Texas Benedict

Texas Benedict

10 eggs
Vinegar for poaching
5 English muffins, halved
300g Spanish chorizo, sliced
2 avocados
300ml Hollandaise Sauce
Salsa:
500g tomato, finely chopped
100g red onion, finely chopped
125g jar of Jalapenos, drained, chopped 10g coriander, chopped


1. Poach eggs.
2. Toast English muffins.
3. Cook chorizo until crispy.
4. Salsa: Combine all ingridents together in a bowl, season.
5. Place English muffins on plate, top with avocado, chorizo, eggs, salsa and Hollandaise sauce.
6. Enjoy!


Print Recipe

Midwest Foods Dubbo