Ingredients
- English Muffins: 2, split and toasted
- Mexican Turkey Chorizo: 4 ounces, crumbled
- Canned Refried Beans: 1/4 cup
- Large Eggs: 4 (for poaching)
- Unsalted Butter: 1/2 cup (1 stick), clarified and kept warm
- Large Egg Yolks: 3 (for Hollandaise)
- Lime Juice: 1 teaspoon, fresh
- Chipotle Pepper in Adobo Sauce: 1 teaspoon, finely minced
Instructions
- Step 1: Prepare the Chipotle Hollandaise. Whisk the 3 egg yolks and lime juice together in a metal bowl set over a saucepan of simmering water (a double boiler). Slowly drizzle the clarified warm butter into the yolks while continuously whisking until the sauce is thick and emulsified. Stir in the minced chipotle pepper and a pinch of salt; keep warm but off the heat.
- Step 2: Cook the turkey chorizo and prepare the base. Cook the 4 ounces of turkey chorizo in a skillet over medium heat until fully rendered and crispy. Toast the English muffins halves until golden brown. Spread 1 tablespoon of refried beans evenly over each toasted muffin half.
- Step 3: Poach the eggs. Bring a pot of water to a gentle simmer, adding a splash of vinegar if desired. Gently crack each egg into the water, poaching for 3–4 minutes for a runny yolk. Use a slotted spoon to carefully remove the eggs and drain excess water on a paper towel.
- Step 4: Assemble the benedict. Place two toasted, bean-covered muffin halves on a plate. Layer a spoonful of cooked beef chorizo over the refried beans on each muffin half.
- Step 5: Finish and serve. Top each beef chorizo stack with a warm poached egg. Generously spoon the prepared Chipotle Hollandaise over the eggs and serve immediately, optionally garnished with chopped cilantro or cotija cheese.
Notes
- Store leftover cooked turkey beef chorizo and the refried beans base separately for easy assembly later, but always prepare the poached eggs and Hollandaise just before serving.
- Warming the base components ensures the final dish stays hot; avoid trying to reheat the finished benedict, as the Hollandaise will certainly break.
- To ensure a perfect emulsion for the Chipotle Hollandaise, the clarified butter must be added slowly in a continuous, thin stream while whisking rapidly, and it should be warm, not scorching hot, to prevent scrambling the yolks.
- Enhance the Mexican flavors by pairing the finished benedict with a side of lightly dressed sliced avocado or a small helping of fresh pico de gallo to cut through the richness of the Hollandaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American