Chorizo and Eggs Benedict
Breakfast or brunch, this twist on a classic has a Southwestern flair. Chef Zach swapped out Canadian bacon for pork chorizo, and added a few other things that makes this zing.
3 English muffins, toasted
1 pack of Cacique pork chorizo
1 cup salted butter
2 roma tomatoes
1/6 of one white onion
1/2 of one jalapeño pepper, roasted
2-3 tbs. milk, depending on desired thickness of avocado cream
2 tbs. lemon juice
2 tbs. sour cream
1 tbs. chopped cilantro
1 tbs. lime juice
1 tbs. water, and enough for a pot of water to boil
1 tbs. white wine vinegar
1/2 tsp. Kosher salt, plus some to taste
• For the avocado cream:
Cut avocado in half, remove the seed, and scoop out into a bowl. Smash with a fork, add sour cream, and mix with a whisk. Add milk to desired thickness, salt to taste, and keep cool until time for garnishing.
• For the pico de gallo:
Roast jalapeño over a stove top. As soon as the skin starts to blacken and crack, put in a Ziploc bag; the steaming action helps remove the skin. Cut tomatoes into manageable pieces, remove and discard the pulp and seeds, dice the tomatoes, and put in a bowl. Finely chop cilantro and onion, and add to bowl with the tomatoes. Remove skin from jalapeño, then mince the pepper and add to bowl. Add 1/2 tsp. salt and lime juice, stir, and keep cool until time for garnishing.
• For the chorizo:
Preheat oven to 200 degrees F. Divide the meat into six portions and form patties. Cook in a large saute pan over medium-high heat until thoroughly cooked and both sides are browned. Set patties aside on a cookie sheet with a paper towel to soak up excess grease, then transfer to oven to keep warm.
• For the Hollandaise:
Put about 3″ water in a medium-sized boiling pot, and get it boiling. Melt butter in a microwave and set aside. Separate egg yolks from the egg whites, and put egg yolks in a metal or glass bowl. Add lemon juice and 1 tbs. water to the egg yolks. Put this bowl over the lightly boiling pot so that the water and steam are the heat source. Whisk constantly at this point. Add melted butter to the mixture a tablespoon at a time, and keep whisking until fully incorporated. If the sauce gets too thick, add a teaspoon or so of hot water.
• For the eggs:
Fill a tall-sided saute pan with 3″-4″ water and the tbs. of vinegar, and bring to a light boil. Break eggs one at a time into a tiny bowl, and do your best not to break the yolk. Holding the bowl close to the surface of the water, slide the egg into the water. Let sit in the lightly boiling water until egg white is fully set and yolk only slightly begins to thicken; this will take about 3-5 minutes, and do not stir at all during the process. Remove eggs from a slotted spoon, draining water completely and trim any rough edges.
Serve immediately layered as such:
Toasted English muffin halves–chorizo patties–eggs–Hollandaise–avocado cream–pico de gallo