Chorizo eggs benedict with homemade English muffins Recipe

Chorizo eggs benedict with homemade English muffins is a spicy Spanish twist on the brunch classic. It's rich, decadent, and easier than you think!

Add a touch of decadence to your brunch this weekend with our Chorizo eggs benedict and homemade English muffins. We love the combination of rich egg yolks, spicy chorizo and light fluffy muffins. Our recipe for homemade English muffins is easy to follow and makes enough to serve four plus leftovers. You can slice the muffins and freeze them. Toast them straight from frozen and transform them into a delicious snack. We like them with butter and jam or fill with ham and cheese for an updated toastie. We have used cooking chorizo but you could also fry the thin cut slices you get in supermarkets for a crisp finish that’s a little easier to tackle once piled on top of the toasted muffin! If you want to impress, we recommend making our cheat’s hollandaise but there are lots of good readymade options too.

Ingredients

For the muffins:

• 450g plain flour, plus extra for dusting
• 1tsp salt
• 3tsp mustard powder
• 300ml warm milk
• 1 sachet easy-blend dried yeast
• 1tsp caster sugar
• 50g butter, melted
• 40g polenta

you will need:

• 9cm round cutter

For the chorizo eggs benedict:

• 190g cooking chorizo, we love Cook’s Ingredient Chorizo from Waitrose
• Jar ready-made Hollandaise sauce
• 8 eggs
• Pinch of paprika, to serve

Method

1. Mix the flour, salt and mustard powder into a large bowl. In another bowl, mix the warm milk, yeast and sugar. Stir then leave for a few minutes until foamy. Stir the yeast mixture into the flour, then gradually add the melted butter.
2. Make sure all the ingredients are combined, then knead until smooth and elastic – this should take around 10mins. Put the dough in a lightly oiled bowl, cover with clingfilm and leave until doubled in size.
3. Lightly flour the surface and sprinkle over half the polenta. Roll the dough out to a thickness of about 1cm. Use the cutter to cut out rounds, you should get around 12 muffins.
4. Sprinkle a large baking sheet with some of the remaining polenta, reserving some to sprinkle on top of the muffins. Place the cut out dough on the trays with plenty of space between them. Sprinkle the rest of the polenta on top. Cover loosely with a piece of oiled clingfilm and leave to prove until doubled in size.
5. Heat a heavy-based frying-pan over a moderate heat. Brush with a little oil and then cook the muffins in batches for 8-10 mins on each side until crisp, golden and when tapped they sound hollow. Leave to cool until needed. They will last for a couple of days in an airtight container or freeze them sliced and defrost as and when you need them.
6. To make the chorizo benedict, preheat the oven to 190C/Gas 5. Cook the chorizo for 15mins until starting to crisp.
7. Meanwhile poach 8 eggs, slice four muffins in half and toast.
8. Put two pieces of toasted muffin on each plate, top each with sliced chorizo, a poached egg and a spoonful of Hollandaise sauce. Sprinkle with paprika, optional. Serve immediately while the eggs are still soft inside.