Recipe:Chorizo Benedict

Prep time: 30 minutes

Cook time: 35 minutes (with some overlap)

Serves 4

Simply using lime juice instead of lemon juice in the hollandaise sauce brings the flavors of this Mexican-inspired dish together.

You'll need four 6- or 8-ounce custard cups or ramekins for baking the muffins, and a small cup for transferring the eggs to the poaching water. The diced chorizo can be warmed in a skillet over medium-low heat (or over medium heat to create crisped edges).

Make ahead: The muffins can be made a day in advance and stored in an airtight container at room temperature. From New York food writer Regina Schrambling.

INGREDIENTS

For the muffin base:

7 tablespoons melted unsalted butter

1/2 cup stone-ground yellow cornmeal

1/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup cooked corn kernels (optional)

6 tablespoons regular or low-fat sour cream

1 large egg

For the eggs:

1/2 teaspoon cider vinegar or distilled white vinegar

8 large eggs, as fresh as possible, straight from the refrigerator

8 to 12 ounces (2 links) cured, cooked chorizo, cut into medium dice, warmed (see headnote)

Chopped cilantro, for garnish

For the sauce:

8 tablespoons (1 stick) unsalted butter

Freshly squeezed juice of 1/2 large lime (2 teaspoons)

2 large egg yolks, at room temperature

Kosher salt

INSTRUCTIONS

For the muffin base:

Preheat the oven to 400 degrees. Place 4 custard cups or ramekins (6 to 8 ounces each) on a baking sheet.

Use a little of the melted butter to grease the inside of the cups or ramekins.

Use a fork to combine the cornmeal, flour, baking powder, baking soda, salt and corn kernels, if desired, in a mixing bowl. Stir together the remaining melted butter with the sour cream and egg in a measuring cup. Gradually stir the wet ingredients into the cornmeal mixture to form a thick batter. Divide evenly among the custard cups or ramekins. Bake for 20 to 25 minutes, until firm and browned.

For the eggs: Line a wide bowl with a few layers of paper towels. Fill a saucepan or skillet with about 3 inches of water. Bring to a boil over high heat. Add the vinegar and reduce the heat to medium or medium-low, so the water is barely bubbling at the edges.

Working in batches as needed, gently break the eggs into individual teacups, custard cups or ramekins.

Working with 1 egg at a time, use a spatula or spoon to swirl the water a few times. Hold the side of the egg container as close as possible to the surface of the water and slide each egg in. Use the spatula or spoon to "shape" the white around the yolk as needed. Cook for 2 to 4 minutes, depending on how runny you like your eggs. Use a slotted spoon to transfer to the lined bowl. Repeat to poach the remaining eggs.

Trim off any "threads" if necessary before serving.

For the sauce:

Fill a medium saucepan with a few inches of water, and heat over medium heat or until the water is barely bubbling at the edges. Adjust the heat to medium-low if needed. Place a metal bowl on the saucepan (to create a double boiler).

Meanwhile, melt the butter in a small skillet or saucepan over low heat.

Combine the lime juice and egg yolks in the metal bowl, whisking constantly until the mixture starts to thicken. Remove from the heat.

Whisk in the melted butter, a tablespoon or so at a time, to form an emulsified sauce. Season with salt to taste and hold in a warm spot. The yield is about 1/2 cup.

When ready to serve, cut the corn muffins in half horizontally, placing halves cut sides up on each plate. Divide the warmed chorizo evenly over the muffin halves, then place a poached egg on the chorizo. Spoon sauce over each portion, then sprinkle with the cilantro, if desired. Serve right away.

Per serving (using low-fat sour cream): 940 calories, 32 g protein, 23 g carbohydrates, 80 g fat, 41 g saturated fat, 749 mg cholesterol, 1,410 mg sodium, 1 g dietary fiber, 3 g sugar

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