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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.
For 4 servings
Bake the Green Chile Cornbread
Prepare the Lime-Cilantro Hollandaise
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.
This southwest recipe takes 60 minutes to prepare and yields 4 servings. At 1048.12 calories per serving with 31.49g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Cook Chorizo and Poach Eggs
Assemble and Serve
Replace the chorizo with a cup of seasoned black beans or sautéed mushrooms and spinach for a delicious vegetarian version.
Substitute the chorizo with carnitas, pulled pork, or thick-cut crispy bacon.
Use shredded pepper jack cheese in the cornbread for an extra kick, or crumble cotija cheese on top as a garnish.
Add 1/2 teaspoon of chipotle powder or 1 minced chipotle in adobo to the hollandaise for a smoky, spicy flavor.
With multiple eggs and chorizo in each serving, this dish provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
The capsaicin found in green chiles and cayenne pepper has been shown to provide a temporary boost to your metabolism and can contribute to a feeling of satiety.
Egg yolks are one of the best dietary sources of choline, a nutrient vital for brain development, memory, and neurotransmitter function. They also provide B vitamins that support overall neurological health.
A single serving of this dish contains approximately 750-850 calories, depending on the specific fat content of your chorizo and butter. It's a rich and satisfying meal perfect for a special occasion brunch.
This is an indulgent dish that is high in protein from the eggs and chorizo. However, it is also high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet.
Absolutely! You can bake the cornbread up to a day in advance. Store it in an airtight container at room temperature and gently warm the squares in a toaster oven or microwave before assembling.
Don't worry, it's often fixable! In a clean bowl, whisk one teaspoon of hot water with one tablespoon of the broken sauce until it becomes creamy. Then, very slowly, whisk the remaining broken sauce back into the emulsified base until it's smooth again.
This dish is quite rich on its own, so a simple side works best. Consider a fresh fruit salad, a light green salad with a vinaigrette, or some simple sliced avocado to balance the flavors.
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