Arepas Benedict with Chorizo and Hollandaise

A delightful twist on the classic Eggs Benedict, featuring crispy arepas, savory chorizo, perfectly poached eggs, and rich hollandaise sauce. A perfect brunch dish!

Prep Time

20 minutes

Total Time

50 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.69/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

4piecesArepas(Pre-made or homemade)

£3.50

8ozChorizo(Spanish or Mexican, casings removed)

£4.00

4largeEggs(Fresh is best for poaching)

£1.20

3largeEgg Yolks(For hollandaise)

1tablespoonLemon Juice(Freshly squeezed)

£0.15

0.5teaspoonDijon Mustard(Adds a little tang)

£0.05

pinchCayenne Pepper(Optional, for a little heat)

£0.02

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

0.5cupUnsalted Butter(Melted, for hollandaise)

£1.50

1tablespoonWhite Vinegar(For poaching eggs)

£0.01

as neededWater(For poaching eggs)

2tablespoonsFresh Cilantro(Chopped, for garnish (optional))

£0.30

Total Cost

£10.76

£2.69 per serving

Instructions

1.
**Prepare the Arepas:** Cook the arepas according to package instructions. If using homemade, bake in a preheated oven at 350°F (175°C) for about 20 minutes, flipping halfway through, until golden brown and cooked through.
2.
**Cook the Chorizo:** While the arepas are baking, remove chorizo from casings. In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up with a spoon. Drain any excess grease.
3.
**Poach the Eggs:** Fill a wide saucepan with about 3 inches of water and bring to a simmer. Add the vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide an egg into the center. Repeat with the remaining eggs. Cook for 3-4 minutes for a runny yolk. Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain.
4.
**Make the Hollandaise Sauce:** In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks, lemon juice, Dijon mustard, cayenne pepper (if using), salt, and pepper until light and frothy. Be careful not to let the bowl touch the water. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and emulsified. Alternatively, use an immersion blender or regular blender. If the sauce gets too thick, add a teaspoon of warm water at a time until it reaches desired consistency. Keep warm.
5.
**Assemble:** Place a cooked arepa on each plate. Top with a portion of cooked chorizo, followed by a poached egg. Generously spoon hollandaise sauce over the egg.
6.
**Garnish and Serve:** Garnish with chopped fresh cilantro (optional) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (200g)

725 kcal / 3033 kJ

Carbs

20g

8% of RDA

Fat

60g

86% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

2 g

2% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For easier poaching, crack each egg into a small ramekin or bowl beforehand. This makes it easier to gently slide them into the water.

If the hollandaise sauce breaks (separates), try whisking in a tablespoon of cold water.

Prepare all components beforehand and keep them warm. This will make assembling the dish much faster.

For a spicier kick, add a pinch of red pepper flakes to the chorizo while cooking.

Cooking Equipment

Large skillet

Medium saucepan

Blender or Immersion Blender

Baking sheet or oven-safe dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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