30-Min Meals: Andre's Chorizo Avocado Eggs Benedict (Tapas Style) | MasterChef Canada

Dre’s Chorizo Avocado Eggs Benedict (Tapas Style)
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
For the base:
1 baguette, sliced on the diagonal (12–16 slices)
2 tbsp butter (for toasting)

For the chorizo onion mixture:
200 g (7 oz) Spanish chorizo, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tsp honey
1 tbsp olive oil

For the smashed avocado:
2 ripe avocados
1 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp finely chopped white onion (per avocado)
Salt and freshly ground pepper, to taste

For the hollandaise:
3 egg yolks
1 tbsp lemon juice
¼ cup unsalted butter, melted
¼ cup reserved chorizo grease
Pinch of salt

For the poached eggs:
8 large eggs (2 per person)
1 tbsp white vinegar (for the poaching water)

Optional toppings:
Pickled onions or jalapeños
Fresh chopped cilantro
Chili flakes

Instructions:
Prep the Chorizo & Onion Mixture: Heat a large skillet over medium heat. Add diced chorizo and cook for 5–7 minutes until browned and the oils have rendered. Remove chorizo with a slotted spoon and set aside.
Reserve the chorizo grease by pouring it into a small bowl — you’ll use this for the hollandaise.
Return 1 tbsp of the grease to the pan, add the yellow onion, and cook over medium-low heat until soft and beginning to caramelize (about 8 minutes).
Stir in garlic and honey; cook 1–2 minutes more. Add back the chorizo and mix to combine. Remove from heat.
Toast the Baguette: Lightly butter each slice of baguette.
Toast in a skillet over medium heat until golden brown or bake at 375°F (190°C) for 8–10 minutes until crisp.
Make the Smashed Avocado: In a bowl, mash the avocados. Stir in olive oil, lemon/lime juice, chopped white onion, salt, and pepper. Set aside.
Prepare the Hollandaise with Chorizo Grease: In a heatproof bowl, whisk egg yolks with lemon juice until slightly thickened.
Place bowl over a pot of barely simmering water (double boiler method). Slowly drizzle in the melted butter and chorizo grease, whisking constantly until the sauce is thick and velvety. Season with a pinch of salt and keep warm.
Poach the Eggs: Bring a wide saucepan of water to a gentle simmer and add vinegar.
Crack each egg into a small bowl. Swirl the water and gently slide in the eggs. Poach for 3–4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towel.
Assemble the Eggs Benedict: Spread smashed avocado on each toasted baguette slice.
Spoon on the chorizo-onion mixture.
Top with a poached egg and a generous drizzle of chorizo hollandaise.
Garnish with pickled onions, jalapeños, fresh cilantro, or a sprinkle of chili flakes, if desired.

Tip: Serve on a wooden board or platter for that authentic pintxos-style presentation.

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