Spice up your brunch menu with this Chorizo Eggs Benedict with Chipotle Hollandaise. It’s a delicious Tex-Mex variation of a brunch classic!
Eggs benedict – pretty much any variation of it – has been my favorite breakfast item since I had it for the first time about 6 years ago. I’m also a BIG fan of chorizo, so combining them in this Chorizo Eggs Benedict with Chipotle Hollandaise just seemed like the natural “next variation” to try! And my-oh-my was that one of my better ideas. From the hash brown “waffle” base all the way to the chorizo hollandaise, and everything in between, this is breakfast or brunch perfection.
What you need to make Chorizo Eggs Benedict with Chipotle Hollandaise
This is just an overview – a full list of ingredients and quantities can be found below in the printable recipe card!
Chorizo – I use venison chorizo (because of course I do), but you can use your preferred type. Just make sure it is not the hard, dried chorizo!
Avocado – these are a nice creamy addition to the overall texture.
Jalapeno slices – these are optional, but add a bit of spice to the dish if you’re into that kind of thing.
For the Chiptole Hollandaise:
Egg yolks – these are the base of hollandaise sauce
Lime juice – for a little bit of tanginess
Crushed chipotles in adobo – really you just need the adobo sauce, so you can use a can of whole chipotles in adobo if that is all you can find
Melted butter – I mean, what would a hollandaise sauce be without butter??
For the Hash Brown “Waffles“:
Shredded potatoes – you can shred these fresh yourself, or buy the refrigerated or frozen shredded hash browns.
Salt & Pepper
For the Poached Eggs:
Eggs
White vinegar
Water
Want to try other eggs benedict variations?
Try my Corned Beef Hash Benedict and Eggs Benedict Cobb Salad!
How to make Chorizo Eggs Benedict with Chipotle Hollandaise
Full Printable Recipe Below!
Cook the chorizo in a medium pan over medium-heat, stirring and breaking up until crisp and cooked through. Remove to a paper towel-lined plate to drain off any excess grease.
To prepare the chipotle hollandaise:
Add the egg yolks, lime juice, and chipotles to a blender and blend for 4 minutes until well combined.
Meanwhile, melt the butter in the microwave.
With the blender running, slowly pour the butter in, and blend until it starts to emulsify and thicken.
Taste and season with salt, if needed.
To prepare the hash brown waffles:
Spray waffle iron with cooking spay and begin heat.
In a medium bowl, combine shredded potatoes, salt and pepper and mix.
Add a heaping ½ cup of the potato mixture to the waffle iron* and cook until golden brown and crisp. Repeat with remaining shredded potatoes.
To poach the eggs
Fill a deep skillet or stock pot with enough water to just cover the eggs when added (2-3″ of water) and bring to a gentle boil. Reduce heat so that it’s at a gentle simmer. You don’t want it boiling and creating too much turbulence.
Crack eggs, one at a time, into a small bowl, ramekin, or even a ladle. The smaller receptacle will help keep the egg from spreading out as much as if you dropped it directly into the water.
Add the vinegar to the water. This will help to keep the egg whites close to the yolk – less spreading is what you want!
Gently pour or lower the eggs into the water, one at a time and do not crowd them together. Use a spoon to gently move and turn them around in the water, keeping the whites somewhat contained.
Cook the eggs for approximately 2 minutes. This will ensure the egg whites are cooked, but the yolk is still good and runny. Keep an eye on them, you may even want to pull them out at 1 minute 45 seconds.
Remove to a paper towel-lined plate.
To assemble:
On each plate, place one hash brown waffle and top with about ¼-cup of chorizo, a few slices of avocado, and a poached egg. Spoon chipotle hollandaise over the top, and add a few jalapeno slices, if you like!
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Be sure to check out more favorite brunch recipes, below!
Chorizo Eggs Benedict with Chipotle Hollandaise
Equipment
- Waffle Iron
- Blender
Ingredients
- 1 lb chorizo
- 1 small avocado. peeled, pitted, and sliced
- Jalapeno slices, for topping (optional)
For the Chipotle Hollandaise
- 3 lg egg yolks
- 1 Tbsp lime juice
- 1 Tbsp crushed chipotles in adobo
- ½ cup butter, melted
For the Hash Brown Waffles
- 1 1/2 cups shredded potatoes (any excess water removed with a paper towel or clean kitchen towel)
- 1 tsp salt
- ½ tsp pepper
For the Poached Eggs
- 4 large eggs
- 1 Tbsp white vinegar
Instructions
- Cook the chorizo in a medium pan over medium-heat, stirring and breaking up until crisp and cooked through. Remove to a paper towel-lined plate to drain off any excess grease.
To prepare the chipotle hollandaise:
- Add the egg yolks, lime juice, and chipotles to a blender and blend for 4 minutes until well combined.
- Meanwhile, melt the butter in the microwave.
- With the blender running, slowly pour the butter in, and blend until it starts to emulsify and thicken.
- Taste and season with salt, if needed.
To prepare the hash brown waffles:
- Spray waffle iron with cooking spay and begin heat.
- In a medium bowl, combine shredded potatoes, salt and pepper and mix.
- Add a heaping 1/4 cup of the potato mixture to the waffle iron* and cook until golden brown and crisp. Repeat with remaining shredded potatoes.
To poach the eggs
- Fill a deep skillet or stock pot with enough water to just cover the eggs when added (2-3″ of water) and bring to a gentle boil. Reduce heat so that it’s at a gentle simmer. You don’t want it boiling and creating too much turbulence.
- Crack eggs, one at a time, into a small bowl, ramekin, or even a ladle. The smaller receptacle will help keep the egg from spreading out as much as if you dropped it directly into the water.
- Add the vinegar to the water. This will help to keep the egg whites close to the yolk – less spreading is what you want!
- Gently pour or lower the eggs into the water, one at a time and do not crowd them together. Use a spoon to gently move and turn them around in the water, keeping the whites somewhat contained.
- Cook the eggs for approximately 2 minutes. This will ensure the egg whites are cooked, but the yolk is still good and runny. Keep an eye on them, you may even want to pull them out at 1 minute 45 seconds.
- Remove to a paper towel-lined plate.
To assemble:
- On each plate, place one hash brown waffle and top with about ¼-cup of chorizo, a few slices of avocado, and a poached egg. Spoon chipotle hollandaise over the top, and add a few jalapeno slices, if you like!
Notes
Nutrition
More Great Brunch Recipes:
Avocado Toast with Egg from Making Miracles
Chicken Chilaquiles from Karen’s Kitchen Stories
Chorizo Eggs Benedict with Chipotle Hollandaise from Sweet Beginnings
Eggs Benedict with Asparagus from Art of Natural Living
Everything but the Bagel Breakfast Pockets from Books n’ Cooks
Hash Brown Potato Pie from Family Around the Table
Rose Mimosa from Cheese Curd in Paradise
Rosemary, Ham, and Parmesan Cheese Scones from Blogghetti
Spicy Huevos Grilled Cheese from Palatable Pastime
Spinach and Bacon Quiche with Swiss and Gruyere from Hezzi-D’s Books and Cooks
Tapioca Pearl Stir-fry/Sabudana Kichdi/Javvarisi Upma from Magical Ingredients
Wine and Cheese Muffins from That Recipe
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