First you want to make your hollandaise sauce so you want to melt your butter in a pan and also put a pan of boiling water on the heat .
As your butter melts in a separate bowl whisk the egg yolks with a splash of white wine vinegar and the lemon juice over the heat of the boiling water but don’t let it get too hot as it will split.
Once your butter has melted pour it slowly into the egg yolk mix whisking constantly otherwise the sauce will start to split if this does happen you can bring it back with a splash of cold water.
Once your sauce is a nice consistency add your spring onion and season to how you like it. When this is done fry your chorizo and add a splash of red wine and honey if you like.
Toast your bun and start to poached your eggs I recommend you cook your eggs for 3 minutes in simmering water with white wine vinegar in this will give you the perfect eggs.
To finish place your chorizo on your toasted muffin and place egg on top be generous with your hollandaise and pour siracha on with hollandaise to give rings of siracha if you fancy top with chilli flakes along with the spring onion.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 568 (67%)|
|Amt Per Serving||% DV|
|Total Fat 63.1g||84 %|
|Saturated Fat 31.9g||159 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 158.4mg||49 %|
|Sodium 1546.3mg||53 %|
|Potassium 767.8mg||20 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 37.2g|
|Protein 31.3g||45 %|
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Calories per serving: 849
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