Eggs Benedict is one of those dishes that people are hesitant to make at home but jump at the chance to order the dish when dining out. This version gives you options to prepare the dish in different ways and still retain that Benedict feeling. The recipe is for two, but it will easily scale if you are feeding more people.
SOFTWARE
· 2 English muffins, split
· 8 oz. chorizo, ground
· 1 c. sour cream
· 1 1/2 T. adobo sauce
· 2 t. lime juice
· 2 pinches of salt
· 1-2 T. butter
· 2 eggs
· 4 T. guacamole (store bought or make your own!)
METHOD
1. Toast the English muffins and put both halves of one on its own plate.
2. In a medium skillet over medium heat, cook the chorizo until brown and some of the oil has been released.
3. While the chorizo is cooking, mix together the sour cream, adobo sauce, lime juice, and salt in a small bowl. Taste and adjust the flavors to your liking. Set aside.
4. Once the chorizo is done, remove from the skillet to a small bowl and set aside. Leave behind the oil released from the meat.
5. Add enough butter for 2 tablespoons of oil/butter mix. Fry 2 eggs sunny side up. Season with salt and pepper if you like.
6. To assemble, place 1 T. of guacamole on each English muffin half. Add 2 to 3 oz. of the cooked chorizo on top of the guacamole. Place the fried egg on top of all that.
7. Drizzle the adobo sauce across the egg. Top with the remaining cooked chorizo.
8. Enjoy.
VARIANTS
If you want to go more traditional, you can definitely poach your eggs instead of frying them. That’s usually the step that confounds people. If you want to really bump up the heat factor, chop up a chipotle and add it to the adobo sauce. A tip for your sauce: If your flavors get too strong, add more sour cream to balance out the taste. Want to go really off the rails? Use a buttermilk biscuit instead of the English muffin. And I happen to have a biscuit recipe right here: Cast Iron Buttermilk Biscuits — #LarrysKitchen
