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Tex Mex-style eggs Benedict


Serves: 4
timePrep time: 45 mins
timeTotal time:
Tex Mex-style eggs Benedict
Recipe photograph by Kris Kirkham

Tex Mex-style eggs Benedict

Eggs and spices are a heavenly match, especially when smothered in hollandaise sauce

Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
598Kcal
Fat
49gr
Saturates
20gr
Carbs
18gr
Sugars
3gr
Fibre
5gr
Protein
19gr
Salt
1.2gr

Nadine Brown

Nadine Brown

When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown

Nadine Brown

When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes

Ingredients

  • 60g mini cooking chorizo, skinned and chopped
  • 1 tsp white wine vinegar
  • 4 medium eggs (as fresh as possible)
  • 2 English muffins, halved
  • 1 green chilli, deseeded, finely sliced
  • 2 tbsp roughly chopped coriander
  • lime wedges, to serve
For the chipotle hollandaise
  • 100g unsalted butter, diced
  • 2 medium egg yolks
  • juice of ½ lime
  • 1-2 tbsp chipotle paste or sauce, to taste
For the guacamole
  • 2 ripe avocados, peeled and stoned
  • juice of ½ lime
  • 1 green chilli, deseeded, finely chopped
  • 2 spring onions, white only, finely chopped

Step by step

Get ahead
The guacamole can be made a couple of hours ahead; keep covered. Poach the eggs up to 2 hours ahead; cook for 2 mins then place in cold water to halt the cooking. Reheat the eggs in a boiling water for 1½ mins to serve.
  1. Start by making the chipotle hollandaise. Melt the butter in a small saucepan over a low heat, skimming any white solids from the surface. Remove from the heat, cover and keep warm.
  2. Put the egg yolks, lime juice, a pinch of salt and 1 teaspoon of ice-cold water in a heatproof bowl and whisk to combine. Set over a pan of barely simmering water, making sure that the bowl doesn’t touch the hot water. Whisk continuously until pale and thickened, about 4-5 minutes. Remove from the hob and slowly add the warm melted butter, a spoonful at a time, whisking well after each addition, until you have a rich and creamy hollandaise. Stir in the chipotle and seasoning to taste. Cover and set aside (still over the pan of hot water to keep the sauce warm).
  3. Fry the chorizo in a dry non-stick pan for about 5 minutes, stirring, until browned and cooked through. Set aside.
  4. Make the guacamole by roughly mashing together the avocado, lime juice, chilli and spring onion, then season to taste.
  5. Bring a deep pan of water to the boil over a high heat, then reduce to a simmer and add the vinegar. Crack each egg into a teacup or ramekin; lower the cup into the pan and carefully tip in the egg. Simmer for 2-3 minutes until the whites are set but the yolks are soft. Carefully remove the eggs with a slotted spoon and drain briefly on kitchen paper. Meanwhile, toast the muffins.
  6. Pop a toasted muffin half on each plate, top with guacamole followed by a poached egg. Spoon the chipotle hollandaise over and scatter with the crispy chorizo, chilli and coriander. Serve with lime wedges to squeeze over.

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