Chorizo and Bacon Benny | Grimm's Fine Foods
 

Chorizo and Bacon Benny

croissant eggs benedict with bacon and potatoes

Made by Chef Bobby MacMillan for the 2018 WVBF brunch menu. This variation of the quintessential brunch dish is sure to impress most everyone. Buttery croissants add a touch of elegance, while the rich flavours from the Chorizo Sausage and Double Smoked Side Bacon create heartiness. 

Preparation time: 
5 Minutes
Cooking time: 
25 Minutes
Servings: 
1
Ingredients: 

1 Grimm’s Chorizo Sausage

4 strips Grimm’s Double Smoked Side Bacon

1 croissant

3 large eggs

1 1/2 teaspoons lemon juice

1 tablespoon of maple syrup

1/8 teaspoon salt

1 tablespoon vinegar (for poaching water)

Preparation: 
  1. For the hollandaise, whisk 1 egg yolk, 1 1/2 teaspoons lemon juice, 1/8 teaspoon salt. Place over double boiler and whisk until thickened. Remove from heat and add 4 tablespoons unsalted melted butter, 1 1/2 teaspoons water and 1 tablespoon of maple syrup.
  2. Sear the bacon and chorizo until crispy.
  3. Poach 2 eggs in boiling water to preferred temperature, adding 1 tablespoon of vinegar.
  4. Cut croissant in half and toast insides only.
  5. Place croissant down first, stack the bacon, chorizo, poached egg and smother with maple hollandaise.
  6. Serve with fruit and hash browns.

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Chorizo and Bacon Benny

croissant eggs benedict with bacon and potatoes
Preparation time:
5 Minutes
Cooking time:
25 Minutes
Servings:
1
Product(s) used:
Chorizo Sausage, Double Smoked Side Bacon
Description:

Made by Chef Bobby MacMillan for the 2018 WVBF brunch menu. This variation of the quintessential brunch dish is sure to impress most everyone. Buttery croissants add a touch of elegance, while the rich flavours from the Chorizo Sausage and Double Smoked Side Bacon create heartiness. 

Preparation:
  1. For the hollandaise, whisk 1 egg yolk, 1 1/2 teaspoons lemon juice, 1/8 teaspoon salt. Place over double boiler and whisk until thickened. Remove from heat and add 4 tablespoons unsalted melted butter, 1 1/2 teaspoons water and 1 tablespoon of maple syrup.
  2. Sear the bacon and chorizo until crispy.
  3. Poach 2 eggs in boiling water to preferred temperature, adding 1 tablespoon of vinegar.
  4. Cut croissant in half and toast insides only.
  5. Place croissant down first, stack the bacon, chorizo, poached egg and smother with maple hollandaise.
  6. Serve with fruit and hash browns.