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.–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.
Chorizo Eggs Benedict
- 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)
- 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.
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.
Originally published August 12, 2017