Chorizo Benedict with Avocado Sauce
Place ingredients in a blender; cover and process until smooth. Set aside.
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.