Panko Crusted Bean & Chorizo Patty, Poached Eggs, Poblano Hollaindaise

By • May 2, 2012 • 0 Comments



Author Notes: If I had to choose one breakfast dish which pleased all my senses, it would be the Eggs Benedict. It was Love at first bite!! I had to sneak it in this challenge some how!

In case you are wondering what is unique about these Eggs Benedict? It’s a medley of all the flavors/textures I relish the most literally in one bite. Luscious sauce, super crunchy and spicy hash patty, light biscuit, and last but not least, my obsession – a perfectly poached egg running through the patty. Sublime!!
Primlani Kitchen

Serves 4-6

Panko Crusted Bean & Chorizo Patty

  • 1 cup Marrow Beans
  • 2 Eggs
  • 3 Fresh Sausage Links (I used Chorizo)
  • 1 Onion, Diced
  • 1 Red or Yellow Pepper, Diced
  • 1 teaspoon Smoked Paprika
  • Salt & Pepper to Taste
  • Cilantro or Parsley, Chopped
  • 4 Poached Eggs to Serve
  • 4 Biscuits to Serve
  1. Soak the beans overnight and cook in pressure cooker with two whistles*. Drain liquid, cool, and puree.
  2. Remove the sausages from skin and saute till brown. Remove sausages and saute onions and peppers till softened in the same pan. Cool mixture.
  3. Gently mix beans, onions/pepper mixture, sausages, eggs, parsley, s & p, paprika, and 1 cup of panko. Ensure the beans are dry otherwise they will break while frying.
  4. Make small sized patties and coat with additional panko for crunch. Shallow fry in olive oil till brown on both sides.

Poblano Hollandaise Sauce

  • 1 Stick Butter
  • 2 Egg Yolks
  • 1 Poblano Pepper, Roasted & Diced
  • 2 teaspoons White Vinegar
  • Salt & Pepper to Taste
  1. Melt the butter for the sauce.
  2. Blend the pepper and yolks for a few seconds.
  3. Gently drizzle melted butter and vinegar till the sauce emulsifies.
  4. Adjust salt and pepper.
  5. Make Poached Eggs. Slice the biscuit or English muffin. Top with bean patty, poached egg, and drizzle with sauce.
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