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Chipotle Chorizo Eggs Benny

Today Lyndsay's going to show you her Tex Mex version of Eggs Benedict. You're going to want to book mark this one because it's super easy to make and even more delicious!
Ingredients
  Chipotle pepper in adobo sauce 1 Tablespoon, chopped finely
  Sour cream 1 Cup (16 tbs)
  Fresh lime juice 1 Teaspoon
  Adobo sauce To Taste
  Mayonnaise 2 Tablespoon
  Chorizo sausage 1 Pound
  English muffin 3 (Extra crispy muffins used)
  Egg 6 Large
  Cilantro 1 Tablespoon (Optional)
Directions

MAKING

1. Gently heat the sour cream and mayo, and then whisk in 1 tbsp of crushed chipotle peppers, along with enough adobo sauce to suit your taste and the fresh squeezed lime juice.

2. Remove the sausage meat from their casings. Divide into six equal portions and form into 6 patties

3. Fry the chorizo patties in a non stick pan until cooked through and crispy. Set aside and keep warm.

4. Split three English muffins and then lightly butter each half. Place the english muffins onto a non-stick baking sheet and broil until lightly toasted.Turn the oven off and keep warm until ready to serve.

5. Poach 6 eggs for three minutes.

SERVING

6. Place a sausage patty onto each toasted English muffin half followed by a perfectly poached egg, a generous dollop of the chipotle sauce, and finish with fresh cilantro.

Recipe Summary

Cuisine: 
Tex Mex
Method: 
Assembled
Course: 
Breakfast
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Chipotle Chorizo Eggs Benny Recipe Video