Chorizo Eggs Benedict: A Spicy Spanish Twist on a Beloved Brunch Classic

Eggs Benedict stands as an undisputed champion of brunch, a dish revered for its luxurious layers and harmonious flavors. But what if you could take this timeless classic and infuse it with the vibrant, bold spirit of Spanish cuisine? Enter Chorizo Eggs Benedict – an ingenious Iberian interpretation that promises to transform your weekend breakfast into an unforgettable culinary experience. This recipe layers toasted brioche, sautéed garlicky spinach, perfectly poached eggs, and a crowning glory of spicy, rich chorizo hollandaise sauce, all dusted with a whisper of smoked paprika for an authentic finish.

An irresistible serving of Chorizo Eggs Benedict, boasting a vibrant chorizo hollandaise, savory garlicky spinach, and a perfectly poached egg atop toasted brioche.

This Spanish-inspired Eggs Benedict with a fiery chorizo hollandaise is truly a game-changer. The traditional ham, often a staple in classic Benedicts, is beautifully replaced by vibrant garlicky spinach, providing a fresh counterpoint to the rich, spicy sausage-infused sauce. It’s a spectacular rendition that brings unexpected depth and excitement to your favorite brunch. As culinary expert Angie Zoobkoff notes, consider this your ultimate “next-level weekend fix” – a dish that’s both comforting and exhilarating, showcasing how a simple ingredient swap can revolutionize a classic.

The Star of the Show: Chorizo Hollandaise Sauce

The heart and soul of this Chorizo Eggs Benedict recipe is undoubtedly the hollandaise sauce. It’s not just any hollandaise; it’s a deeply flavorful, rich, and creamy emulsion infused with the smoky, spicy essence of Spanish chorizo. This recipe yields a generous amount of this golden, velvety sauce – and trust us, you’ll want every last drop. The fusion of classic French technique with robust Spanish flavors creates a sauce that is both familiar and exciting, coating every component of the dish with its luxurious embrace. The rendered fat and crispy bits of chorizo are meticulously incorporated, lending a distinctive character that elevates the entire dish.

Can I Store Leftover Hollandaise Sauce?

While this recipe might make you believe you’ll consume every drop, should you find yourself with any leftover chorizo hollandaise, don’t despair! You absolutely can save it for another extraordinary meal. Proper storage and careful rewarming are key to maintaining its luscious texture. To store, simply wrap the sauce tightly in an airtight container or cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. It can be safely kept in the refrigerator for up to 3 days.

Rewarming Your Chorizo Hollandaise

Rewarming hollandaise requires a gentle touch to prevent it from splitting or curdling. The microwave method offers convenience: transfer the sauce to a glass bowl and microwave it in short bursts, typically 15 seconds at 20% power. After each interval, stir gently but thoroughly with a whisk. Repeat this process until the sauce is warmed through and regains its creamy consistency. Alternatively, for a more traditional and fool-proof method, you can slowly warm the hollandaise in a double boiler over a very low simmer. Place the bowl of sauce over a saucepan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously and gently until it is warm and smooth. This method provides more control and reduces the risk of overheating. Remember, patience is a virtue when rewarming this delicate sauce!

A plate topped with a serving of chorizo eggs benedict - chorizo hollandaise, garlicky spinach, and poached egg on toast.

Chorizo Eggs Benedict Recipe

5 / 2 votes

Eggs Benedict is truly unbeatable, representing the perfect brunch in many culinary enthusiasts’ minds. While inherently not Spanish, the moment I crafted this chorizo hollandaise for the very first time, I genuinely felt as though I had revolutionized the breakfast world. The depth of flavor and unique spice profile it brought to the classic combination was simply extraordinary, creating a superlative Spanish homage to a breakfast legend.

