Southwest Benedict Sliders with Green Chile Hollandaise

Menu Part: 
Cuisine Type: 

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)
32 Eggs
16 English Muffin, split, toasted
32 oz Chorizo sausage, grilled, hot


  1. Whisk together Hollandaise and Fire Roasted Poblano Flavor Concentrate. Reserve.
  2. 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.
  3. 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.
  4. Top with green chile hollandaise.

Additional Tips

Additional Tips

Serve with a side of fruit and whole grain biscuits for a balanced meal.

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