Description
Mexican benedict is a spin on a classic brunch dish. A crunchy tortilla topped with chorizo, sunny side up eggs, jalapeno hollandaise, cilantro, sour cream, and cotija cheese.
Ingredients
- FOR THE JALAPENO HOLLANDAISE SAUCE:
- 1 Egg Yolk
- 1 Lemon
- 3 dashes Hot Sauce
- ½ teaspoons Salt
- 1 teaspoon Dijon Mustard
- 8 slices Pickled Jalapeños
- 1 dash Juice From Pickled Jalapeños
- ¼ cups Cilantro
- 1 stick Melted Butter
- FOR THE EGGS BENEDICT:
- 4 Tablespoons Oil, Divided
- 8 Corn Tortillas
- 1 pound Chorizo
- 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 egg yolk, lemon juice, hot sauce, salt, mustard, pickled jalapeños, jalapeno juice, cilantro, and melted butter. Blend until sauce has formed and set aside.
For the benedict:
Add 2 tablespoons oil to a skillet and fry tortillas 1–2 minutes on each side until crispy.
In a skillet, brown chorizo. In a separate skillet, melt butter and add remaining 2 tablespoons oil. Fry eggs in butter and oil mixture.
For each serving, plate 2 tortillas. Divide chorizo over each serving. Top with 2 eggs, drizzle with sauce, and garnish with cilantro, sour cream, and cotija cheese.
