Add some heat and authentic Mexican flavors to the menu with this Chorizo Eggs Benedict featuring the signature flavors of arbol and piquin peppers in Cholula® Original Hot Sauce.
Ingredients
- 12 ounces chorizo sausage, fresh, raw
- 3/4 cup green bell pepper 1/4-inch dice
- 1 each avocado skin and seed removed, mashed
- 4 each eggs
- 2 each englsih muffins
- 3/4 cup hollandaise sauce prepared or house recipe
- 1 tablespoon Cholula® Original Hot Sauce
- 2 teaspoons cilantro, chopped
- Cholula® Original Hot Sauce, as needed
Nutrition Information
(per serving)
Add some heat and authentic Mexican flavors to the menu with this Chorizo Eggs Benedict featuring the signature flavors of arbol and piquin peppers in Cholula® Original Hot Sauce.
Instructions
Prep
- Heat a sauté pan to medium low. Add chorizo and pepper. Cook, crumbling chorizo into medium-large chunks until browned and pepper is tender. Hold hot.
Service
- For each order, poach an egg and toast half an English muffin.
- Plate the half muffin and top with a portion of mashed avocado. Top muffin and avocado with 1/3 cup of hot chorizo mixture.
- Top chorizo with a poached egg and 3 tablespoons hollandaise. Decoratively drizzle remaining Cholula over the hollandaise and garnish with 1/2 teaspoon cilantro. Serve immediately.
