Spicy Mexican Eggs Benedict
Get step by step directions to make this Spicy Mexican Eggs Benedict recipe from Neilson Dairy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.neilsondairy.com.
Cooking tools:
- Blender
- Saucepan
- Stove
- Microwave
- Measuring cup
- Mixing bowl
- Slotted spoon
- Oven
- Toaster
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 egg yolks
- 15 ml (1 tbsp) lime juice
- 15 ml (1 tbsp) warm water
- 2 ml (1/2 tsp) Mexican chili powder
- 2 ml (1/2 tsp) smoked paprika
- 1 ml (1/4 tsp) salt
- 125 ml (1/2 cup) Neilson butter
- 15 ml (1 tbsp) white vinegar
- 5 ml (1 tsp) salt
- 8 large eggs
- 4 English muffins, split in halves
- Thin slices of dried chorizo sausage
- 2 ripe avocados, pitted, peeled, and sliced
- 125 ml (1/2 cup) Armstrong Tex Mex Shredded Cheese
- 2 green onions, minced
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