Mexican Benedict

Name: Mexican Benedict
Ingredients: FOR THE JALAPENO HOLLANDAISE SAUCE:; 1 Egg Yolk; 1 Lemon; 3 dashes Hot Sauce; 1/2 teaspoons Salt; 1 teaspoon Dijon Mustard; 8 slices Pickled Jalapenos; 1 dash Juice From Pickled Jalapenos; 1/4 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

17 ingredients

6 steps

Ingredients

FOR THE JALAPENO HOLLANDAISE SAUCE:
1 Egg Yolk
1 Lemon
3 dashes Hot Sauce
1/2 teaspoons Salt
1 teaspoon Dijon Mustard
8 slices Pickled Jalapenos
1 dash Juice From Pickled Jalapenos
1/4 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

Directions

1

For the jalapeno hollandaise sauce:
2

In a blender or food processor, add egg yolk, lemon juice, hot sauce, salt, mustard, pickled jalapenos, jalapeno juice, cilantro, and melted butter. Blend until sauce has formed and set aside.
3

For the benedict:
4

Add 2 tablespoons oil to a skillet and fry tortillas 1-2 minutes on each side until crispy.
5

In a skillet, brown chorizo. In a separate skillet, melt butter and add remaining 2 tablespoons oil. Fry eggs in butter and oil mixture.
6

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.