A vibrant Southwest twist on a brunch classic! Fluffy green chile cornbread replaces the English muffin, topped with spicy chorizo, a perfectly poached egg, and a zesty lime-cilantro hollandaise.
Spicy, savory, and incredibly juicy pork patties made from Mexican chorizo. Perfect for breakfast sandwiches, tacos, or alongside eggs, these patties are packed with flavor and come together in minutes.
Crispy, pan-fried potatoes with sautéed onions and bell peppers. A classic American diner-style breakfast side dish that's hearty, savory, and perfect alongside eggs and bacon. Ready in under 40 minutes!
About Green Chile Cornbread Benedict, Chorizo Patties and Home Fries
Soul-satisfying green chile cornbread benedict with spicy chorizo. Creamy, perfectly spiced comfort!
This southwest dish is perfect for brunch. With 1874.0400000000002 calories and 60.74g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 count large egg yolks (for hollandaise)
2 tbsp lime juice (freshly squeezed)
1 tbsp water (for hollandaise)
0.25 tsp cayenne pepper
3 tbsp cilantro (finely chopped, divided)
225 g mexican chorizo (casings removed)
4 count large eggs (for poaching)
1 tbsp white vinegar (for poaching water)
0.25 tsp paprika (for garnish)
Instructions
1
Bake the Green Chile Cornbread
Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and 0.5 tsp of salt.
In a separate medium bowl, whisk together the single large egg, milk, and 1/4 cup of the melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
Gently fold in the drained green chiles and shredded cheddar cheese.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the pan for 10 minutes before cutting into 4 large squares.
2
Prepare the Lime-Cilantro Hollandaise
While the cornbread bakes, prepare the sauce. In a blender, combine the 3 egg yolks, lime juice, 1 tbsp water, the remaining 0.25 tsp salt, and the cayenne pepper. Blend for 10 seconds until frothy.
Heat the remaining 1/2 cup of butter in a small saucepan or in the microwave until it is hot and bubbling.
Turn the blender on low speed. Very slowly, in a thin, steady stream, pour the hot butter into the blender. Continue blending until all the butter is incorporated and the sauce is thick and creamy.
Pour the hollandaise into a small bowl and stir in 2 tbsp of the finely chopped cilantro. To keep it warm, place the bowl over a larger bowl of warm (not hot) water until ready to serve.
3
Cook Chorizo and Poach Eggs
In a medium skillet over medium-high heat, cook the chorizo, breaking it apart with a spoon, for 5-7 minutes until browned and cooked through. Remove from heat and drain any excess grease.
To poach the eggs, fill a saucepan with about 3 inches of water and add the white vinegar. Bring to a gentle simmer over medium heat—you should see small bubbles, but it should not be at a rolling boil.
Crack each of the 4 eggs into individual small bowls or ramekins.
Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
Using a slotted spoon, carefully remove the egg from the water, allowing excess water to drain off. Place on a paper towel-lined plate. Repeat with the remaining eggs.
4
Assemble and Serve
Place one square of warm green chile cornbread on each of four plates.
Top each cornbread square with a quarter of the cooked chorizo.
Carefully place a warm poached egg on top of the chorizo.
Generously spoon the lime-cilantro hollandaise over each poached egg.
Garnish with a sprinkle of paprika and the remaining 1 tbsp of chopped cilantro. Serve immediately and enjoy.
514cal
22gprotein
5gcarbs
44gfat
Ingredients
1 lb Mexican Chorizo (Bulk, not in casings)
0.5 cup Yellow Onion (Finely chopped)
2 cloves Garlic (Minced)
2 tbsp Cilantro (Freshly chopped)
1 large Egg (Lightly beaten)
0.25 tsp Salt (Adjust to taste, as chorizo is salty)
0.25 tsp Black Pepper (Freshly ground)
1 tbsp Vegetable Oil (For frying)
Instructions
1
Prepare the Patty Mixture
In a large mixing bowl, add the bulk Mexican chorizo, finely chopped yellow onion, minced garlic, and chopped cilantro.
Add the lightly beaten egg, salt, and freshly ground black pepper.
Using your hands or a spatula, gently mix the ingredients until they are just combined. Avoid overmixing to keep the patties tender.
2
Form the Patties
Divide the chorizo mixture into 8 equal portions.
Roll each portion into a ball, then gently flatten it into a patty about 1/2-inch thick and 3 inches in diameter.
Place the formed patties on a plate or baking sheet lined with parchment paper.
3
Cook the Chorizo Patties
Heat the vegetable oil in a large cast-iron skillet or non-stick pan over medium-high heat. The oil should shimmer before you add the patties.
Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
Cook for 4-5 minutes on the first side, until a deep reddish-brown crust forms.
Flip the patties carefully and cook for another 4-5 minutes on the second side, or until cooked through and the internal temperature reaches 160°F (71°C).
Chorizo will release a significant amount of rendered fat; be mindful of splattering.
4
Drain and Serve
Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess grease.
Let them rest for a minute before serving.
Serve hot as part of a breakfast platter, in a sandwich, or crumbled into other dishes.
4 tbsp Vegetable Oil (Or another high-smoke point oil like canola or avocado oil)
1 large Yellow Onion (Chopped)
1 medium Green Bell Pepper (Chopped)
1 tsp Paprika (Use sweet or smoked paprika)
0.5 tsp Garlic Powder
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare and Par-boil Potatoes
Peel the potatoes and cut them into uniform 3/4-inch cubes.
Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add 1 tablespoon of salt.
Bring to a rolling boil over high heat, then immediately reduce the heat to a simmer. Cook for 10-12 minutes until they are just fork-tender but still hold their shape.
Drain the potatoes thoroughly in a colander. Let them sit for 5-10 minutes to allow excess steam and moisture to evaporate. This step is crucial for crispy results.
2
Sauté Onions and Peppers
While the potatoes are drying, heat the vegetable oil in a large 12-inch cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
Add the chopped onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and begin to brown at the edges.
Remove the onions and peppers from the skillet with a slotted spoon and set them aside on a plate.
3
Fry the Potatoes
Add the dried, par-boiled potatoes to the hot skillet, ensuring they are in a single layer. Do not overcrowd the pan; work in batches if necessary.
