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.–Angie Zoobkoff

CAN I KEEP LEFTOVER HOLLANDAISE SAUCE?

This recipe makes a lot of Hollandaise. Like…a lot. 4 sticks f butter’s worth of Hollandaise sauce. And trust us, you’ll most likely eat it all. But if you do have some leftovers, you’ll want to save it for another spectacular meal. Wrap it tightly and you can store it in the fridge for up to 3 days. You can rewarm it by placing it in a glass bowl and microwaving it for 15 seconds at 20% power, stir gently, and repeat until warmed through. It can also be slowly warmed in a double boiler over a low simmer, stirring often.

A plate topped with a serving of chorizo eggs benedict - chorizo hollandaise, garlicky spinach, and poached egg on toast.

Chorizo Eggs Benedict

5 / 2 votes
Eggs Benedict are unbeatable, the perfect brunch to me. Not Spanish at all, but when I made the chorizo hollandaise for the first time I swear I thought I had just changed the world forever.
David Leite
CourseBreakfast
CuisineSpanish
Servings4 servings
Calories1252 kcal
Prep Time30 minutes
Cook Time30 minutes
Total Time30 minutes

Ingredients 

  • 7 to 10 1/2 ounces fresh Spanish chorizo sausages (2 sausages), preferably lightly smoked, finely chopped
  • 4 sticks (1 lb) unsalted butter
  • 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 (9 oz) baby spinach
  • Sea salt and freshly ground black pepper
  • 4 slices brioche
  • Sweet smoked paprika (pimentón)

Instructions 

  • 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.
  • 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.
  • Meanwhile, set a medium saucepan or deep skillet filled with 2 inches (5 cm) water over medium heat and bring to a simmer.
  • 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.
  • Toast the brioche, place on serving plates, and top each with a spoonful of spinach.
  • 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 slottes apoon 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.
Spanish Made Simple Cookbook

Adapted From

Spanish Made Simple

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Nutrition

Serving: 1 portionCalories: 1252 kcalCarbohydrates: 20 gProtein: 20 gFat: 124 gSaturated Fat: 71 gMonounsaturated Fat: 33 gTrans Fat: 4 gCholesterol: 733 mgSodium: 1166 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Omar Allibhoy. Photo © 2017 Martin Poole. All rights reserved.

Recipe Testers’ Reviews

This chorizo eggs Benedict recipe is a perfect “stay in your 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, 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, red chorizo, and paprika. I would like to make the dish again but next time I’d 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 a 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 from 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.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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10 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.