Chorizo Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Cayenne pepper - Pinch
• Unsalted butter - 1/2 cup, melted
• Lemon juice - 1 tablespoon
• Egg yolks - 4, for the hollandaise sauce
• White vinegar - 1 tablespoon
• Eggs - 4, poached
• English muffins - 4, split and toasted
• Chorizo sausage - 4 links

Instructions

1. Cook the chorizo in a skillet over medium heat until browned and fully cooked. Set aside.
2. To poach the eggs, bring a pot of water to a simmer and add the white vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 4 minutes, then remove with a slotted spoon.
3. For the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thickened. Remove from heat and add the cayenne, salt, and pepper.
4. To assemble, place a chorizo link on each toasted English muffin half. Top with a poached egg and a generous spoonful of hollandaise sauce.