Mexican Benedict

1. 1

   For the jalapeno hollandaise sauce:

2. 2

   In a blender or food processor, add egg yolk, lemon juice, hot sauce, salt, mustard, pickled jalapenos, jalapeno juice, cilantro, and melted butter. Blend until sauce has formed and set aside.

3. 3

   For the benedict:

4. 4

   Add 2 tablespoons oil to a skillet and fry tortillas 1-2 minutes on each side until crispy.

5. 5

   In a skillet, brown chorizo. In a separate skillet, melt butter and add remaining 2 tablespoons oil. Fry eggs in butter and oil mixture.

6. 6

   For each serving, plate 2 tortillas. Divide chorizo over each serving. Top with 2 eggs, drizzle with sauce, and garnish with cilantro, sour cream, and cotija cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.