Chorizo Eggs Benedict

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.

Ingredients

Instructions

Nutrition