Eggs Benedicto
Recipe

Title

Eggs Benedicto

Created date

January 15, 2017

Recipe details - RV

In 1894, a hungover Lemuel Benedict called room service at the Waldorf, New York, and ordered toast, bacon, and two poached eggs smothered in hollandaise sauce. The Waldorf’s chef was so impressed that he put the dish on his menu, and the rest is history. Of course, there are some who would say you should never mess with a classic. Those dudes are idiots. We love chorizo, avocado, and stuff. Spice is great for a hangover, too. Old Lemuel would have ordered our version, for sure. Excerpted from Twisted: The Cookbook by Team Twisted, published by Ryland Peters & Small, $23.95. Copyright © 2016. Photography by Stephen Conroy. Used with permission by the publisher.

Meal Type: 
Breakfast/Brunch
Main ingredient: 
Eggs
Servings: 
4

Ingredients

2 ripe haas avocados, stoned and peeled

1 scallion/spring onion, finely sliced

1/2 deseeded red chili, finely sliced

1 lime, juice of

2 tablespoons roughly chopped cilantro/coriander

salt

4 cooking chorizo sausages

3 tablespoons honey

8 eggs

4 English muffins, halved

1/2 cup (50 grams) feta cheese, crumbled (optional)

a few pinches of cayenne

1 1/2 cups (300 millilitres) Greek yogurt

3 tablespoons chipotle chilies in adobo (or sriracha)

1/2 lime, juice of

pinch salt

Directions

Make your sauce by mixing all ingredients together in a bowl.

You want it to be hollandaise sauce-consistency, so add more lime juice to thin out if necessary.

Leave at room temperature.

Roughly mash your avocado flesh with the scallion/spring onion, chili, lime, cilantro/coriander, and a good pinch of salt. Set aside, covered.

Make a shallow incision down one side of your cooking chorizo. Dig your fingers in and rip open—this will give you a nice rough texture for frying.

Make a couple of slashes on the other side (to stop them from curling up). Fry, ripped side down, in a hot pan for about 3 minutes until you start to get some charring.

Flip and cook on the other side. Squeeze in your honey and glaze your chorizo. Remove from the heat.

Poach your eggs.

Toast your muffin halves. Spread some avocado over each half. Top with your glazed chorizo, then the poached egg.

Add a couple of spoonfuls of the sauce. Crumble over some feta (if using) and fleck over some cayenne. Come on!

Tags

Eggs Benny
Eggs Benedict
Egg Recipes
Breakfast
Brunch
lunch

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