Mexican Eggs Benedict
I have a complicated relationship with brunch. I love eggs and butter and drinking excessive amounts of champagne in the early afternoon, but I morph into Hank Hill-levels of rage when faced with long lines, loud music and overpriced food. So let’s take brunch back by making it at home, starting with this Mexican Eggs Benedict recipe that is served with an achiote hollandaise and homemade buttermilk biscuit.
“But Pâté–poaching eggs, making hollandaise and baking biscuits!? That will take forever.” Not today, sister friend. This whole Mexican Eggs Benedict shebang from start to finish took me 40 minutes, and you can even bake your biscuits a day or two beforehand. Did I mention this whole thing cost under $10 for 4 servings and no one made you listen to David Guetta or Bon Iver breakup classics while you ate it?
Hollandaise is a basic you should definitely master. All it requires is some patience. Do not rush heating up your double boiler and be sure to whisk aggressively until the very end. My hollandaise recipe is simple to master, and easy to jazz up as you please.
Poaching eggs is also not scary. Like hollandaise, it just requires some patience. Be sure to slowly heat your water and monitor them as they slowly cook for 2-3 minutes. If health is a thing that somehow concerns you at this point in an article about butter sauce served on butter bread covered in foreign meat, poached eggs are super healthy.
Also you butter be making your buttermilk biscuits at home. They taste way better than store bought and are pretty simply to make. Some tips: make sure you thinly slice your butter, keep your butter chilled, and don’t twist your biscuit cutter / plating rings when cutting out your dough. This simple buttermilk biscuit recipe is one of my favorites and a lazy Sunday classic.
Mexican Eggs Benedict with Achiote Hollandaise and Buttermilk Biscuit Recipe
- 4 large eggs, fresh
- 1 pound chorizo, fresh and removed from casing
- 3 egg yolks
- 1 tablespoon water
- 1 stick unsalted butter, room temperature
- 1 tablespoon lemon juice, freshly squeeze (do not use concentrate)*
- Pinch of achiote
- Pinch of cayenne pepper
- Salt and pepper, for taste
Homemade Buttermilk Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, chilled and thinly sliced
- 3/4 cup buttermilk, chilled
- 1-3 tablespoons of buttermilk, for brushing
- Make homemade buttermilk biscuits. Pre-heat oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, salt and baking soda.
- Cut butter slices into flour mixture with a pastry blender until mixture forms large crumbs, 3-5 minutes.
- Make a well in the center of the mixture and pour in chilled buttermilk. Stir until combined.
- Flour surface and turn dough onto it in a rectangular form. Fold the dough into thirds and flatten back into a rectangle. Do this three times in total. Roll dough until half an inch to an inch thick.
- Using a biscuit cutter or plating rings (2.5 inches), cut out desired number of biscuits. Press straight down and do not rotate ring in a circular motion as this affects the rise.
- Place biscuits on a baking sheet and brush tops with extra buttermilk.
- Bake for 15 minutes or until browned.
- Make achiote hollandaise. Separate egg yolks from whites. Put the egg yolks in a heat-proof bowl, to be used eventually in a double-boiler (ie. a heat-proof bowl placed on top of a boiling pot of water).
- Add fresh lemon juice and water. Whisk mixture until appears paler and thicker.
- Fill a saucepan halfway with water and set to low heat.
- Place heat-proof bowl with egg yolk mixture on top and whisk rigorously. Once mixture is thick enough that streaking is visible in the bottom of the pan, slowly add in the butter and continue whisking.
- Once at desired consistency, remove from heat and add in cayenne pepper, achiote and salt and pepper for taste. Cover bowl until serving.
- In a small skillet set to medium heat, fry fresh chorizo until crumbly and fragrant. Remove from heat.
- Poach eggs. Crack eggs into individual cups or ramekins.
- Fill a pan or deep skillet with cold water and set to low heat. Salt water.
- Once water is at a rolling boil (bubbles forming but not bubbling), slowly lower ramekin with egg into water and gently drop in egg. Repeat for all eggs in a clockwise pattern, so that you can remember which egg you started with. Remove first egg after about 2-3 minutes have passed.
- Remove poached eggs from water using a slotted spoon and place on plate.
- Assemble. Cut buttermilk biscuits in half. Place crumbled chorizo, then poached egg, and top with achiote hollandaise.
Made Mexican eggs benedict with achiote hollandaise or homemade buttermilk biscuits at home? Tag your photos with #PateSmith or share them in the comments for the chance to be featured onsite!