hero-mexican-recipes

HERDEZ® Eggs Bandito

Based on a recipe for eggs Benedict, this version is spiced up to get your taste buds going. Like most spicy recipes, you can tweak it to your tastes.

Recipe courtesy of Allrecipes® Brand Ambassador Sandra H., 2013.

Ingredients:

  • 4

    egg yolks

  • 2 2/3 tablespoons

    lime juice

  • 1/4 teaspoon

    chipotle powder

  • 4 tablespoons

    HERDEZ® Red Guajillo Chile Mexican Cooking Sauce

  • 1 tablespoon

    water

  • 3/4 cup

    melted butter

  • 1/4 teaspoon

    garlic salt

  • 1 1/2 teaspoons

    vinegar

  • 8

    eggs

  • 1/2 pound

    chorizo sausage

  • 3

    Mexican bolillo rolls, sliced into several rounds

  • Chopped fresh cilantro

  • Lime slices

Print Recipe

Serves 4

 

Directions:

  1. Fill the bottom of a double boiler half-full with water (top of double boiler should not touch the water). Bring water to simmer over medium-high heat. In the top of the double boiler over the simmering water, whisk together egg yolks, lime juice, chipotle powder, Mexican cooking sauce, and 1 tablespoon water.

  2. Gradually whisk the melted butter into the egg yolk mixture, a little at a time. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in garlic salt, then turn off heat. Place a lid on pan to keep sauce warm.

  3. To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer over medium-high heat; add vinegar. Swirl water to make a "whirlpool" then carefully break eggs, one at a time, into the middle of "swirl", and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

  4. While eggs are poaching, cook chorizo in a medium skillet over medium-high heat until cooked through. It will retain its bright red color (the spices) so check the temperature to ensure doneness. An instant-read thermometer should read 160 degrees F (70 degrees C). Remove from heat when done.

  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler to low setting.

  6. Arrange the bolillo rounds on a baking sheet and toast lightly under the broiler, about 2 minutes per side. Place a few bolillo rounds (size will vary) on each plate and top each serving with 1/4 C of cooked chorizo. Top the sausage with two poached eggs. Drizzle with bandito sauce, and sprinkle with chopped cilantro and/or lime wedges. Serve immediately.

  7. Cook's Notes:
    If you have cooked (hard) Spanish-style chorizo, slice it thinly and heat in a skillet.
    If the hollandaise sauce separates, give it a quick whisk to re-mix.

 

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