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Master your brunch game with this savory eggs benedict, featuring pinto beans, chorizo, fresh herbs, and a delicious spice profile.



Prep Time: 10 min | Cook Time: 50 min | Serves: 4


  • 2 whole English Muffins
  • 1/2 cup Uncooked Pinto Beans
  • 16 oz Mexican Chorizo
  • 1/2 Red onion, diced
  • 1 whole onion, quartered
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp salt
  • 3/4 tsp ground cumin
  • 1/2 tsp oregano
  • 5 oz Unsalted Butter
  • 1 Avocado, sliced
  • 1 tbsp White Wine Vinegar
  • 4 large eggs
  • 2 large egg yolk
  • 3 tbsp cilantro, chopped plus more for garnish
  • 1 tbsp Fresh Lime juice
  • 1/4 tsp cayenne pepper, plus more for garnish


Refried Beans

  1. Rinse pinto beans in colander
  2. Add the beans to a large pot, cover with water and soak overnight.
  3. Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
  4. Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.
  5. Drain the beans, removing the onion and reserving the bean broth water.
  6. In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
  7. Add the garlic and stir. Add the beans, cumin, oregano and 1⁄4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
  8. Gently smash the beans with a potato masher or fork as they cook. Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

Poaching The Eggs

  1. Bring 3 inches of water to a gentle simmer. Add the white wine vinegar. Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
  2. When the Whites are set. Remove the eggs from the water and set aside.

Cilantro Lime Hollandaise Sauce

  1. Melt the butter. Microwave intervals of 20 seconds. You can also use a pan set over low heat (insuring the butter does not brown).
  2. In a blender, blend the egg yolks and lime juice until frothy mixture is formed.
  3. While blending, slowly drizzle in the melted butter. When the sauce Thickens, add in the cilantro, cayenne pepper and salt. Blend until fully incorporated. Set aside.

Build the Base

  1. In a pan over medium heat, add in the olive oil. Then add red onion slices and saute for 30 seconds, then add chorizo.
  2. Cook chorizo until it has fully browned (3-5 minutes)
  3. Remove the chorizo and red onions. Add in 1 oz. of unsalted butter and toast English muffins for 3 minutes (until crispy)
  4. Layer English muffin on the bottom, 1 tbsp refried pinto beans, avocado slices then topped with Chorizo mixture, poached egg and finish with cilantro lime hollandaise.