Chorizo Avocado Benedict

Chorizo Avocado Benedict is a bold, flavor-packed twist on the classic brunch favorite. Spicy Mexican chorizo, creamy avocado salsa, and perfectly poached eggs are layered on toasted English muffins, then finished with a zesty lime–cilantro hollandaise. Rich, vibrant, and indulgent, this dish is perfect for weekend brunch or special occasions when you want to impress.

Why You’ll Love This Recipe

Big, Bold Flavors – Smoky chorizo, bright lime, and creamy avocado balance beautifully.
Brunch-Worthy Upgrade – A fun, modern spin on traditional eggs Benedict.
Restaurant-Style at Home – Impressive presentation with achievable techniques.
Customizable Heat – Easily adjust spice levels to your taste.
Perfect for Entertaining – Ideal for brunch gatherings or holiday mornings.

Ingredients You’ll Need

For the Benedict Base

4 English muffins, split and toasted – Crispy and sturdy for layering.
8 oz fresh Mexican chorizo, casings removed – Spicy, juicy, and flavorful.
8 large eggs – For perfectly poached eggs.
1 tablespoon white vinegar – Helps egg whites set cleanly when poaching.

Avocado Tomato Salsa

2 ripe avocados, diced – Creamy and rich.
1 cup cherry tomatoes, diced – Fresh acidity and color.
1/4 cup fresh cilantro, chopped – Bright herbal notes.
Salt & lime juice, to taste – Enhances freshness.

Lime–Cilantro Hollandaise

3 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon fresh lime juice – Replaces lemon for a Mexican-inspired twist.
1/2 teaspoon cayenne pepper – Adds gentle heat.
Salt, to taste

Garnish

Red pepper flakes
Fresh cilantro

Step-by-Step Instructions

Cook the Chorizo

Heat a large skillet over medium-high heat. Crumble chorizo into the pan and cook for 6–8 minutes, breaking it up as it browns. Cook until crispy at the edges. Drain excess fat if needed, leaving about 1 tablespoon for flavor. Set aside and keep warm.

Make the Lime–Cilantro Hollandaise

In a blender, combine egg yolks, lime juice, cayenne pepper, and a pinch of salt. Blend for 30 seconds. With the blender running on low, slowly drizzle in melted butter until thick and creamy (about 2 minutes). Add 2 tablespoons of chopped cilantro and pulse briefly. Taste and adjust seasoning. Keep warm by placing the blender container in warm water.

Prepare the Avocado Salsa

In a bowl, gently mix diced avocado, cherry tomatoes, and remaining cilantro. Season lightly with salt and a squeeze of lime juice. Toss carefully to keep the avocado intact. Set aside.

Poach the Eggs

Bring a large saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide in the egg. Poach for 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.

Toast the Muffins

Toast English muffins until golden and crisp. Lightly butter if desired.

Assemble the Benedict

Place toasted muffin halves on plates. Spoon warm chorizo over each half, top with a poached egg, and generously drizzle with lime–cilantro hollandaise. Finish with avocado salsa, red pepper flakes, and extra cilantro.

Serve immediately while warm and indulgent.

Chef’s Tips & Notes

Use Mexican chorizo – Spanish chorizo is cured and won’t give the same texture or flavor.
Hollandaise Rescue Trick – If it separates, blend in 1 teaspoon of warm water.
Egg Control – Keep poaching water at a simmer, never a rolling boil.
Make-Ahead Friendly – Chorizo can be cooked a day ahead and reheated gently.
Adjust the Heat – Add jalapeño to the salsa or more cayenne to the hollandaise for extra spice.

Timing & Yield

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Variations

Gluten-Free: Swap English muffins for gluten-free bread or roasted sweet potato slices.
Lighter Version: Use turkey chorizo and serve with yogurt-lime sauce instead of hollandaise.
Extra Crunch: Add pickled red onions or crispy potatoes on the side.
Vegetarian Twist: Replace chorizo with spiced roasted mushrooms or chipotle black beans.

Final Thoughts

Chorizo Avocado Benedict is everything brunch should be—rich, vibrant, comforting, and just a little indulgent. The contrast between spicy chorizo, creamy avocado, and silky hollandaise creates a dish that feels elevated yet deeply satisfying. Perfect for slow weekends, celebrations, or whenever you want to bring bold flavors to the breakfast table. 🌶️🥑🍳