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 can’t 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 Mother’s 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, let’s 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. Summer’s gonna be awesome (and jam-packed of course). I can’t wait.
Obviously,watching the barn 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 don’t. We have never been one of those family’s 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 Malley’s Chocolate were always my favorite though. I think that is true for everyone though, kids and adults, Malley’s 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 benedict…with 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. Don’t hate me for taking short cuts.
I mean, delicious and easy is always good. If you do not do pork try swapping ground chicken. It’ll be a lot drier I’m 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 it’s not even summer yet.
I need help.
Cotija Guacamole + Chorizo Eggs Benedict with Honey Chipotle Lime Sauce.
- 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
- 2 stalks rhubarb optional
- 1/2 cup strawberries chopped
- 1/2 cup fresh mango chopped
- 1/2 cup fresh pineapple chopped
- 1 jalapeño seeded + diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- pinch of salt
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, jalapeño, 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!
Homemade Mexican Chorizo.
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.
Happy brunching and such!