Smoked Salmon & Chorizo Benedict with Sriracha Hollandaise
This elevated Benedict reimagines a breakfast classic with the rich, smoky flavor of salmon and the spicy kick of chorizo. A velvety Sriracha-infused hollandaise ties it all together, creating a decadent and satisfying morning indulgence.
Prep Time
45 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the poached eggs: Fill a large saucepan with water and add white vinegar. Bring to a gentle simmer. Crack eggs into individual small bowls. Carefully slide eggs into the simmering water, poaching 2-3 at a time for about 3-4 minutes, until whites are set and yolks are still runny. Remove with a slotted spoon and place on a plate lined with parchment paper.
~15 min - 2
Prepare the chorizo: Remove chorizo from its casing and crumble it into a frying pan over medium heat. Cook, breaking it up with a spatula, until browned and cooked through. Drain off excess grease and set aside.
~8 min - 3
Prepare the English muffins: Toast the English muffins to your desired crispness. Halve them and place on a baking sheet.
~5 min - 4
Make the Sriracha Hollandaise: Melt the butter in a small saucepan over low heat. In a heatproof bowl set over a double boiler (or a pot of simmering water), whisk together the egg yolks and lemon juice until pale and slightly thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and emulsified. Stir in the Sriracha, salt, and pepper. Keep warm, whisking occasionally.
~10 min - 5
Assemble the Benedicts: Top each English muffin half with a portion of smoked salmon and cooked chorizo. Place two poached eggs on top of each. Generously spoon the Sriracha hollandaise over the eggs. Garnish with fresh chives.
~5 min - 6
Serve immediately.
Tips
- For perfectly poached eggs, use very fresh eggs. Stirring the water into a gentle vortex before adding the eggs can help them hold their shape.
- If your hollandaise sauce breaks (separates), try whisking a tablespoon of warm water into it in a clean bowl over low heat to emulsify it again.
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