Mexican benedict is a twist on a classic brunch dish. A crispy tortilla topped with chorizo, sunny-side-up eggs, jalapeno hollandaise sauce, cilantro, sour cream and cotija cheese.
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE JALAPENO HOLLANDAISE SAUCE:
- 1 Egg yolk
- 1 Lemon
- 3 dashes Hot sauce
- ½ teaspoon salt
- 1 teaspoon Dijon Mustard
- 8 slices Marinated jalapenos
- 1 dash Pickled Jalapeño Juice
- ¼ cups Coriander
- 1 stick Melted butter
- FOR THE BENEDICT EGGS:
- 4 tablespoons Oil, Split
- 8 Corn tortillas
- 1 pound sausage
- 2 tablespoons Butter
- 8 Eggs
- Cilantro, sour cream and cotija cheese for garnish
Preparation
For the Jalapeno Hollandaise Sauce:
In a blender or food processor, add the egg yolk, lemon juice, hot sauce, salt, mustard, pickled jalapeños, jalapeno juice, cilantro, and melted butter. Mix until the sauce forms and set aside.
For the benedict:
Add 2 tablespoons of oil to a skillet and fry the tortillas 1-2 minutes on each side until crispy.
In a skillet, brown the chorizo. In a separate skillet, melt the butter and add the remaining 2 tablespoons of oil. Fry the eggs in the butter and oil mixture.
For each serving, make 2 tortillas. Divide the chorizo over each serving. Top with 2 eggs, drizzle with sauce and garnish with cilantro, sour cream and cotija cheese.
