Chorizo Hash Egg Benedict

Chorizo Hash Egg Benedict

Ingredients:

  • English muffins
  • Eggs
  • Package of Potatoes o’brien with onions and pepper
  • Chorizo sausage
  • 3 egg yolks
  • 1 table spoon of lemon juice
  • 6 table spoons of melted butter
  • Pinch of cayenne
  • Salt and pepper
  • Table spoon of vinegar

Instructions:

  1. Sauté potatoes with chorizo with little bit of butter till potatoes are cooked.
  1. Create a double boiler. Meaning boil water in a small pot place a heat proof bowl on top. The boiling water will heat the bowl. Into the heat proof bowl add three egg yolks , table spoon of lemon , pinch of cayenne and salt. Whisk for a min.
  2. Melt butter, slowly pour melted butter to the eggs little by little and whisking it at the same time.
  3. Continue whisking till the mixture thickens. How to check for thickness, dip a spoon into the mixture and the sauce should coat the spoon completely. Than you know your hollandaise sauce is done.
  1. Bring water to a boil in a small sauce pot that holds approximately 2-3 cups of water.
  2. Add vinegar and a pinch of salt to the water . Create a swirl in the water using one of the spatulas .
  3. Brake one egg into a ramekin or a small bowl, than pour it into the swirling water. ( this assures you from having the egg brake in the water and from any egg shells getting into the egg ) Make one egg per person.
  4. Assemble your Benedict. Toast English muffin, place onto the plate. Add a good size of potato hash on top.
  5. Place poached egg on top of the hash and pour hollandaise sauce over it.
  6. Optional topping is more cayenne or green onions



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