Eggs benedict with spinach and chorizo hollandaise

Eggs benedict with spinach and chorizo hollandaise

Huevos con chorizo benedictinos

By
From
Spanish Made Simple

Eggs Benedict are unbeatable, the perfect brunch to me. Not Spanish at all, but when I made the chorizo hollandaise for the first time I swear I thought I had just changed the world forever. I thought to myself ‘I have just brought eggs Benedict to a whole other level’. I was full of pride. I don’t want to sound arrogant but, honestly, my weekend mornings haven’t been the same again since.

Ingredients

Quantity Ingredient
2 fresh spanish chorizo sausages, finely chopped, (preferably lightly smoked)
450g unsalted butter
4-8 eggs, plus 5 yolks
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
250g baby spinach
salt
freshly ground black pepper
4 slices toasted brioche, to serve
sweet pimenton, to serve

Method

  1. Heat a frying pan over a medium heat and dry-fry the chorizo for 3–4 minutes. Add the butter and melt.
  2. Pour some water into a small saucepan over a medium heat. Add the egg yolks, lemon juice, 2 tablespoons water and a pinch of salt to a heatproof bowl slightly larger than the saucepan. Rest the bowl over the saucepan and whisk for about 2 minutes or until it gets fluffy, taking care not to overcook it. While whisking, slowly add the chorizo butter in a thin stream until the sauce has fully emulsified and has a creamy mayonnaise texture. Add a touch of salt and pepper and set aside.
  3. Heat the oil in a pan over a medium heat and fry the garlic for a few seconds before adding the baby spinach. Cook for 1 minute to allow the spinach leaves to wilt. Season with salt and pepper and set aside.
  4. Lay the toasted brioche slices on serving plates and top each with a spoonful of spinach.
  5. One at a time, break each egg into a ramekin and pour into a pan of simmering water. Gently poach for 2–3 minutes, remove with a slotted spoon and place 1 or 2 eggs on top of each brioche. To finish, spoon the warm chorizo hollandaise over the poached eggs and sprinkle pimentón over each one.
Tags:
Spanish
simple
weekday
tapas
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