Ingredients:

  • 1/2 pound (225g) fresh chorizo, casings removed
  • 4 large egg yolks
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1/2 cup (115g) unsalted butter, melted and kept warm
  • Salt and freshly ground black pepper to taste
  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon (or good quality ham), warmed
  • 8 large eggs
  • 2 tablespoons (30ml) white vinegar
  • Fresh cilantro leaves, for garnish (optional)

Instructions:

  1. Cook the chorizo in a skillet until browned and crispy. Remove from pan and drain on paper towels. Reserve rendered fat.
  2. In a double boiler (or heatproof bowl over simmering water), whisk together egg yolks, lemon juice, smoked paprika, and cayenne pepper (if using) until pale and slightly thickened.
  3. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and smooth.
  4. Whisk in a tablespoon of the reserved chorizo fat (optional, for extra flavour)
  5. Season the hollandaise with salt and pepper to taste. Keep warm.
  6. Fill a large saucepan with water and add the vinegar. Bring to a simmer. Gently crack each egg into a small bowl, then slide into the simmering water.
  7. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.
  8. Place two toasted English muffin halves on each plate. Top with warmed Canadian bacon, then a poached egg.
  9. Generously spoon the chorizo hollandaise over the poached eggs.
  10. Sprinkle with crumbled chorizo and fresh cilantro (if using). Serve immediately.