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Chorizo Eggs Benedict

Chorizo Eggs Benedict

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  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup yogurt
  • 1 Tbsp. milk
  • 1 tsp. Maille® Dijon Originale Traditional Dijon Mustard
  • 1/4 tsp. grated lemon peel
  • 2 English muffins, split and toasted
  • 4 eggs, poached or cooked as desired
  • 1/4 cup diced chorizo sausage, browned in skillet

Nutritional information

 

Amount per serving

Calories610
Total Fat42g
Saturated Fat11g
Trans Fat0g
Cholesterol410mg
Sodium1020mg
Total Carbs31g
Dietary Fiber2g
Sugars3g
Protein26g
Vitamin D3mcg
Calcium155mg
Iron4mg
Potassium416mg
  • 1 Combine Hellmann's® or Best Foods® Real Mayonnaise, yogurt, milk, mustard and lemon peel in small microwave-safe bowl with wire whisk. Microwave at HIGH until warm, about 30 seconds. Stir until smooth.
  • 2 Top muffins with eggs, chorizo, then warm sauce. 
*For a homestyle twist, substitute ''Hellmann's Quick Mayonnaise Biscuits'' for English muffins. Preheat oven to 450°.  Combine 2 cups all-purpose flour, 1 Tbsp. baking and 1/2 tsp. salt in medium bowl. Stir in 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise and 3/4 cup milk with spoon. Drop batter by rounded tablespoonfuls onto ungreased baking sheet. Bake 13 minutes or until slightly golden. Serve warm.