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
- Salt & Pepper
- 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
- 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.
- 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.
- 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.
- 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.
- 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..
- Now here comes the fun part.. making a good eggs benedict is a balancing act and this is the best part.
- Put a pot of water on the stove and bring to a simmer to poach eggs.
- 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.
- 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.