Chorizo Eggs Benedict

Ingredients

• Chorizo sausage (8 ounces, casing removed)
• Eggs (4 large)
• English muffins (2, split and toasted)
• White vinegar (1 tablespoon)
• Unsalted butter (1/2 cup, melted)
• Egg yolks (3 large)
• Lemon juice (1 tablespoon, freshly squeezed)
• Cayenne pepper (1/4 teaspoon, plus more for garnish)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a skillet over medium heat, cook the chorizo links until browned and fully cooked, about 6-8 minutes. Use a spatula to crumble the sausage as it cooks. Once done, set aside, keeping warm.
2. To poach the eggs, bring a large pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 4 minutes for a runny yolk. Use a slotted spoon to carefully remove the eggs and place them on a paper towel to drain.
3. For the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Gradually drizzle in the melted butter while whisking constantly, until the sauce thickens and is smooth. Season with cayenne, salt, and black pepper to taste.
4. To assemble, place a generous portion of cooked chorizo on each toasted English muffin half. Carefully top each muffin with a poached egg, then drizzle with the hollandaise sauce. Garnish with additional cayenne or chopped fresh herbs if desired.