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Chorizo Eggs Benedict

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

Prep 30 mins
Cook 30 mins
Total 30 mins
4 servings
1252 kcal


  • 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.