Spicy Mexican Eggs Benedict | Neilson Dairy

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