Spanish Benedict
Recipe Center

Spanish Benedict
Spanish Benedict
1 cup milk
1 tbsp. butter
1/2 tsp. chili powder
1 (0.9- oz.) packet Hollandaise sauce mix
1/2 cup shredded Mexican blend cheese
2 links Aidells Chicken Chorizo, very thinly sliced
4 English muffins, split
8 slices tomato
8 poached (or fried) eggs

We took the traditional breakfast and gave it an International twist! Great topped with avocado and cilantro leaves.

Prep: 15 minutes, Cook: 15 minutes, Serves: 4 large or 8 small

1. Heat milk, butter, chili powder and sauce mix in a small saucepan, whisking until hot and thickened. Whisk in cheese and set aside.

2. Cook chorizo in a skillet until lightly browned. Toast muffins.

3. Top each muffin half with a tomato slice, equal amounts of chorizo and an egg. Spoon 2 tbsp. sauce over each. 

Nutritional Information:
256 calories, 15 g protein, 13 g total fat (5 g sat.), 19 g carbohydrate, 0 g fiber, 2 g sugar, 222 mg cholesterol, 508 mg sodium, 7 points