VIDEO : Cheats Chorizo Eggs Benedict

If you are as big of a fan of Eggs Benedict than me and have no clue how to tackle the tricky golden hollandaise sauce, then this is a recipe for you.

For years I had cooked it from scratch until a moment of creative experimentation led me to the ultimate cheat way. No need for a bain marie, the faff of whisking, this way is fool proof.

To make it all you need is saucepan of butter, heated until hot and a handwhisk. Also, if you can, I highly recommend using the special large blending cup that often comes with the hand blender. These are high sided and have less surface area, whick means the egg gets beaten into the butter more easily.

VIDEO : Cheats Chorizo Eggs Benedict

Certainly this is not a dish to reside to breakfast alone. It also makes a mighty fine weekday supper, when you feel the need for a little winter comfort. There is nothing not to like about a bit of spicy chorizo, a soft poached egg and the decadence of buttery hollandaise to relax with in front of the tv.

Cheats Chorizo Eggs Benedict Recipe

Serves 2

  • 4 eggs
  • 150 chorizo, sliced in thick pieces
  • 100g baby leaf spinach, washed
  • fresh flat leaf parsley, finely chopped to garnish
  • a dash of white wine  vinegar

For the Hollandaise

  • 1 egg yolk
  • 1 teaspoon water
  • 1 teaspoon fresh lemon juice
  • sea salt
  • 100g unsalted grass fed butter
  • a pinch of cayenne pepper
  • muffins, crumpets, for serving (I used gluten free ones)

VIDEO : Cheats Chorizo Eggs Benedict

Method

First wilt the spinach in a pan with a knob of butter and a pinch of salt (show short clip, all close up after intro)

Slice the chorizo sausage thickly and fry in a hot pan until crisp, then set aside. (show short clip, all close up after intro)

For the hollandaise

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a hand blender cup
Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides.

Meanwhile, heat a large pan of water, with a dash of vinegar. Bring to a gentle boil. When the water is boiling add the eggs. Do this in batches.

Toast the muffins.

Back to the hollandaise. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper

When the eggs are poached, remove from the water and place on a kitchen towel to dry.
Place the wilted spinach and chorizo on the muffin. Top with the egg, then finally the hollandaise, an extra dusting of cayenne and the chopped parsley.

Eat immediately

 

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