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
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Ingredients
- Panko Crusted Bean & Chorizo Patty
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1 cup
Marrow Beans
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2
Eggs
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3
Fresh Sausage Links (I used Chorizo)
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1
Onion, Diced
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1
Red or Yellow Pepper, Diced
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1 teaspoon
Smoked Paprika
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Salt & Pepper to Taste
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Cilantro or Parsley, Chopped
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4
Poached Eggs to Serve
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4
Biscuits to Serve
- Poblano Hollandaise Sauce
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1
Stick Butter
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2
Egg Yolks
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1
Poblano Pepper, Roasted & Diced
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2 teaspoons
White Vinegar
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Salt & Pepper to Taste
Directions
- Panko Crusted Bean & Chorizo Patty
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Soak the beans overnight and cook in pressure cooker with two whistles*. Drain liquid, cool, and puree.
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Remove the sausages from skin and saute till brown. Remove sausages and saute onions and peppers till softened in the same pan. Cool mixture.
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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.
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Make small sized patties and coat with additional panko for crunch. Shallow fry in olive oil till brown on both sides.
- Poblano Hollandaise Sauce
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Melt the butter for the sauce.
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Blend the pepper and yolks for a few seconds.
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Gently drizzle melted butter and vinegar till the sauce emulsifies.
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Adjust salt and pepper.
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Make Poached Eggs. Slice the biscuit or English muffin. Top with bean patty, poached egg, and drizzle with sauce.
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