Recipe by David Leite

Print Recipe

Course:: Breakfast, Brunch
Cuisine:: Spanish, American Fusion
Servings:: 4 servings
Calories:: 1252 kcal
Prep Time:: 30 minutes
Cook Time:: 30 minutes
Total Time:: 1 hour

Ingredients

7 to 10 1/2 ounces fresh Spanish chorizo sausages (approximately 2 sausages), preferably lightly smoked, finely chopped. The quality and flavor of your chorizo will greatly influence the final taste of your hollandaise. Seek out good quality, fresh Spanish chorizo.
4 sticks (1 lb) unsalted butter, melted and clarified if possible, for a smoother hollandaise.
4 to 8 large eggs, for poaching. Choose fresh eggs as they hold their shape better when poached.
5 large egg yolks, essential for the rich hollandaise sauce.
Juice from 1/2 lemon (approximately 1 to 2 tablespoons), freshly squeezed to brighten the hollandaise.
2 tablespoons extra-virgin olive oil, for sautéing the spinach.
1 garlic clove, finely chopped, adding a pungent aromatic note to the spinach.
4 1/2 cups (9 oz) baby spinach, fresh and tender. It wilts down considerably, so 9 oz might seem like a lot but is perfect for 4 servings.
Sea salt and freshly ground black pepper, to taste, for seasoning all components.
4 slices brioche, thickly sliced. Brioche provides a delightful richness and softness, but good quality sourdough or English muffins can be substitutes.
Sweet smoked paprika (pimentón), for garnishing and adding an extra layer of smoky Spanish flavor.

Instructions

Prepare the Chorizo-Infused Butter: In a medium skillet set over medium heat, add the finely chopped Spanish chorizo. Sauté, stirring occasionally, until the chorizo is lightly browned and has rendered its aromatic oils, usually 3 to 4 minutes. The rendered fat will be infused with the rich, spicy flavors of the chorizo. Carefully stir in the unsalted butter and allow it to melt completely, absorbing all the delicious chorizo essence. Once melted, immediately remove the skillet from the heat to prevent the butter from browning too quickly. Strain the butter and chorizo bits through a fine-mesh sieve, separating the chorizo-infused butter from the solids. Keep the crispy chorizo bits for garnish or incorporate a small amount into the sauce if desired.
Craft the Chorizo Hollandaise: Set up a double boiler: pour a few inches of water into a small saucepan and bring it to a gentle simmer over medium heat. In a heatproof bowl (preferably stainless steel or glass) that fits snugly over the saucepan without touching the water, combine the 5 large egg yolks, fresh lemon juice, 2 tablespoons of water, and a pinch of sea salt. Place the bowl over the simmering saucepan. Using a whisk, vigorously whisk the egg mixture until it becomes light, fluffy, and significantly increased in volume. This should take about 2 to 3 minutes; ensure the eggs don’t scramble by whisking constantly and lifting the bowl off the heat occasionally if it gets too hot. Once fluffy, begin to slowly drizzle in the warm chorizo-infused butter in a thin, steady stream while continuing to whisk vigorously. The sauce will gradually emulsify, thickening into a creamy, mayonnaise-like consistency. This process usually takes about 5 minutes longer. Season the finished hollandaise with a touch more salt and freshly ground black pepper to taste. Set aside in a warm spot, or cover loosely to keep warm while you prepare the remaining components.
Prepare Poaching Water: Meanwhile, fill a medium saucepan or deep skillet with about 2 inches (5 cm) of water. Place it over medium heat and bring it to a gentle simmer. Do not let it boil vigorously; slow, rolling bubbles are ideal for poaching eggs. You may add a splash of white vinegar (about 1-2 tablespoons) to the water, which helps the egg whites coagulate and hold their shape better.
Sauté the Garlicky Spinach: Wipe out the skillet you used for the chorizo, or use a fresh one. Return it to medium heat and warm the 2 tablespoons of extra-virgin olive oil. Add the finely chopped garlic clove and sauté for just a few seconds until fragrant, being careful not to burn it. Immediately add the baby spinach to the skillet. Cook for about 1 minute, tossing frequently, until the spinach leaves have just wilted. Season with sea salt and freshly ground black pepper. Remove from heat and set aside.
Toast and Layer Brioche: While the eggs are poaching, toast the brioche slices to your desired crispness. Place one slice of toasted brioche onto each of your serving plates. Top each slice generously with a spoonful of the warm, garlicky spinach, ensuring an even layer.
Poach and Assemble Eggs Benedict: Working with 1 egg at a time, carefully crack it into a small ramekin or shallow bowl. Gently lower the edge of the ramekin close to the simmering water and slowly tilt the egg into the water. Repeat with the remaining eggs, being mindful not to overcrowd the pan. Poach the eggs to your preference: 2 minutes for very runny yolks, 3 minutes for soft-set, or up to 4 minutes for more firm yolks. Use a slotted spoon to carefully remove each poached egg from the water. Allow any excess water to drip off by briefly resting the spoon on the edge of the pan or gently placing the egg on a clean paper towel for a moment. Finally, place 1 or 2 perfectly poached eggs on top of the spinach-layered brioche on each serving plate.
Garnish and Serve: To finish this magnificent dish, generously spoon the warm chorizo hollandaise sauce over the perfectly poached eggs. Sprinkle each serving with a dusting of sweet smoked paprika (pimentón) for an extra layer of authentic Spanish flavor and a pop of color. Devour immediately and savor every delicious bite!

