Description
A flavorful twist on the classic Eggs Benedict, featuring poached eggs, avocado, chorizo, and fresh salsa.
Ingredients
Scale
- 8 large eggs
- 1 tablespoon white vinegar
- 4 English muffins, split and toasted
- 1 avocado, sliced
- 1 cup cooked chorizo
- 1 cup fresh salsa
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
- Crack each egg into a small bowl, then gently slide the eggs into the simmering water, one at a time. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny.
- While the eggs are poaching, prepare the English muffins by toasting them until golden brown.
- On each toasted muffin half, layer slices of avocado and a portion of cooked chorizo.
- Once the eggs are done, use a slotted spoon to carefully remove them from the water, allowing any excess water to drain off.
- Place one poached egg on top of each muffin half with avocado and chorizo.
- Spoon fresh salsa over the eggs and add a dollop of sour cream.
- Garnish with chopped cilantro and season with salt and pepper to taste.
Notes
- For a creamier texture, consider adding a sprinkle of crumbled feta cheese on top.
- You can substitute the chorizo with black beans for a vegetarian option.
- For extra spice, add sliced jalapeños to the salsa or top with hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 300mg