HERDEZ® Eggs Bandito Recipe - Allrecipes.com
HERDEZ(R) Eggs Bandito Recipe
  • READY IN 35 mins

HERDEZ® Eggs Bandito

Recipe by  

"Based on a recipe for eggs Benedict, this version is spiced up to get your taste buds going. Like most spicy recipes, you can tweak it to your tastes."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  1. Fill the bottom of a double boiler half-full with water (top of double boiler should not touch the water). Bring water to simmer over medium-high heat. In the top of the double boiler over the simmering water, whisk together egg yolks, lime juice, chipotle powder, Mexican cooking sauce, and 1 tablespoon water.
  2. Gradually whisk the melted butter into the egg yolk mixture, a little at a time. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in garlic salt, then turn off heat. Place a lid on pan to keep sauce warm.
  3. To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer over medium-high heat; add vinegar. Swirl water to make a "whirlpool" then carefully break eggs, one at a time, into the middle of "swirl", and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
  4. While eggs are poaching, cook chorizo in a medium skillet over medium-high heat until cooked through. It will retain its bright red color (the spices) so check the temperature to ensure doneness. An instant-read thermometer should read 160 degrees F (70 degrees C). Remove from heat when done.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler to low setting.
  6. Arrange the bolillo rounds on a baking sheet and toast lightly under the broiler, about 2 minutes per side. Place a few bolillo rounds (size will vary) on each plate and top each serving with 1/4 C of cooked chorizo. Top the sausage with two poached eggs. Drizzle with bandito sauce, and sprinkle with chopped cilantro and/or lime wedges. Serve immediately.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • If you have cooked (hard) Spanish-style chorizo, slice it thinly and heat in a skillet.
  • If the hollandaise sauce separates, give it a quick whisk to re-mix.
ADVERTISEMENT

Reviews More Reviews

Jul 11, 2013

The lime pairs perfectly with the chorizo. Could definitely be hotter, but a great recipe as is.

 
Jul 06, 2013

Made this this morning for family that are visiting. Everyone loved this. Followed the recipe exactly. Thanks so much for the recipe

 

3 Ratings

Jun 28, 2014

Fantastic. Family of 5, 2 dozen eggs so if you making this prepare for 2nds.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1001 kcal
  • 50%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 770 mg
  • 257%
  • Fat
  • 72.3 g
  • 111%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 1331 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

HERDEZ® Torta Ahogada with Chipotle Sauce

See how to put a simple Mexican twist on the steak sandwich with dipping sauce.

HERDEZ® Enchiladas Suizas

See how to make chicken enchiladas with a zesty tomatillo sauce.

HERDEZ® Lobster Tacos

See how to make sweet, rich lobster tacos on the grill.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States