Chorizo Eggs Benedict

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.

Chorizo Eggs Benedict

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
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Ingredients

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  • 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)

Directions

  • 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.

Recipe Testers Reviews

This chorizo eggs Benedict recipe is a perfect "stay in you pajamas and relax with the newspaper Sunday morning brunch dish""! It definitely brings brunch to another level! It's not a speedy recipe since there are several parts, but it’s worth the effort. I added a splash of vinegar to the egg poaching water. We like our poached eggs a little harder so 3 minutes was best for our eggs.

The first words out of my husband’s mouth after taking a bite, were "you can make this again!" And I will. The hollandaise was unbelievably rich and creamy and perfectly balanced against the soft spinach and chewy bread. I made a half recipe for two of us, though there was still plenty of hollandaise left even after halving it. I used toasted English muffins as I couldn't get brioche.

This chorizo eggs Benedict dish looked attractive with the vibrant green spinach, yellowish orange Hollandaise sauce and the red chorizo and paprika. I would like to make the dish again but next time I would use pre-cut chorizo slices instead of the whole sausage as there were large thick pieces of chorizo in my dish. I thought the recipe worked well and would recommend it to others. I used an electric-blender to mix the hollandaise sauce when my arm got tired using a balloon whisk. This meant I got a small amount of blitzed chorizo in the sauce (as I tried to prevent most of the chorizo going into the sauce at this stage).

This chorizo eggs Benedict recipe makes a rich and decadent breakfast with layers of flavors that come together quickly and easily. I substituted hot Mexican chorizo when my market didn’t have Spanish chorizo. This was my first time making eggs Benedict and I don’t know why I waited so long.

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Comments

  1. I tried this recipe and the only problem I had was the hollandaise sauce. It did not come out thick and creamy but rather thin and buttery. What I mean by buttery is that the ingredients did not blend well. It looked like I had a bowl of butter that was separated from everything else. Taste was fine but the texture was terrible. Not sure if butter was supposed to be clarified in the recipe did not say and that it was too much butter. Maybe you can tell me what I did wrong. I would greatly appreciate it.
    Thank You, Jack

    1. Hi Jack, so sorry that you encountered this problem. It is fairly common to have a sauce break and can be caused by numerous factors; the fat was added too quickly, the sauce got too hot, the sauce was kept warm for too long or it was refrigerated. There is an easy fix though, you can try to correct it by whisking in a teaspoon of boiling water, one drop at a time. If that doesn’t work, put another egg yolk in a bowl and very slowly whisk in the broken sauce. Usually, the sauce will come back together. Hope this helps!

        1. Thanks so much for giving it a go again, Jack. Kindly let us know how it goes. The sauces can be tricky, and often through no fault of our own. I’m thinking even the barometric pressure and phase of the moon play into it…

  2. 4 sticks unsalted butter (1 pound or 450 grams) ??? Are you sure of the butter amount? Are you trying to swim in butter or what? Please check on the amount of butter…Wow!!!!!

    1. Andrew, I gather from your comment you haven’t made the dish, is that correct? And, yes, we agree, it does seem like a lot of butter, doesn’t it? But then, butter makes everything better. We tested the recipe in our home kitchens with the amount of butter listed and rest assured, it’s rich and creamy and not an everyday sort of thing but a marvelous occasional indulgence.

      1. Renee, I make chorizo and eggs all the time. I buy authentic Spanish chorizo from La Tienda Online. I love chorizo and eggs for any meal of the day. Six eggs are mixed with two tablespoons of milk while the chorizo’s, skin removed, are sauteed in two tablespoons of EVOO. Salt and pepper added to taste.

        Next time I make chorizo and eggs, I will use unsalted butter instead of EVOO.

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