Latin American Eggs Benedict

Ingredients

While the original Eggs Benedict features English muffins, Canadian bacon, and hollandaise sauce, this Latin American adaptation incorporates Latin ingredients and flavors. We substitute the English muffins with crispy arepas, the Canadian bacon with savory chorizo, and the hollandaise sauce with a zesty avocado salsa. These changes give the dish a Latin American twist that will tantalize your taste buds. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 arepas (cornmeal cakes) 4 arepas (cornmeal cakes)
• 4 eggs 4 eggs
• 8 ounces (225g) chorizo, sliced 8 ounces (225g) chorizo, sliced
• 1 avocado 1 avocado
• 1 lime, juiced 1 lime, juiced
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Water for poaching eggs Water for poaching eggs

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 9g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   Slice the arepas in half horizontally and place them on a baking sheet. Bake for 10 minutes until crispy.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the chorizo slices and cook until browned and crispy, about 5 minutes. Remove from heat and set aside.
4. 4.
   In a blender or food processor, combine the avocado, lime juice, cilantro, salt, and pepper. Blend until smooth to make the avocado salsa.
5. 5.
   Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
6. 6.
   Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Repeat with the remaining eggs.
7. 7.
   Poach the eggs for about 3 minutes for a soft yolk or longer if desired. Remove the eggs with a slotted spoon and drain on a paper towel.
8. 8.
   To assemble, place a crispy arepa half on a plate. Top with a slice of chorizo, a poached egg, and a generous spoonful of avocado salsa. Repeat for the remaining arepas and ingredients.
9. 9.
   Serve the Latin American Eggs Benedict immediately and enjoy!

Treat your ingredients with care...

• Avocado — Choose ripe avocados for a creamy and flavorful salsa.
• Chorizo — Look for high-quality chorizo with a good balance of spices for the best flavor.
• Arepas — If you can't find pre-made arepas, you can make your own by mixing cornmeal, water, and salt to form a dough, then cooking them on a griddle until golden brown.

Tips & Tricks

• For a spicier kick, add some diced jalapenos or hot sauce to the avocado salsa.
• If you prefer a milder flavor, you can substitute the chorizo with cooked ham or bacon.
• To save time, you can prepare the avocado salsa and cook the chorizo in advance, then simply poach the eggs and assemble the dish when ready to serve.
• Experiment with different herbs and spices in the avocado salsa, such as cumin or paprika, to add more depth of flavor.
• Serve the Latin American Eggs Benedict with a side of fresh fruit or a mixed green salad for a complete meal.

Serving advice

Serve the Latin American Eggs Benedict hot and fresh. The combination of the crispy arepas, savory chorizo, creamy avocado salsa, and perfectly poached eggs is a delight for the senses. Garnish with additional chopped cilantro for a pop of color and freshness.

Presentation advice

Arrange the Latin American Eggs Benedict on a plate with the arepa as the base, topped with the chorizo, poached egg, and a drizzle of the avocado salsa. Sprinkle some extra chopped cilantro on top for an appealing presentation. The vibrant colors and layers of flavors will make this dish a standout on any brunch table.