Spanish-style Eggs Benedict

Ingredients

While the original Eggs Benedict features English muffins, Canadian bacon, and traditional hollandaise sauce, the Spanish adaptation incorporates elements of Spanish cuisine. We substitute the English muffins with toasted slices of crusty Spanish bread, replace the Canadian bacon with flavorful chorizo, and infuse the hollandaise sauce with a touch of smoky paprika. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs (4 huevos grandes) 4 large eggs (4 huevos grandes)
• 4 slices of crusty Spanish bread, toasted (4 rebanadas de pan español crujiente, tostado) 4 slices of crusty Spanish bread, toasted (4 rebanadas de pan español crujiente, tostado)
• 4 slices of chorizo (4 rebanadas de chorizo) 4 slices of chorizo (4 rebanadas de chorizo)
• 1 tablespoon white vinegar (1 cucharada de vinagre blanco) 1 tablespoon white vinegar (1 cucharada de vinagre blanco)
• Fresh parsley, chopped, for garnish (perejil fresco picado, para decorar) Fresh parsley, chopped, for garnish (perejil fresco picado, para decorar)
• For the hollandaise sauce: For the hollandaise sauce:
• 3 large egg yolks (3 yemas de huevo grandes) 3 large egg yolks (3 yemas de huevo grandes)
• 1 tablespoon lemon juice (1 cucharada de jugo de limón) 1 tablespoon lemon juice (1 cucharada de jugo de limón)
• 1/2 teaspoon smoked paprika (1/2 cucharadita de pimentón ahumado) 1/2 teaspoon smoked paprika (1/2 cucharadita de pimentón ahumado)
• 1/2 cup unsalted butter, melted (113g de mantequilla sin sal, derretida) 1/2 cup unsalted butter, melted (113g de mantequilla sin sal, derretida)
• Salt and pepper to taste (sal y pimienta al gusto) Salt and pepper to taste (sal y pimienta al gusto)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 14g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
2. 2.
   In a separate bowl, whisk together the egg yolks, lemon juice, and smoked paprika for the hollandaise sauce.
3. 3.
   Place the bowl over the simmering water (creating a double boiler) and whisk continuously until the mixture thickens, about 3-4 minutes.
4. 4.
   Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. Season with salt and pepper to taste. Keep the hollandaise sauce warm.
5. 5.
   In a skillet, cook the chorizo slices over medium heat until they are browned and crispy on both sides. Set aside.
6. 6.
   Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add the white vinegar.
7. 7.
   Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach the egg for about 3 minutes for a soft, runny yolk. Repeat with the remaining eggs.
8. 8.
   Place a slice of toasted Spanish bread on each plate. Top with a slice of chorizo and a poached egg.
9. 9.
   Spoon the warm hollandaise sauce generously over each poached egg. Garnish with chopped parsley.
10. 10.
    Serve immediately and enjoy the Spanish-style Eggs Benedict!

Treat your ingredients with care...

• Chorizo — Look for a high-quality Spanish chorizo with a good balance of smokiness and spiciness. Remove the casing before cooking.
• Spanish bread — Choose a crusty bread with a dense texture, such as a baguette or ciabatta, for the best results.

Tips & Tricks

• To keep the poached eggs warm while preparing the other components, place them in a bowl of warm water.
• If you prefer a spicier hollandaise sauce, add a pinch of cayenne pepper or a dash of hot sauce.
• For a vegetarian version, you can replace the chorizo with grilled vegetables or sautéed mushrooms.

Serving advice

Serve the Spanish-style Eggs Benedict as a delicious and satisfying breakfast or brunch dish. Accompany it with a side of fresh fruit or a simple green salad to add a refreshing element to the meal.

Presentation advice

Arrange the Spanish-style Eggs Benedict on a plate with the vibrant yellow yolk peeking out from under the rich hollandaise sauce. Garnish with a sprinkle of chopped parsley for a pop of color.