Tex Mex Eggs Benedict

It was a Sunday morning and I felt like cooking. I opened the cabinets and this is what happened. Simply put – it was incredible.

Eggs Benedict: Chorizo & Black Bean Cakes with Black Bean, Corn, Roasted Pepper Relish, and IPA & Hot Sauce Hollandaise


  • 1 can of black beans
  • 1 lb of Chorizo (I get mine from Dai Due)
  • 1 pepper (I used an anaheim)
  • 1 ear of corn
  • 5 eggs (4 for poaching, 1 for the patties)
  • 3 egg yolks (for the hollandaise)
  • Hot Sauce & a balanced IPA (optional for the hollandaise)
  • 1 tbs lemon juice
  • 10 tbs unsalted butter
  • Corn meal
  • Cilantro
  • Vinegar
  • Oil
  • Salt & Pepper
  1. Start by cooking the sausage until cooked through. At the same time, roast one large chili pepper over a gas burner. You can roast an ear of corn over another burner or throw it in the oven for a bit to bring out more of the sweetness
  2. Drain a can of Black Beans and reserve a smidgen less than 1/4 cup. Add the rest to a food processor and rough chop until chunky, but moldable. You want to retain the texture while making it soft enough to mold into a patty.
  3. Add the sausage to the black beans and season with salt & pepper. Add an egg to act as a binder, mix, and store in the fridge. I found that the patties are less likely to crumble when the mixture isn’t too hot.
  4. Once the pepper is sufficiently roasted, place in a bowl and cover with plastic wrap. Allow the pepper to sit for 10-15 minutes. The steam will make the skin easier to peel off and the pepper will cool and make it easier to handle.
  5. Once the pepper is cool enough to handle, remove the skin & seeds. Take the ear of corn and remove the kernels. Dice the pepper and add to the corn kernels and reserved black beans. Add: 2 tbs olive oil, 2 tbs vinegar (I used rice wine), salt, pepper, and some freshly chopped cilantro. Set aside.
  6. For the hollandaise sauce, I have found this recipe to be fool proof: Blender Hollandaise by Simply Recipes. The only difference is that I added a dash of hot sauce and a quick pour of a mellow pale ale instead of the cayenne. After it was done, I placed it in a glass jar next to the pans on the stove to keep the sauce warm. I created this in between the other steps as I had time..
  7. Now here comes the fun part.. making a good eggs benedict is a balancing act and this is the best part.
  8. Put a pot of water on the stove and bring to a simmer to poach eggs.
  9. Form the chorizo and black bean patties. I found it easier to keep my hands somewhat wet – just enough so that the meat doesn’t stick, but not so much that the patties become soggy – and form into english muffin sized cakes. Dusting them with some corn meal helps them stay intact and gives a nice crispness to the edges.
  10. Heat a heavy drizzle of oil in a pan and lightly fry each side until crisp.

And that’s it! Placed a poached egg on each patty, cover in hollandaise sauce, and top with the relish. I served alongside a cilantro pesto with a tasty IPA.

Then.. enjoy.


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Filed under Breakfast, Cooking with Beer, Pig Goodness, Recipes

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