Southwestern Eggs Benedict with Jalapeño Hollandaise
Add a little heat to your favorite brunch dish, Southwestern Eggs Benedict with Jalapeño Hollandaise has chorizo sausage, egg, avocado and creamy, spicy jalapeño hollandaise. All piled high on a cornbread english muffin, THIS is your new favorite breakfast.
I promise not to overdo it on the brunch recipes here…..but again, it is my favorite meal ever. If I could eat breakfast casseroles, eggs, and coffee cake with a side of cocktails all day long, I’d be one happy camper. There’s nothing better than hopping in the car on a sunny weekend morning and heading off to fill my belly with something ultra decadent. Gut busting, perhaps. Then topping it all off with a Bloody Mary before heading home to take a much needed nap.
But if you’re having guests for the Easter holiday, it’s probably best to stick around home for a leisurely Sunday brunch in your own kitchen. Make ahead casseroles and cinnamon rolls are always a favorite but I absolutely LOVE eggs benedict. And when I “invented” my blender hollandaise….I kinda went a little wild with all the varieties of hollandaise I could make. The new favorite…..Jalapeno Hollandaise. It’s great on absolutely anything you can think of….eggs, bacon, steak, chicken, a shoe. You really will want to take the 5 minutes it requires to whip this up. It’s ridiculously, insanely good on this Southwestern Eggs Benedict.
Southwestern Eggs Benedict with Jalapeño Hollandaise is simple to make. Chopped smoked chorizo sausage is nestled on top of a lightly toasted corn bread english muffin. I like the Thomas’ English Muffins for this recipe, they’re pretty easy to find and super soft so they soak up some of the chorizo flavor. Top the sausage with a perfectly poached egg, then layer on some avocado to tame the heat….THEN drench in the hollandaise. Incredible. Don’t you think? Happy brunching, my friends!
Get the Recipe: Southwestern Eggs Benedict with Jalapeño Hollandaise
- 6 ounces chorizo sausage, diced
- 4 tablespoons finely chopped onion
- 1 garlic clove, minced
- 2 large eggs
- 1 teaspoon vinegar
- 1 cornbread english muffin, sliced in half
- 1/2 avocado, sliced
- For the hollandaise:
- 2 large egg yolks
- 1 tablespoon water
- juice from one lemon
- 1/8 teaspoon kosher salt
- 8 tablespoons melted butter, cooled to room temperature
- 1 jalapeno, seeded and minced
- In a medium skillet over medium-high heat, saute the sausage and onion for 4-5 minutes or until the onion has softened and caramelized. Stir in the garlic. Cook for 1 minute longer. Remove from heat and set aside.
- Bring about 2 inches of water to a boil in a medium sauce pan and immediately turn it down to a simmer. Stir in the vinegar. Crack one egg in a small ramekin and then slowly tip the egg into the water. Gently swirl the egg to wrap the white around it. Repeat with the remaining egg. When the eggs are firm but not cooked all the way through, remove the eggs from the water using a slotted spoon and transfer to a plate. Cover with foil to keep warm.
- While the eggs cook, make the hollandaise by adding the yolks, water, lemon and salt to a blender. Blend the ingredients until smooth and then slowly add the butter in a thin stream until an emulsion forms. Add the jalapeños and blend until almost smooth. Set aside.
- Toast the english muffin and place each half on a separate plate. Top the english muffin with half the chorizo mixture. Top the chorizo with half the sliced avocado and one egg. Spoon half the hollandaise over the egg. Repeat with the remaining ingredients. Serve immediately.