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Chorizo Eggs Benedict with Chipotle Hollandaise

Spice up your brunch menu with this Chorizo Eggs Benedict with Chipotle Hollandaise. It’s a delicious Tex-Mex variation of a brunch classic!
4.34 from 3 votes
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Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Keyword: chorizo, Eggs Benedict
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 803kcal
Author: Jaida


  • Waffle Iron
  • Blender


  • 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


  • 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!


*If you don't have a waffle iron, you can just cook the hash browns in a skillet. Just shape into little "patties" and cook until crisp and browned before gently flipping and repeating on other side. Then gently remove to plates to assemble. 


Serving: 1g | Calories: 803kcal | Carbohydrates: 24g | Protein: 29g | Fat: 65g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 442mg | Sodium: 2252mg | Potassium: 633mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1685IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 5mg
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