Picante Eggs Benedict
These chef-inspired eggs make a standout menu item that boasts chorizo, avocado, Pico de Gallo, and poached eggs gracefully placed atop a toasted English muffin. Drizzled TABASCO® Brand Salsa Picante is the finishing flavor flair that makes this dish memorable.
To learn more about TABASCO® Brand Salsa Picante in foodservice, click here.
To learn more about TABASCO® Brand Salsa Picante in foodservice, click here.
Salsa Picante
Servings:
1
Ingredients
1 English Muffin
4 oz Chorizo
1 Avocado, Sliced
2 oz Pico De Gallo
2 eggs
1 bottle TABASCO® Brand Salsa Picante
Preparation
Slice English muffin in half and toast.
In a sauté pan, cook chorizo, drain off the grease and dispose of grease.
In a small pot, fill with water, add a large pinch of salt and a tablespoon of vinegar. Bring to a simmer.
Once water is simmering, stir water in a circle with a spoon and quickly crack egg into the middle of the water to poach the egg.
Place the toasted English muffin on a plate. Add equal amount of cooked Chorizo on each half.
Add slices of avocado to each half. Top with equal amounts of Pico De Gallo.
Place poached egg on each half and drizzle TABASCO® Brand Salsa Picante over each half and enjoy.
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You will need:
Salsa Picante
