Recipe courtesy of Sofio's Mexican Cafe

Southwest Benedict

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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8 eggs

8 chorizo sausage links

4 English muffins, split

Chipotle Hollandaise sauce, recipe follows

Chipotle Hollandaise:

3 egg yolks

1/2 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt 

Lemon juice, to taste

1/8 cup melted butter

1/2 tablespoon chipotle pepper puree 


  1. Fill a large skillet with about 2 inches of water. Bring the water to a gentle boil. Drop each egg carefully into the simmering water. Let them cook for 3 to 4 minutes, until the whites are firm. Gently scoop each egg out with a slotted spoon and drain eggs thoroughly.
  2. Cut the chorizo sausage links in half lengthwise and then brown them in a medium-sized skillet until fully cooked. Remove from heat and drain sausage. While sasuage is cooking, lightly toast the English muffins.
  3. To serve, place 2 halves of a chorizo link on each half of the English muffins. Place 1 poached egg on top of the chorizo links. Spoon some Chipotle Hollandaise sauce on each muffin. Serve immediately.

Chipotle Hollandaise:

  1. Whip the egg yolks until they are foamy. Continue whipping while you add the hot sauce, Worcestershire sauce, salt, and lemon juice. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauces thickens and forms ribbons when the whisk is lifted. Then remove sauce from the heat and add the butter and the chipotle puree.

Cook’s Note

For a vegetarian option, use avocado slices and slightly wilted spinach leaves in place of chorizo. Then add a slice of tomato atop the poached egg before topping with the Chipotle Hollandaise sauce.

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