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Southwest Benedict with Roasted Poblano Hollandaise

Southwest Benedict with Roasted Poblano Hollandaise
Southwest Benedict with Roasted Poblano Hollandaise
  • Preparation time
    20 min
  • Difficulty
    Easy
  • Number of servings
    16

Try the classic Benedict topped with chorizo and fire roasted poblano hollandaise for a Latin flair!

Made with TRIO's Hollandaise Sauce, the hollandaise sauce is made easy, with one minute prep time and no slurry required. 

The Southwest Benedict with Green Chile Hollandaise recipe is elevated with Minor's® Fire Roasted Poblano Flavour Concentrate, which brings distinct flavours to your restaurant kitchen without added labour. It adds a smoky and spicy twist to the classic Benedict, making it a flavorful and convenient dish to add to your menu.

 

Ingredients
poblano concentrate
  • Trio® Hollandaise Sauce, prepared hot, 500mL
  • Minor's Fire Roasted Poblano Flavour Concentrate, 70mL
  • Eggs, 32
  • English muffins, 16
  • Chorizo, grilled, sliced, hot, 900g
Preparation
  • 1
    Whisk together prepared Trio Hollandaise and Minor's Poblano Flavour Concentrate. Reserve.
  • 2
    Bring a heavy- bottomed pot of water to a boil; reduce to a simmer. Crack eggs into individual ramekins and add one at a time to the simmering water. Poach for 7-9 minutes, to desired doneness.
  • 3
    While the eggs are cooking, split each English muffin and toast. Arrange the grilled chorizo on the English muffin halves. Remove the poached eggs from the pot with a slotted spoon, removing any excess moisture. Place egg on top of the chorizo.
  • 4
    Top with fire roasted poblano hollandaise.
Tio Hollandaise Sauce

Trio Hollandaise Sauce 8 x 440 g