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This is one of those triple threat recipes.
And for a couple of reasons too.
One: You can eat this breakfast, lunch or dinner. I would personally go with lunch or dinner just because I canโt do chorizo so early in the AM. Brunch? Totally good with that too.
Two: You can make this for Easter Brunch, Cinco de Mayo Lunch or Motherโs Day. All are coming up, and this dish works great for all three. Originally I was thinking Cinco de Mayo and I was actually going to wait to post this until after Easter, but then I thought, this would be so good for Easter too. So, you get it today.
Really though, letโs talk about Easter. I mean it is this Sunday, and even though it is super late this year I still cannot believe it is Easter already. I am so excited though, the next few months are going to be really amazing. Summerโs gonna be awesome (and jam-packed of course). I canโt wait.
Obviously,watching theย barnย come together, a trip to Florida and a couple other trips I am hoping will come to together, still waiting on things though. FYI waiting is the worst. Especially for highly self-conscious, impatient me.
Double FYI, I am currently checking my email every five minutes now.
But back to Easter. I kind of wish I had some awesome plans to share with you guys, but I donโt. We have never been one of those familyโs that does a formal Easter. When my brothers and I were younger we would always be in Florida for Easter. We did the whole Easter basket thing in the morning followed by an egg hunt and then the rest was pretty much just a normal, awesome vacation day. We did alway have a nice dinner though.
The Easter baskets filled with Malleyโs Chocolate were always my favorite though. I think that is true for everyone though, kids and adults, Malleyโs is the best.
Ok, off the topic of Easter and on to these Eggs Benedict.
I almost titled this post The Mexi Version of the classic eggs benedictโฆwith asparagus (because I am addicted to asparagus).
But really, it is just a whole lot of goodness on top of a bagel. I used a bagel because while I do love english muffins, they just were not sturdy enough to hold all this awesomeness. SO bagels it was.
Also, the night before I made this I realized I forgot the chorizo at the store. UGH. Why does this happen to me ALL THE TIME?
I was kind of determined to not go back to the store, so I pulled the frozen ground pork that I have had in my freezer for too long and de-thawed it overnight. Homemade chorizo? Sure why not?
You know what though? It is actually the easiest thing ever. I probably did not do it the way a true Mexican abuela would, BUT it was still delicious. Donโt hate me for taking short cuts.
I mean, delicious and easy is always good. If you do not do pork try swapping ground chicken. Itโll be a lot drier Iโm sure, but the flavor will still be good. And obviously you can make these vegetarian friendly by leaving the chorizo out all together.
Oh and lastly, Cotija Guacamole is the most amazing and addicting thing. So good.
Double oh, I am already addicted to fruit salsa and itโs not even summer yet.
I need help.
Cotija Guacamole + Chorizo Eggs Benedict with Honey Chipotle Lime Sauce.
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- salt and pepper
- 1/2 pound ground chorizo, or leave this out for vegetarian, or bacon
- 3-4 whole pumpernickel or whole wheat bagels, toasted (use gluten free if desired)
- 6-8 eggs, poached
Honey Chipotle Lime Sauce
- 1/2 cup greek yogurt, may use mayo if you like
- 2 in chipotle chiles adobo, minced + 2 tablespoons adobo sauce
- 1 lime, juiced
- 1 tablespoon honey
- salt and pepper, to taste
Fruit Salsa
- 2 stalks rhubarb, optional
- 1/2 cup strawberries, chopped
- 1/2 cup fresh mango, chopped
- 1/2 cup fresh pineapple, chopped
- 1 jalapeรฑo, seeded + diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- pinch of salt
Cajita Guacamole
- 3 ripe avocados, mashed
- 1/4 cup sun-dried tomatoes
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 in Jalapeรฑo, seeded and diced (I left half of my seeds )
- juice of 1 lime
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 ounces Cotija cheese, crumbled
Instructions
- Preheat the oven to 400 degrees.
- Place the asparagus in a roasting pan or on a baking baking sheet and toss with olive oil, salt and pepper. Also, chop the rhubarb (if using) and add to another pan and toss with 1 teaspoon olive oil. Roast in the preheated oven for 15-25 minutes or until tender and crisp. The rhubarb will only take 10-15 minutes. Remove form the oven and set aside.
- Meanwhile work on the rest of the meal. To make the honey chipotle lime sauce. In a bowl mix together the greek yogurt, chipotle chiles + 2 tablespoons adobo sauce, lime juice, honey, salt and pepper. Taste and adjust honey and salt to your liking. Place in the fridge until ready to use.
- To make the fruit salsa add the roasted rhubarb (if using), strawberries, mango, pineapple, jalapeno, cilantro, lime juice and pinch of salt in a bowl. Toss well to combine. Cover and place in the fridge until ready to use.
- To make the guacamole mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or smooth as you want). Add the sun-dried tomatoes, green onions, cilantro, jalapeรฑo, lime juice, cumin, salt and pepper. Stir to combine and fold in the cotija cheese.
- Heat a medium skillet over high heat and brown the chorizo all over. Poach your eggs.
- To assemble divide the guacamole among the bagel halves. Top with chorizo and warm asparagus. Add yours eggs and drizzle on the honey chipotle sauce. Serve the salsa on the side. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Homemade Mexican Chorizo.
Ingredients
- 1 pound ground pork
- 1 in chipotle chile adobo, finely minced
- 1/2 a small onion, finely chopped
- 2 cloves garlic, grated
- 2 tablespoons tequila
- 1 tablespoon ancho chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 2 teaspoons pepper
- 2-3 teaspoons salt
Instructions
- Add the pork to a bowl. Add the minced chipotle chile, finely chopped onion, garlic, tequila, ancho chili powder, smoked paprika, Mexican oregano, cumin and 2 teaspoons salt. Mix with your hands to combine. Use the chorizo right away or divide in half and freeze. Makes a total of 1 1/2 pounds.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Happy brunching and such!
ONE WORD: BRILLIANT.
I’M ABOUT TO BLOW MY HUSBAND’S MIIIIND!!! THANK YOU!!!!
Haha! YES! Hope it went well (: Thank you!
I can’t wait to try this. If it turns out as good as it sounds, I’ll even let you know where all the typos are in the text. ๐
I so want these for breakfast!
Wish I could have shared!! Happy Easter Kevin!
Eggs benedict are my favorite, and I love this fresh spring take on it.
Thanks Shaina! This was my first eggs Benedict! I have to try it the traditional way soon!
Such a perfect breakfast. Wow, the colors and flavors and textures!
Thank you so much, Brenda! Hope you have a great Easter!
How funny! You and I use the same font for our recipe titles!
Haha! Cool!
Thanks! ๐