Air Fryer Chorizo Eggs Benedict is a Mexican eggs benedict recipe with spicy sausage, air fried "poached" eggs and green chile hollandaise
- 4 egg yolks at room temperature
- 2 tablespoons lemon juice
- kosher salt, pepper, chili powder
- 1 stick hot melted butter
- 2 ounces diced green chiles (I used half of a 4 ounce can)
- 1 pound ground chorizo sausage
- non stick cooking spray
- 8 tablespoons water
- 8 eggs
- 4 English muffins (cut in half, 8 halves total)
- Optional: avocado slices, cilantro, hot sauce
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Put the egg yolks, lemon juice, kosher salt, pepper, and chili powder in a food processor. Blend for just under a minute.
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Very slowly drizzle in the hot melted butter as the food processor is on, about a minute total or until it has a slightly thick, sauce like consistency. Stir in the green chiles.
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Set the sauce aside while you make the eggs benedict.
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Set a skillet over medium heat. Add the ground chorizo and cook 5 to 6 minutes, breaking it apart with a spatula as it cooks.
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Spray non stick cooking spray and a tablespoon of water into small glass bowls or ramekins (make sure dish is air fryer safe). While the chorizo is cooking, crack an egg into each dish.
Note: This may need to be done in two batches.
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Place them in the air fryer, set the air fryer to 370 degrees for 6 to 9 minutes depending how you like the egg yolks cooked. Carefully remove the dishes with the eggs, they will be hot.
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Put the English muffin halves in the air fryer basket, cut side up. Set the air fryer to 370 degrees for a minute or two, or until toasted how you like.
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Assemble each one on a plate with an English muffin on the bottom, avocado slices (if using), some chorizo sausage, a "poached" egg, and spoon some of the green chile hollandaise over top. Serve with chili powder over top and with cilantro and hot sauce if desired.