Spanish Eggs Benedict by Lynette Rohrer Shirk

Double the recipe and serve a whole English muffin with two eggs for a full breakfast or brunch entrée.

SERVES 4

2 English muffins

1 avocado, peeled, pitted, and sliced

2 pieces chorizo sausage,

3 inches long

4 eggs

1 teaspoon distilled white vinegar

½ cup Chipotle Hollandaise Sauce (page 121)

1 tablespoon chopped cilantro

4 pinches pimentón or paprika

Split English muffins, put on plate, cover, and keep in a warm oven until ready to use.
Poach eggs in simmering water with a teaspoon of distilled white vinegar until the eggs hold their shape, but still have runny yolk centers. Remove poached eggs from simmering liquid with a slotted spoon and lay them on several layers of paper towel. Trim any straggling pieces of egg white from the poached eggs.
Cut the chorizo sausages in half lengthwise and brown in a skillet.
On each muffin half put several slices of avocado, chorizo sausage, and then a poached egg. Spoon or pour hollandaise sauce to cover each egg. Top each egg with a sprinkle of pimentón and chopped cilantro. Serve immediately on four small plates.