Mexican Eggs Benedict | HERDEZ® Brand | Salsas.com
The quintessential brunch staple gets a Mexican makeover with this fun recipe. Mexican eggs benedict from HERDEZ® kicks up the heat with chorizo and a delectable ancho chile hollandaise sauce.
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.salsas.com.
Ingredients
- 8 ounces Mexican chorizo, cooked and crumbled
- 2 English muffins, split and toasted
- 4 eggs, poached
- 1/2 cup HERDEZ® Guacamole Salsa
- 2 tablespoons chopped cilantro leaves
- 2 egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/4 cup butter, cubed
- 1/4 teaspoon salt
- 1/8 teaspoon ancho chile powder
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