Chorizo eggs benedict


4 White butter muffins

3 slices of Spanish Chorizo

8 Medium British Blacktail free range eggs

2 packs of Hollandaise sauce


  1. Halve four muffins and place under a hot grill for 2-3 minutes, until lightly toasted. Lay 3 slices of chorizo over each muffin half and grill again for 1 minute.
  2. Meanwhile, poach 8 eggs in a pan of simmering water; drain on kitchen paper. Gently heat 2 packs hollandaise sauce in a pan for 1-2 minutes, whisking constantly until warm and smooth. Serve the eggs on the muffins, spooning over the sauce and grinding over a little black pepper
  • Cooking time: 15 minutes

Serves: 4

3 stars

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