Lyndsay Burginger

Texas Eggs Benedict

Texas Eggs Benedict

Everything is bolder in Texas and this Texas Eggs Benedict is no exception. Creamy tomato spiced hollandaise sauce tops a poached egg, avocado and chorizo sausage.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 servings


For the Hollandaise Sauce

  • 10 Tbsp unsalted butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1 tsp tomato paste
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper

For Eggs

  • 1 Tbsp white vinegar
  • 4 eggs
  • 3.5 oz dry chorizo sausage, halved lengthwise
  • 2 English muffins, sliced in half and toasted
  • 1 avocado, sliced
  • cilantro to garnish


For the Hollandaise Sauce

  • In a small pan melt butter over low heat, making sure not to boil. Meanwhile add the egg yolks, lemon juice, tomato paste, salt and cayenne pepper in your blender. Blend at medium speed for 30 seconds.
  • Lower the blender to low and slowly drizzle in the melted butter. Blend a few seconds more to fully incorporate. Taste and add lemon juice or salt as needed. Transfer to a cup and place in a warm spot. We placed ours next to the stovetop.

For the Eggs

  • In a large pot bring 2 quarts of water and white vinegar to a simmer.
  • Meanwhile crack each egg into individual ramekins or bowls. Once the water is simmering, take a spoon and swirl the water. Crack an egg into the middle. Let poach until whites are set but yolk is still runny, about 3-4 minutes. Remove egg with a slotted spoon and place on paper towels to drain. Repeat with remaining eggs.
  • Build the eggs Benedict by placing 1 halved English muffin on a plate. Top with sliced chorizo, avocado and the poached egg. Spoon hollandaise sauce over the egg and sprinkle with cilantro. Serve immediately.


If you want to spice up the hollandaise sauce add more cayenne pepper.
This hollandaise can be made up to an hour in advance.

Perfect Pairing

Pair this breakfast with a Blueberry Pie Smoothie.
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