« back to recipes

Chorizo Benedict with Avocado Sauce

Main Courses

Serves 2-4


Avocado Sauce

  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup water
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons ranch salad dressing mix
  • 1 tablespoons lime juice
  • 1 tablespoon pickled jalapeno, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Chorizo Benedict

  • 3 fresh chorizo sausages, finely chopped
  • 2 tbsp. butter
  • 3 cups baby spinach
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 1 tsp. white vinegar
  • 4 large eggs
  • 4 slices of Brioche bread
  • ½ cup shredded Monterey Jack cheese
  • Sweet, smoked paprika
  • 1 Roma tomato, seeds removed, finely chopped
  • Cilantro and lime garnish

Avocado Sauce

Place ingredients in a blender; cover and process until smooth. Set aside.

Chorizo Benedict

Preheat oven to 425°

In medium sauté pan over medium heat, sauté chorizo until lightly browned with the butter. Remove chorizo, set aside reserving butter in pan.

Sauté fresh spinach in same pan, add garlic, salt and pepper.

Meanwhile, poach the eggs. Add vinegar to water, simmer. Working with 1 egg at a time, break it into a ramekin. Lower the edge of the ramekin to just above the simmering water and slowly tilt the egg into the water. Gently poach until the eggs are cooked to your liking, 2 to 4 minutes. Use a slotted spoon to remove the eggs from the water, allow them to drip dry or place them on a clean towel for a moment.

Toast the Brioche slices. Layer spinach, chorizo, and Monterey Jack cheese on Brioche slice, top with poached egg. Ladle avocado sauce over each poached egg. Sprinkle with paprika, finely chopped tomato, garnish with fresh cilantro and fresh lime wedges.