Cotija Guacamole + Chorizo Eggs Benedict with Honey Chipotle Lime Sauce.

4.34 from 6 votes

This is a great dish for either breakfast, lunch or dinner. And why not Easter Brunch, Cinco do Mayo or Mother's day too?

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Main Course

Cuisine: American

Servings: Servings

Calories: 477kcal

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

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!