over the egg.
12. 12Sprinkle with cilantro and top with jalapeños.