Miss T’s Eggs Benedict

They say breakfast is the most important meal of the day. If it starts with something as scrumptious as Eggs Benedict and a glass of mimosas count Miss T in! Truth be told , on weekends I am rarely up early enough to eat breakfast and when I am up early, it is because I am rushing to get out of the house to go somewhere and that never includes breakfast. I’m going to coin my new expression ‘Brunch is the most important meal of the day’! (lol, I sure did)

I’ve always loved Eggs Benedict but never the traditional way. Probably because I’m not to fond of that Canadian bacon. What I like to do is slice some turkey chorizo and sauté it lightly with onion in a little bit of olive oil. I also like to add some avocado to the mix. I use the package Hollandaise sauce just because it’s faster and more practical especially if you didn’t really plan to have this for brunch and just woke up in the mood for it. If you want to do your own Hollandaise sauce there are tons of easy recipes online.

Poaching eggs, is probably the trickies thing about making Eggs Benedict. When I do mines, I always like to use a medium sized pot. I fill it halfway with water and turn it to a medium heat. As it starts to get hot I add about 3 teaspoons of white vinegar. Then I crack each egg in a bowl one at a time. Using a spoon I stir the water around in one direction a few times and gently pour the egg into the water while it is still moving so that the egg white will wrap itself around the yolk (the water should not be boiling vigorously). I let each egg cook for about 4 minutes. When I take the eggs out, I place them on a plate lined with paper towel to get rid of some of the water.

Miss T’s Egg’s Benedict is layered first with chorizo and onions sautéed lightly, then a few slices of avocado ,a poached egg and drizzled on top with  Hollandaise sauce. I guarantee you will love this little spin on a classic recipe! Don’t forget the mimosas!!

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Miss T's Eggs Benedict

Miss T, puts her own person spin on a classic recipe by adding Bermudian favorites of chorizo saute'ed with onion and avocado.

Author: Miss T

Recipe type: Brunch

Serves: 2 servings

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Ingredients

• 2 english muffins toasted and buttered
• 4 eggs poached
• 12 slices of chorizo (turkey or pork)
• ½ small onion
• 1 package of Hollandaise sauce (usaully needs ½ stick of butter and 1 cup of water, see package for instructions)
• 1 avocado

Instructions

1. First lightly saute the chorizo and onion together in a saucepan with a drizzle of olive oil.
2. Then proceed to poach the eggs.
3. While you are poaching the eggs, prepare the sauce in a sauce pan stirring occasionally.
4. Toast the english muffins (do not over toast, they may become hard to cut)
5. Once you have all the components ready you can place the english muffins in the serving plates and begin to layer first with the chorizo and onion mix (three slices of chorizo per english muffin), then add the sliced avocado, the poached egg and last the Hollandaise sauce.
6. Serve right away.

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