Mexican-style eggs Benedict

STEP BY STEP

Let's make something delicious.

1. 01

   Finely chop the shallot. Halve the tomato, remove the stalk end and soft centre, then finely dice the flesh. Finely chop the coriander. Mash the avocado flesh on a large plate with a fork.

2. 02

   Add the shallot, tomato, coriander, lime juice, chilli flakes and a pinch of salt and pepper to the avocado and mix well.

3. 03

   Slice the chorizo and briefly fry on both sides in a frying pan without any added oil.

4. 04

   Heat 1 litre of water, 2 tbsp white wine vinegar and 1 tsp salt in a saucepan. The water should be simmering, not boiling vigorously. Crack an egg into a shallow cup or small bowl. Use the end of a wooden spoon to create a whirlpool in the simmering water, then gently slide the egg into it.

5. 05

   Poach the egg for exactly 2 minutes, then carefully transfer it to a bowl of lukewarm water using a slotted spoon. Poach the remaining eggs in the same way.

6. 06

   Toast the bottom halves of the burger buns, then briefly dip them into the rendered chorizo fat in the frying pan. Top with chorizo slices and guacamole, then place the poached egg on top.

7. 07

   Warm the hollandaise sauce in a saucepan for 1 minute and pour it over the eggs. Garnish with a few jalapeño slices and serve immediately.