Ingredients:

  • 8 oz (225 g) Spanish chorizo, sliced
  • 1/4 cup (60 ml) water or chicken broth
  • 4 large eggs
  • 1 tbsp (15 ml) white vinegar
  • 3 large egg yolks
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 tbsp (15 ml) lemon juice
  • 1-2 tsp (5-10 ml) chipotle in adobo sauce (adjust to taste)
  • Salt and pepper to taste
  • 4 English muffins, halved and toasted
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Heat a skillet over medium heat, add sliced chorizo and sauté until browned and cooked through. Pour in water or broth, reduce heat, and keep warm.
  2. In a small saucepan, whisk egg yolks over low heat until pale and creamy. Gradually whisk in melted butter until thickened. Add lemon juice and chipotle in adobo; season with salt and pepper.
  3. Bring a pot of water to a gentle simmer; add vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Poach eggs for 3-4 minutes or until whites are firm but yolks are runny. Use a slotted spoon to remove the egg and drain.
  4. Place a toasted English muffin half on a plate. Add a layer of cooked chorizo, followed by a poached egg. Drizzle chipotle hollandaise over the top. Garnish with fresh cilantro, if desired.