Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise .psd

Rules of life:

1) You can and should judge a brunch spot on its eggs benedict. Which also means it’s necessary that you order it every single time you go to a new spot for brunch. But it’s all in the name of scientific research, so that makes it OK. Science is important.

2) Eggs benedict always scores more points if it’s served on a biscuit. No offense meant at all to my man, English muffin; I love you with peanut butter for breakfast. But eggs benedict just works better on biscuits.

3) Avocado makes everything better. I can honestly say, I’d 10 times rather have avocado on my eggs benedict than Canadian bacon/ham. Of course, I guess the chorizo in the biscuit in this recipe made up for the missing ham, but whatever. Minor details.

4) Hollandaise sauce is all butter and egg yolks. When is it ever socially acceptable to pour a bowl of butter and egg yolks on your food unless it’s hollandaise sauce on eggs benedict? Take advantage of this when you can.

5) Mexican-inspired eggs benedict is 10 times better than a traditional benedict. And that’s saying a lot as eggs benedict is already 10 times better than most things in life I can think of.

There you have it. Five simple rules that are pretty easy to follow, right? I have been craving eggs benedict for weeks and decided to add a little Mexican twist to mine. Chorizo in the biscuits, chipotle in the hollandaise, and avocado instead of ham. And we’re in business.

Mexican Eggs Benedict (serves 2):
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  • 4 eggs
  • 1 avocado
  • 4 chorizo biscuits (recipe below)
  • 1/4 C chipotle hollandaise sauce (recipe below)

Let’s start with the chorizo biscuits, shall we?

Chorizo Biscuits (makes about 10):
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  • 2 1/3 C all-purpose flour
  • 1 T sugar
  • 1 1/2 T baking powder
  • 1 t cream of tartar
  • 1/4 t salt
  • 1 1/2 t paprika
  • 1 stick butter, chilled
  • 3 green onions, chopped
  • 1 C chopped chorizo (about 2 links)
  • 1 1/3 C buttermilk
  • 1 large egg

Chorizo Biscuits Ingredients.jpg

When I decided to make my eggs benedict with avocado, I knew I must incorporate chorizo somehow. At first I was going to layer it on the biscuit with the avocado, but then I decided to just build it in instead. And it was the best idea ever because these biscuits are amazingly good on the benedict and completely on their own. Love.

Chorizo Biscuits Chorizo and Green Onion.jpg

Start by whisking together flour, sugar, baking powder, cream of tartar, salt, and paprika in a large bowl.

Chorizo Biscuits Flour Mixture.jpg

Chop the chilled butter into little pieces.

Chorizo Biscuits Butter.jpg

And then work it into the flour mixture, using a pastry blender or your fingers. Blend until the mixture is coarse.

Chorizo Biscuits Flour Butter.jpg

Then mix in the green onion and chorizo, too.

Chorizo Biscuits Mixture.jpg

In a separate small bowl, whisk together the buttermilk and egg.

Chorizo Biscuits Buttermilk Egg.jpg

Add it to the flour mixture and stir until it’s just incorporated.

Chorizo Biscuits Batter.jpg

Scoop about 1/4 C of the dough with a measuring cup or ice cream scoop onto a parchment-lined baking sheet. Place about 2 inches apart. I used a biscuit cutter to give the dough a little more shape.

Chorizo Biscuits Baking.jpg

Bake biscuits at 400 degrees for about 18-20 minutes, until they’re starting to brown.

Oh my gosh, YUM. I can’t even look at these right now.

Chorizo Biscuits Baked.jpg

Once my biscuits were in the oven, I got started on my hollandaise sauce. For a Mexican twist, I gave it a little chipotle kick, of course. People think hollandaise is really tough to make, but it’s actually not.

Chipotle Hollandaise Sauce:
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  • 3 egg yolks
  • 1 T water
  • 1 T fresh-squeezed lime juice
  • 1 stick very soft, unsalted butter
  • 1 tsp chipotle powder, plus more to taste
  • Pinch salt
  • Pinch freshly ground pepper

Chipotle Hollandaise Sauce Ingredients.jpg

Separate the egg yolks from the whites (it’s best if you use your hands!). Put the egg yolks in a medium heat-proof bowl (should be a double boiler or fit another pan to make a double boiler). Add 1 T lemon and 1 T water. Whisk together until the mixture gets thicker and more pale.

