Southwest Benedict with Green Chile Hollandaise
Try the classic Benedict topped with chorizo and green chile hollandaise for a Latin flair!
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Minor's® Hollandaise Sauce Gluten Free, hot -- 2 cup
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Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free -- 1/4 cup
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Eggs -- 32 ea
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English muffins -- 16 ea
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Chorizo, grilled, sliced, hot -- 32 oz
Preparation
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.
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