Chorizo eggs Benedict is a layering of brioche, spinach, poached eggs, Spanish chorizo, classic Hollandaise sauce, and a dusting of smoked paprika. It’s an Iberian take on the classic French breakfast.
Eggs Benedict with chorizo hollandaise is a spectacular Spanish-inspired riff on everyone’s fave brunch classic. Rich and creamy hollandaise spiked with spicy sausage teams up with garlicky spinach in lieu of the traditional ham. Consider it your next-level weekend fix. Originally published August 12, 2017.–Angie Zoobkoff
How To Store Leftover Hollandaise Sauce For Future Use
Did you look at the ingredient list and notice that it calls for 4 sticks of butter? Yep. That makes a lot of hollandaise sauce. And trust us, you’ll most likely eat it all. If you happen to have any leftover, it’ll keep nicely in the fridge, wrapped tightly, for up to 3 days. To warm it before serving it again, place the sauce in a glass bowl and microwave it for no more than 15 seconds at 20% power. Stir gently and repeat until warmed through. You’re welcome.
Chorizo Eggs Benedict
- Quick Glance
- 30 M
- 30 M
- Serves 4
- 2 fresh Spanish chorizo sausages, preferably lightly smoked (7 to 10 1/2 oz), finely chopped
- 4 sticks unsalted butter (1 lb)
- 4 to 8 large eggs
- 5 large egg yolks
- Juice from 1/2 lemon (1 to 2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, finely chopped
- 4 1/2 cups baby spinach (9 oz)
- Sea salt and freshly ground black pepper
- 4 slices brioche
- Sweet smoked paprika (pimentón)
- 1. In a medium skillet set over medium heat, sauté the chorizo until lightly browned, 3 to 4 minutes. Stir in the butter and let it melt. Remove from the heat.
- 2. Pour some water into a small saucepan over medium heat. In a heatproof bowl slightly larger than the saucepan, combine the egg yolks, lemon juice, 2 tablespoons water, and a pinch of salt. Rest the bowl over the saucepan and whisk until the egg mixture becomes fluffy but not overcooked, 2 to 3 minutes. While continuing to whisk, slowly add the chorizo butter in a thin stream until the sauce has fully emulsified and takes on a creamy mayonnaise-like texture, about 5 minutes longer. Add a touch of salt and pepper and set aside.
- 3. Meanwhile, set a medium saucepan or deep skillet filled with 2 inches (5 cm) water over medium heat and bring to a simmer.
- 4. Wipe out the skillet you used for the chorizo, return it to medium heat, and warm the oil. Toss in the garlic and sauté for a few seconds before adding the baby spinach. Cook for 1 minute to allow the spinach leaves to wilt. Season with salt and pepper and set aside.
- 5. Toast the brioche, place on serving plates, and top each with a spoonful of spinach.
- 6. Working with 1 egg at a time, break it into a ramekin. Lower the edge of the ramekin to just above the simmering water and slowly tilt the egg into the water. Gently poach until the eggs are cooked to your liking, 2 to 4 minutes. Use a slotted spoon to remove the eggs from the water, allow them to drip dry or place them on a clean towel for a moment, and then place 1 or 2 eggs on top of each brioche. To finish, spoon the warm chorizo hollandaise over the poached eggs and sprinkle pimentón over each one. Devour immediately.