Peruvian-style Eggs Benedict

Ingredients

While the original Eggs Benedict features English muffins, Canadian bacon, and traditional hollandaise sauce, our Peruvian-style Eggs Benedict incorporates Peruvian ingredients and flavors. We substitute the English muffins with toasted corn cakes known as "arepas," replace the Canadian bacon with succulent grilled chorizo, and infuse the hollandaise sauce with aji amarillo, a Peruvian yellow chili pepper, for a spicy kick. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 arepas (toasted corn cakes) 4 arepas (toasted corn cakes)
• 4 large eggs 4 large eggs
• 4 slices of grilled chorizo 4 slices of grilled chorizo
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Aji Amarillo Hollandaise Sauce: Aji Amarillo Hollandaise Sauce:
• 3 large egg yolks 3 large egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 1/2 cup unsalted butter, melted 1/2 cup unsalted butter, melted
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 14g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prepare the Aji Amarillo Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks, lemon juice, and aji amarillo paste.
3. 3.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
4. 4.
   Gradually whisk in the melted butter until the sauce thickens. Season with salt and pepper. Keep warm.
5. 5.
   Toast the arepas until golden brown and crisp.
6. 6.
   In a large pot, bring water to a gentle simmer and add the white vinegar.
7. 7.
   Carefully crack the eggs into the simmering water and poach for about 3 minutes until the whites are set but the yolks are still runny.
8. 8.
   Remove the poached eggs from the water using a slotted spoon and drain on a paper towel.
9. 9.
   Grill the chorizo slices until cooked through and slightly charred.
10. 10.
    Assemble the dish: Place a toasted arepa on each plate, top with a slice of grilled chorizo, a poached egg, and drizzle with the Aji Amarillo Hollandaise Sauce.
11. 11.
    Garnish with chopped fresh cilantro.

Treat your ingredients with care...

• Arepas — Make sure to toast the arepas until they are crispy on the outside but still soft on the inside.
• Aji Amarillo Paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness.
• Chorizo — Choose a high-quality chorizo with robust flavors for the best results.
• Hollandaise Sauce — Be patient when whisking in the melted butter to ensure a smooth and creamy sauce.
• Poached Eggs — For perfectly poached eggs, use fresh eggs and gently slide them into the simmering water.

Tips & Tricks

• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili paste.
• Experiment with different types of chorizo, such as spicy or smoked, to add depth of flavor to your dish.
• To save time, you can prepare the hollandaise sauce in advance and reheat it gently before serving.
• Serve the Eggs Benedict with a side of Peruvian-style roasted potatoes for a complete and satisfying meal.
• For a vegetarian version, replace the chorizo with grilled vegetables or sautéed mushrooms.

Serving advice

Serve the Peruvian-style Eggs Benedict hot, allowing the runny yolk and spicy hollandaise sauce to mingle with the flavors of the arepas and chorizo. Accompany the dish with a fresh fruit salad or a side of mixed greens for a refreshing contrast.

Presentation advice

Arrange the Peruvian-style Eggs Benedict on a vibrant plate, allowing the colors of the arepas, chorizo, and hollandaise sauce to shine. Garnish with a sprinkle of chopped fresh cilantro for a pop of green.