Mexican Eggs Benedict

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Mexican Eggs Benedict

Ingredients

  • 8 ounces Mexican chorizo, cooked and crumbled
  • 2 English muffins, split and toasted
  • 4 eggs, poached
  • ½ cup HERDEZ® Guacamole Salsa
  • 2 tablespoons chopped cilantro leaves
  • 2 egg yolks
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • ¼ cup butter, cubed
  • ¼ teaspoon salt
  • 1/8 teaspoon ancho chile powder

Directions

  1. In a small saucepan over low heat, whisk together egg yolks, water, and lemon juice.
  2. Cook, stirring constantly, 1 to 2 minutes or until mixture begins to bubble.
  3. Gradually stir in butter cubes until butter is incorporated and sauce is thickened.
  4. Remove from heat. Stir in salt and chili powder. Serve immediately.
  5. Divide chorizo evenly over English muffins. Top each with one egg.
  6. Spoon desired amount of Ancho Hollandaise over egg.
  7. Top with guacamole salsa. Garnish with cilantroblack pepper, How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at  dietaefectiva.netto learn more about our program.CG