Southwest Benedict Sliders with Green Chile Hollandaise
A classic breakfast awakens those with adventurous tastes. English muffins are stacked with savory chorizo, warm poached eggs and finished with unexpected green chile hollandaise sauce featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.
16 oz Minor’s® Hollandaise Sauce Gluten Free 12x24oz (Pouch), prepared
2 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
16 English Muffin, split, toasted
32 oz Chorizo sausage, grilled, hot
- Whisk together Hollandaise and Fire Roasted Poblano Flavor Concentrate. Reserve.
- Bring a heavy bottomed pot of water to a boil; reduce to a simmer. Crack eggs into individual ramekins, and add one at a time to the simmering water. Poach for 7-9 minutes or until desired doneness is reached.
- While the eggs are cooking, arrange the grilled chorizo on the English muffins. Remove the poached eggs from the pot with a slotted spoon. Be sure to remove any excess moisture. Place egg on top of the chorizo.
- Top with green chile hollandaise.
Serve with a side of fruit and whole grain biscuits for a balanced meal.