Adapted From

Spanish Made Simple

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Nutrition Information

Serving: 1 portion

Calories: 1252 kcal

Carbohydrates: 20 g

Protein: 20 g

Fat: 124 g

Saturated Fat: 71 g

Monounsaturated Fat: 33 g

Trans Fat: 4 g

Cholesterol: 733 mg

Sodium: 1166 mg

Fiber: 1 g

Sugar: 1 g

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.

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Insights from Our Recipe Testers

Sandy Hill

This Chorizo Eggs Benedict recipe is absolutely perfect for a leisurely Sunday morning. It’s the kind of dish that invites you to stay in your pajamas, relax with the newspaper, and truly savor a special brunch. It undeniably elevates the entire brunch experience, making it feel more gourmet and indulgent.

While it’s not a super speedy recipe, given that it involves several distinct components, the effort is undeniably worth it. The end result is incredibly rewarding. I personally found that adding a splash of vinegar to the egg poaching water helped the eggs hold their shape beautifully. For those who, like me, prefer their poached eggs a little firmer, I found that a 3-minute poaching time delivered the ideal consistency for our taste.

Angie Zoobkoff

The first words from my husband’s mouth after just one bite were an enthusiastic, “You can make this again!” And I most certainly will. The hollandaise sauce in this recipe was unbelievably rich and wonderfully creamy, striking a perfect balance against the tender, soft spinach and the delightful chewiness of the bread. For our meal, I made a half recipe for two of us, and even with that reduction, there was still a generous amount of hollandaise left over. Instead of brioche, which I couldn’t find, I opted for toasted English muffins, and they worked beautifully as a base for this incredible dish.

Lydia Brimage

This Chorizo Eggs Benedict dish was truly a feast for the eyes, offering a vibrant and appealing presentation. The bright green spinach contrasted beautifully with the yellowish-orange hollandaise sauce, the rich red of the chorizo, and the final dusting of paprika. I am definitely eager to make this dish again. For my next attempt, I plan to use pre-cut chorizo slices instead of chopping a whole sausage, as I found some rather large, thick pieces of chorizo in my dish this time around, which I’d like to refine. Overall, I found the recipe to be very effective and would confidently recommend it to others seeking an elevated brunch experience.

During the process, when my arm grew tired from using a balloon whisk to make the hollandaise, I resorted to using a blender. This yielded a small amount of finely “blitzed” chorizo in the sauce, as I tried my best to prevent most of the chorizo solids from being incorporated at that stage. While an immersion blender can work for hollandaise, a double boiler and a traditional whisk typically provide the best texture.