Chipotle Hollandaise Sauce Egg Yolks.jpg

Now, place the bowl over a double boiler (or a pan filled halfway with simmering water) with the heat on low. Whisk like a crazy person. If your mixture starts to resemble eggs, remove from boiler for a few seconds and continue whisking.

The yolks will increase in volume, thicken, and get frothy-ish. When the bottom of the pan starts to show through the streaks as you’re whisking, you can start adding in the butter.

Chipotle Hollandaise Sauce Egg Heated.jpg

Add the warm butter a bit at a time, continuing to whisk the whole time. Keep adding more butter until you get a good consistency. You’ll probably need the whole stick. Many recipes call for a stick and a half, but I kept it to one.

Chipotle Hollandaise Sauce Butter.jpg

Remove hollandaise from heat and stir in chipotle, salt, and pepper.

Chipotle Hollandaise Sauce Mixture with Chipotle.jpg

If your hollandaise begins to thicken again before you’re ready to use it, whisk in a few drops of warm water. Cover your hollandaise and keep warm until you’re ready to use.

Now to prepare the rest of the benedict!

Poaching eggs is like most anything in cooking. The more you do it, the easier it gets. I think it’s pretty easy, but it’s also easy to mess up occasionally.

Fill a pot of water with two inches of water and bring to a boil. Lower to a simmer.

Crack an egg into a small bowl and gently drop egg into simmering water (lower bowl all the way to water to release egg). You can drop another egg in, too, if you feel confident.

Mexican Eggs Benedict Poached Eggs.jpg

Let simmer for about 3 minutes and then remove egg with slotted spoon to a paper towel covered plate or bowl. Continue with the rest of the eggs.

Mexican Eggs Benedict Poached Eggs Done.jpg

Now build the benedict by layering avocado on two chorizo biscuits.

Mexican Eggs Benedict Avocado.jpg

And placing a poached egg on top of each.

Mexican Eggs Benedict Avocado and Eggs.jpg

Then drizzle on however much hollandaise sauce you want. Sprinkle a little more chipotle on if you’re in the mood. And when aren’t you?

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise Sauce 5.jpg

I’m getting hungry all over again. Like seriously hungry.

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise Sauce 8.jpg

Maybe it’s not the prettiest dish on the planet, but this was legitimately one of my favorite benedicts of ever. Chris actually said this was the best thing that he’s eaten all year and that it should be served in a restaurant. He loves me and has to say things like that, but that still made me really happy to hear. The best thing he’s had all year! (wait, what does that say about everything else I’ve made??).

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise Sauce 9.jpg

But really, this does make me want to open my own Southwestern/Mexican inspired restaurant and put this as #1 on the menu. Or, OK, the only thing on the menu. I could whip up a mean Bloody Mary, too? That’s all you really need for breakfast anyway.

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise Sauce 10.jpg

Back to the eggs benedict at hand. The hollandaise sauce was super zingy with a little chipotle bite and the avocado added a nice creamy earthiness. Canadian bacon would have been way too much on this benedict and the little baked in bits of chorizo were much easier to handle. I was happy with my decision.

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise Sauce 12.jpg

But digging into the eggs benedict and discovering the poached eggs were pretty close to perfect might have been the best part.

Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise Sauce 13.jpg

No wait, it was the hollandaise. No, the biscuit. Ugh, I don’t even know anymore. I guess I’ll need to make this all over again.

What would be on your dream eggs benedict? Please tell me you love it as much as I do!


33 Responses to "Mexican Eggs Benedict with Chorizo Biscuits and Chipotle Hollandaise"

  1. The fact that you added chorizo to the actual biscuits has me drooling. I totally agree the solidness of a brunch spot rests greatly upon how good they can can make Eggs Benedict (with the possible exception of Henrietta’sTable which, despite being amazing, inevitably/sadly has cold eggs benny). Clearly your house has great brunch!

  2. Yes. Yes. and YES. All of my favorites in one dish… i’m SO in.

  3. Pam says:

    Could breakfast get any better than this? I don’t think so. YUM!

  4. Odetta says:

    Best ever???? Yessss. Get in my belly please.

  5. Whoa, what a breakfast! My husband would do just about anything for me if I made this for him!

  6. One of my favorite eggs benedict in the area is at Cambridge Common, and it’s an avocado eggs benedict. SO good!

  7. Monique says:

    mouth. watering.
    Gorgeous! looks great!

