Have you ever wanted a restaurant style breakfast without the hassle of putting on real clothes and waiting for a table? That’s me pretty much every morning. It’s hard enough to make it from the bed to the kitchen, forget making it all the way to a restaurant. Well this recipe will make you feel like you stepped into your hip local breakfast joint and you don’t even have to step out of your bunny slippers . And it’s easy to boot. It’s a major twist on one of the most beloved breakfast classics, eggs benedict. We subbed out the English muffin for fluffy Arborio rice, which soaks up the rich egg yolk and spicy chorizo. Forget heavy hollandaise; instead, top it off with cool and creamy avocado chimichurri sauce. The only downside is that there won’t be anyone to do the dishes for you.
Chorizo Benedict with Avocado Chimichurri Sauce
For the Benedict:
1 C. Della’s Arborio rice
½ lb chorizo
For the Avocado Chimichurri Sauce:
½ large avocado, chopped
1 C. packed cup cilantro
1 C. packed cup parsley
½ C. olive oil
¼ medium white onion, minced
Juice of one lime or 2 tablespoons
½ tsp cumin
½ tsp sea salt
- Cook Della’s Arborio rice as directed substituting stock for water.
- While rice is cooking, heat a skillet over medium heat. Divide chorizo into eight pieces and shape into thin patties.
- Place chorizo patties in a single layer in skillet and cook until there is no pink left or an internal thermometer reads 145 degrees Fahrenheit.
- While chorizo is cooking place avocado, cilantro, parsley, olive oil, onion, lime juice and cumin into food processor and blend until smooth. Set aside.
- Poach, soft boil or cook eggs over easy.
- When rice is ready scoop rice into ¼ cup measuring cup and pack loosely. Turn over onto plate to form a solid platform for chorizo and egg.
- Stack the rice platform with one chorizo patty and one egg. Top with avocado chimichurri sauce. Repeat to assemble all benedicts.