Mary Joan L.

This Chorizo Eggs Benedict recipe delivers a truly rich and decadent breakfast experience, with layers of incredible flavors that come together surprisingly quickly and easily. It’s a testament to how simple yet impactful culinary choices can be. When I couldn’t find Spanish chorizo at my local market, I successfully substituted hot Mexican chorizo, which added a fantastic, fiery kick to the dish. This was my very first time attempting to make Eggs Benedict from scratch, and honestly, I’m not sure why I waited so long. The process was manageable, and the results were absolutely stunning.

Tips for Perfecting Your Chorizo Eggs Benedict

Choosing Your Chorizo

The type of chorizo you select will significantly impact the flavor profile of your dish. Spanish chorizo comes in various forms – fresh or cured, sweet (dulce) or spicy (picante), and often smoked. For this recipe, fresh Spanish chorizo, preferably lightly smoked, is ideal as it renders fat and infuses the butter with its distinctive spices. If you can only find cured chorizo, ensure it’s soft enough to chop finely and render some fat. As Mary Joan L. discovered, Mexican chorizo can be a delicious substitute if you’re looking for a hotter, more robust flavor profile, but be mindful of its different spice blend.

Achieving the Ideal Poached Egg

Freshness is Key: The fresher your eggs, the better they will hold their shape in the poaching water. Older eggs tend to spread more.
Vinegar Aid: A splash of white vinegar (1-2 tablespoons) in the simmering water helps the egg whites set quickly, preventing them from scattering.
Gentle Simmer: The water should be at a gentle simmer, not a rolling boil. Vigorous boiling can break the delicate eggs.
The Whirlpool Method: Some chefs create a gentle whirlpool in the water before carefully dropping the egg in the center. This helps the whites wrap around the yolk.
Don’t Overcrowd: Poach eggs one or two at a time to maintain consistent water temperature and prevent them from sticking together.
Ice Bath (Optional): If you’re poaching eggs ahead of time, immediately transfer them to an ice bath after cooking. Rewarm them gently in hot water just before serving.

Brioche or Beyond?

While brioche offers a luxurious, buttery base that complements the richness of the hollandaise and chorizo, don’t feel limited. As Angie Zoobkoff demonstrated, toasted English muffins are a classic and delicious alternative. Sourdough bread can also provide a wonderful tang and chewy texture that stands up well to the saucy layers.

Why This Spanish Twist Works So Well

The magic of Chorizo Eggs Benedict lies in its masterful fusion of flavors. Classic Eggs Benedict relies on the salty savoriness of ham or Canadian bacon and the richness of hollandaise. By introducing chorizo, we elevate this to a new dimension:

Smoky Depth: Spanish chorizo brings a deep, smoky undertone from the paprika it contains, which perfectly echoes the smoked paprika used as a garnish.
Spicy Kick: Depending on the chorizo chosen, it can add a gentle warmth or a vibrant heat that cuts through the richness of the eggs and butter, preventing the dish from feeling too heavy.
Umami Powerhouse: Chorizo is packed with umami, enhancing the overall savory profile and making each bite intensely satisfying.
Texture Contrast: The crispy, finely chopped chorizo pieces, whether incorporated directly into the sauce or sprinkled on top, provide a delightful textural contrast to the silky hollandaise and soft poached egg.
Garlicky Spinach: Replacing the traditional ham with garlicky spinach is a stroke of genius. The slight bitterness and freshness of the spinach, coupled with the aromatic garlic, perfectly balances the richness of the chorizo and hollandaise. It adds a welcome vegetable component without detracting from the main flavors.

This dish is more than just a recipe; it’s an experience. It’s a celebration of culinary creativity, taking a beloved comfort food and reimagining it with bold, exciting flavors. It’s perfect for a special occasion brunch, a holiday gathering, or simply when you want to treat yourself and your loved ones to something truly extraordinary.