For our next recipe in our Breakfast in Bed recipe series presented by Cocoon by Sealy, we are taking a TexMex spin on one our favorite brunch dishes: eggs benedict!
If you missed our last recipe, click here to see our fun spin on flapjacks – Smores Pancakes!
It’s now been 3 months since we received our Cocoon mattress. They have a 100 night guarantee and it has never crossed our mind to return it. We love how comfortable it is and we really enjoy the special cooling technology to keep us restful through the hot Texas summer. If you haven’t had a chance to see how quick and easy it is to set the mattress up, check out our experience:
Now, let’s get cooking! This Southwest Eggs Benedict recipe is a fun and spicy twist that we know you’ll enjoy. Plus, adding queso to ANYTHING automatically makes it a winning recipe, are we right!?!?
- 4 Poached eggs
- 2 English muffins
- 1 Avocado
- 1/3 cup queso
- 1 package of chorizo
- Fresh cilantro
Start by poaching the eggs. Growing up, Karen’s dad made huge breakfasts every weekend. He would always make his famous “McMuffin” sandwiches using an egg poacher pan that was about 50 years old. As a gift, he bought Karen her own modern egg poacher. That is what we used for this recipe, but feel free to poach your eggs by adding a fresh egg into boiling water.
Prior to poaching your eggs, start to cook the chorizo in a skillet. Once the chorizo is almost cooked throughout, begin poaching your eggs.
Toast your English muffins and slather on some butter if you want. Using a slotted spoon to remove the chorizo from the grease, top your English muffins with the chorizo. Add sliced avocado and top with your poached egg. Finally, instead of using hollandaise sauce, heat up your queso and spoon on top of the eggs. Garnish with cilantro and enjoy!