Mexican Eggs Benny

 

Mexican Eggs Benny

Ingredients

• 1 sweet or regular potato, sliced
• 1 tbsp olive oil
• 1 avocado, mashed
• 5 chorizo sausage links
• 4 eggs
• 1 tsp white vinegar
• Paprika for topping

Chipotle Hollandaise

• 2 egg yolks
• 1/4 tsp salt
• 1 tbsp lime juice
• 1 tsp chipotle powder
• 1/4 cup melted butter

Instructions

Preheat the oven to 400°F, brush potato slices with oil, season with salt, and bake for about 20 minutes, flipping halfway, until tender. Blend egg yolks, salt, lime juice, and chipotle, then slowly add melted butter until smooth to make the hollandaise. Cook the chorizo in a pan, breaking it into crumbles. Simmer water with vinegar, create a swirl, and poach the eggs for about 4 minutes. Layer the roasted potatoes with avocado, chorizo, and a poached egg, then spoon over the hollandaise and finish with paprika.