  8. Nicole says:

    This looks incredible!! I love the color of the chipotle hollandaise, too. Everything is better with avocado, right?

  9. Emily says:

    this looks amazing. nicely played! I’d love to see your favorite local spots for eggs benedict!

  10. These look so good! Love the mexican twist on them!

  11. Bree says:

    Oh la la! I could use some of those babies now! The look amazing!

  12. Gia Grossman says:

    I think I could impress a brunch guest or two if I whipped this up in my kitchen! I love that there is chorizo in the biscuit and the avocado makes a complete meal!

  13. Mary says:

    Oh what a GREAT dish!! tons of flavor – I really love the chorizo in the biscuit – my mouth is watering!!!
    Mary x

  14. This has SO many of my husband’s favorite things in it… I would win some major points if I made them for him ;). Maybe for his birthday!

  15. Megan says:

    I can almost follow all your eggs Benedict rules, but I’d rather have a well-toasted English muffin than a biscuit. The ham is alright, avocado is definitely better, and I like corned beef hash as another option. I recently saw someone made eggs Benedict on fried green tomatoes… that seems like another awesome option.

  16. one of my favorite words- Chipotle. I use it in any and everything! These eggs look amazing!!!!

  17. The Duo Dishes says:

    Yum yum yum. Can we add a crab cake on there? That’s the new fave way we’ve had eggs benedict.

  18. baker street says:

    Now that’s my kinda breakfast! It looks fantastic!!

  19. shane says:

    i want this now!

  20. Daisy says:

    I agree with all those 5 rules!!! this EB is spot on and could totalllly be served in a restaurant. with a bloody mary.

  21. Shannon says:

    this sounds like a totally killer eggs benedict!! yum.

  22. OliePants says:

    Breakfast doesn’t quite satisfy me without eggs and eggs benedict are an anytime of the day kinda dish for me. This looks fantastic!!!

  23. lena says:

    i’ve never tried making hollandaise sauce at home. Sues, not only you’re hungry, you’re making me hungry too! i love your colourful whisks!

  24. definitely agree that avocado makes everything better!

  25. sharon says:

    I know a guy who would think he’s died and gone to heaven if he could have this for his Sunday breakfast! As usual, your photos are mouthwatering and magnificent!!

  26. AllieBeau says:

    That looks AMAZING. Chipotle hollandaise is right up my alley.
    My most-favorite eggs benny combo is actually at Lucky’s in Boston (and in my house somewhat regularly) sub sourdough toast, sub prosciutto, add thick sliced, lightly grilled beefsteak tomato. NOM.

  27. Victoria says:

    You had me at Hollandaise. Seriously, eggs Beni is my all time favorite breakfast food. And I’m with you, it’s not always about the ham. I actually prefer other filling choices (avocado is one of my favorites too), as well as other non-English muffin options for the base. These biscuits are out of this world! The Hollandaise turned out perfectly as well. Bravo!

  28. this looks perfect…even though i’m a fan of english muffin > biscuit. but that’s how my favorite local place does it!

  29. Tania says:

    this looks amazing! Just the biscuits seem like they would be delish…

  30. Sharon says:

    Next time you’re in Newport, RI for brunch… I highly recommend Diego*s, which is a cafe right on Bowen’s Wharf in the main downtown drag. My friends happen to own the place, however…I cannot say enough about the Mexican inspired Eggs Benedict I had there. Enjoy! SMC (Beth’s nerdy work friend who has a secret blog following crush on you! We have to meet soon!)

  31. Sues says:

    @Sharon- Aw thanks!! We definitely need to meet soon! And I’m going to Newport for a wedding next month… But don’t know if I’ll have time for brunch amongst all the wedding activities. I’m definitely going to try, though, because this sounds awesome!!

  32. Kim says:

    This looks amazing, and I can’t wait to try it. But am I the ONLY ONE who does NOT see Chipotle in the recipe for the Chipotle Hollandaise Sauce?

    3 egg yolks
    1 T water
    1 T fresh-squeezed lime juice
    1 stick very soft, unsalted butter
    Pinch salt
    Pinch freshly ground pepper

  33. Sues says:

    @Kim- Whoa, good call! This has been updated. I used 1 tsp chipotle powder, but note that you could also use 1 Tbsp of adobo sauce from a can of chipotles 🙂

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