Chorizio Eggs Benedict from Washington Post

This was in last weeks Washington Post but since I was making it at the lake and needed to bring all my ingredients there simplified it by using a package of Jiffy Corn Muffin mix. Also because I didn't have a muffin pan there made the muffin base in a 9' square pan. If you want to make the true muffin base from scratch check it out at their website WashingtonPost.com

For the muffin base

• 1 package Jiffy corn muffin mix
• 1/2 cup cooked corn kernels (optional)
• 6 tablespoons regular or low-fat sour cream
• 1 large egg

For the eggs

• 1/2 teaspoon cider vinegar or distilled white vinegar
• 4 large eggs, as fresh as possible, straight from the refrigerator
• 4 to 6 ounces (1 links) cured, cooked chorizo, cut into medium dice, warmed in EVOO
• Chopped cilantro, for garnish

For the sauce

• 4 tablespoons butter
• Freshly squeezed juice of 1/2 large lime (1 teaspoons)
• 1 large egg yolks, at room temperature
• Kosher salt

For the muffin base: Preheat the oven to 400 degrees. Use a fork to combine the corn muffin mix and corn kernels in a mixing bowl. Stir in the sour cream and egg  to form a thick batter. Divide evenly among the custard cups or ramekins. Or I used 9" square pan Bake for 20 to 25 minutes, until firm and browned.

For the eggs:  Fill a saucepan or skillet with about 3 inches of water. Bring to a boil over high heat. Add the vinegar and reduce the heat to medium or medium-low, so the water is barely bubbling at the edges.

Working in batches as needed, gently break the eggs into teacup or large ladle. Hold the side of the egg container as close as possible to the surface of the water and slide each egg in. Use the spatula or spoon to "shape" the white around the yolk as needed. Cook for 2 to 4 minutes, depending on how runny you like your eggs. Use a slotted spoon to transfer to paper towel lined plate. Repeat to poach the remaining eggs.

For the sauce: Fill a medium saucepan with a few inches of water, and heat over medium heat or until the water is barely bubbling at the edges. Adjust the heat to medium-low if needed. Place a metal bowl on the saucepan (to create a double boiler).
Meanwhile, melt the butter in a saucepan over low heat or microwave.

Combine the lime juice and egg yolk in the metal bowl, whisking constantly until the mixture starts to thicken. Remove from the heat.

Whisk in the melted butter, a tablespoon or so at a time, to form an emulsified sauce. Season with salt to taste and hold in a warm spot. The yield is about 1/2 cup.
**Don't freak as I initially did when my sauce started to break up into curdled egg look -- Off heat I just kept whicking the heck out of it and settled to a smooth consistency**

When ready to serve, cut the corn muffins in half horizontally, placing two halves cut sides up on each plate. Divide the warmed chorizo evenly over the muffin halves, then place a poached egg on the chorizo.  I actually sprinkled chorizio over the egg as I place egg directly on my 'square' of cornbread. Spoon the sauce over each portion, then sprinkle with the cilantro, if desired. Serve right away.

Recipe Source:

From New York food writer Regina Schrambling.