Recipe and photo courtesy of Performance Foodservice
Makes 4 servings
12 oz. sausage, chorizo, fresh, raw
¾ cup pepper(s), green bell, ¼-inch dice
1 ea. avocado, skin and seed removed, then mashed
4 ea. egg(s)
2 ea. English Muffin
¾ c. hollandaise sauce, prepared or house recipe
1 T. Cholula Hot Sauce, original
2 t. cilantro, fresh, chopped
Cholula Hot Sauce, original, as needed
Heat a sauté pan to medium low. Add chorizo and pepper. Cook, crumbling chorizo into medium-large chunks until browned and pepper is tender. Hold hot.
To serve: For each order, poach an egg and toast half an English muffin. Plate the half muffin and top with a portion of mashed avocado. Top muffin and avocado with ⅓ cup of hot chorizo mixture. Top chorizo with a poached egg and 3 tablespoons hollandaise. Decoratively drizzle remaining Cholula over the hollandaise and garnish with ½ teaspoon cilantro. Serve immediately.
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