Huevos con Chorizo – Benedict Style

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Chorizo eggs or huevos con chorizo is probably one of the most famous chorizo recipes to make.  Today we are going to share our spin on this classic!

With everyone cooking at home more than ever, we’ve partnered with Cacique®, one of the country’s top authentic Mexican food brands, to show you how you can create Mexican inspired meals using ingredients typically found in your kitchen.

For this recipe, reach for a few English muffins and eggs then combine with a few staples of Mexican cuisine from Cacique® to put a twist on a brunch classic for Chorizo Eggs Benedict.

We’re using Cacique® Pork Chorizo, Crema Mexicana, and Ranchero Queso Fresco to add some Tex-Mex flair to breakfast.

Adding in these high-quality ingredients that can take any simple recipe up a notch and pack on extra flavor.

How to make chorizo and eggs

If you’re wondering how to cook chorizo and eggs, note that traditional huevos con chorizo is made by scrambling eggs with chorizo and onion. It is fantastic on its own, or nested in a warm tortilla. 

For our recipe we are taking a new spin on a classic by making our huevos con chorizo recipe, but with an eggs benedict twist!

What is chorizo?

Chorizo sausage is a Mexican speciality. Chorizo is made with robust, spicy flavors known throughout Mexico. You’ll find many varieties of chorizo, from spicy to sweet, from beef chorizo to pork chorizo.

Chorizo meat is very versatile and can be used for more than just making chorizo and eggs. Chorizo can come as a sausage link or more loosely ground. 

If you search ground chorizo recipes, you’ll find that a chorizo burger is another delicious way to prepare this meat. 

We reached for flavorful Cacique® Pork Chorizo for this recipe, but they also offer beef and even soy if that’s more your thing. 

How to cook chorizo

Cooking chorizo is as easy as opening the package and adding it to the skillet!

You do not need to add any oil to the pan. Sauté chorizo in a medium-high skillet for 6-8 minutes until the meat is browned (it will still have a hint of red thanks to all the spices).

Chorizo is great for breakfast, added to queso, or tucked into a tortilla for a delicious quesadilla.

How to make eggs benedict

Classic eggs benedict is traditionally made by topping an English muffin with a poached egg and smothering it in hollandaise sauce.

When it comes to eggs benedict ingredients, many recipes add in sliced ham or even a crab cake!

For our recipe, we are using an English muffin (or substitute it for Cheddar Jalapeno Biscuits!) topped with chorizo as our protein. We think this southwestern style is one of the best eggs benedict variations!

Instead of using a traditional hollandaise sauce, where eggs benedict sauce is made from lemon juice, egg yolks, and butter, we created our own special sauce using Crema Mexicana, a splash of lime, and our favorite Mexican hot sauce.

This sauce complements the Tex-Mex eggs benedict and is way less stressful to make.

How to poach eggs for eggs benedict

Growing up, Karen’s family loved poached eggs. They used an egg poaching pan that made preparing egg mcmuffins a cinch. 

While we have an egg poaching pan at home as well, we’ve learned how to poach eggs the old school way.

There are a few keys to poaching eggs:

1. Use fresh eggs, the fresher the eggs, the egg white whisps you’ll encounter.
2. Use a deep pot with at least 4-5 inches of boiling water.
3. Crack your egg into a mesh sieve first, the loosest part of the egg white will drain from the sieve, then transfer to the water, this will help to eliminate whips and keep your egg round.

Once you transfer your eggs from a bowl into the boiling water, cook for 1-2 minutes, remove with a slotted spoon, and top directly on your chorizo covered English muffin.

Know that you know the basics, let’s get cookin’!

Huevos con Chorizo – Benedict Style Recipe

Serves 4

Cook time: 15 minutes

Ingredients:

• 2 English muffins, halved
• 1 package of Cacique® Pork Chorizo
• 4 eggs
• ¼ cup Cacique® Crema Mexicana 
• 1 tablespoon of your favorite Mexican hot sauce 
• Squeeze of lime 
• 4 tbsp Cacique® Ranchero Queso Fresco 
• Serving suggestion: Cilantro, pico de gallo, and sliced avocado 

Steps:

1. Start by cooking the Cacique Pork Chorizo in a pan, and boiling water in a pot for the poached eggs. 
2. While the chorizo is cooking make your sauce by mixing the Cacique Crema Mexicana with your favorite Mexican hot sauce and a splash of lime. 
3. When the chorizo is almost ready, toast your English muffins. 
4. Now that your chorizo is ready, turn the temperature down to low to keep it warm. 
5. When your water comes to a boil, turn the heat down to medium so it’s a soft boil.  
6. Crack your fresh egg into a fine mesh sieve, drain the loose egg whites that slip through the sieve and slowly lower the egg into the boiling water. By following this step your egg will have less whisps. 
7. If you like to have a good loose yolk pop, like we do, cook your egg in the boiling water for one and a half minutes. Poach your egg to the desired doneness and remove with a slotted spoon.
8. When your egg is out of the water it’s time to assemble your southwest eggs benedict. 
9. Start by adding your chorizo to the English muffin and then the poached egg on top. Repeat for all 4 servings.
10. Finish off your dish with your homemade crema sauce, pico de gallo, avocado and Cacique Ranchero Queso Fresco. 

Continue to Content

Huevos con Chorizo - Benedict Style

Yield: 4 Benedicts

Cook Time: 15 minutes

Total Time: 15 minutes

Huevos con chorizo gets a benedict twist in this delicious Southwestern brunch recipe.

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Ingredients

• 2 English muffins, halved
• 1 package of Cacique® Pork Chorizo
• 4 eggs
• ¼ cup Cacique® Crema Mexicana
• 1 tablespoon of your favorite Mexican hot sauce
• Squeeze of lime
• 4 tbsp Cacique® Ranchero Queso Fresco

Instructions

1. Start by cooking the Cacique Pork Chorizo in a pan, and boiling water in a pot for the poached eggs. 
2. While the chorizo is cooking make your sauce by mixing the Cacique Crema Mexicana with your favorite Mexican hot sauce and a splash of lime. 
3. When the chorizo is almost ready, toast your English muffins. 
4. Now that your chorizo is ready, turn the temperature down to low to keep it warm. 
5. When your water comes to a boil, turn the heat down to medium so it’s a soft boil.  
6. Crack your fresh egg into a fine mesh sieve, drain the loose egg whites that slip through the sieve and slowly lower the egg into the boiling water. By following this step your egg will have less whisps. 
7. If you like to have a good loose yolk pop, like we do, cook your egg in the boiling water for one and a half minutes. Poach your egg to the desired doneness and remove with a slotted spoon.
8. When your egg is out of the water it’s time to assemble your southwest eggs benedict. 
9. Start by adding your chorizo to the English muffin and then the poached egg on top. Repeat for all 4 servings.
10. Finish off your dish with your homemade crema sauce, pico de gallo, avocado and Cacique Ranchero Queso Fresco. 

Notes

Serving suggestion: Cilantro, pico de gallo, and sliced avocado.

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This recipe was sponsored by Cacique®, thanks for supporting the brands that we love!

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