Southwest Benedict with Green Chile Hollandaise

Try the classic Benedict topped with chorizo and green chile hollandaise for a Latin flair!
  • 0:20 TIME
  • 16 Portions



Minor's® Hollandaise Sauce Gluten Free, hot

2 cup

Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free

1/4 cup
Eggs32 ea
English muffins16 ea
Chorizo, grilled, sliced, hot32 oz



  1. Whisk together hollandaise and Poblano Flavor Concentrate. Reserve.
  2. Bring a heavy- bottomed pot of water to a boil; reduce to a simmer. Crack eggs into individual ramekins and add one at a time to the simmering water. Poach for 7-9 minutes, to desired doneness. While the eggs are cooking, split each English muffin and toast. Arrange the grilled chorizo on the English muffin halves. Remove the poached eggs from the pot with a slotted spoon, removing any excess moisture. Place egg on top of the chorizo.
  3. Top with green chile hollandaise.

Serving Suggestions/Variations

Serve with a side of fruit and whole grains for a balanced meal.