Eggs Coronado Walt Disney World
Experience the magic of brunch with Eggs Coronado, a decadent dish inspired by Walt Disney World’s culinary creativity. This flavorful recipe combines savory chorizo hash, made with perfectly sautéed potatoes, onions, and red bell peppers, with the elegance of poached eggs and buttery homemade hollandaise sauce. Served atop toasted English muffins, each bite delivers a delightful contrast of textures and bold, smoky flavors. Perfect for a luxurious weekend breakfast or Disney-themed celebration, this dish is both satisfying and easy to make at home. Garnish with fresh parsley for a pop of color and enjoy a meal that brings Disney magic to your dining table. Keywords: Eggs Coronado, Walt Disney World recipe, chorizo hash, poached eggs, hollandaise sauce, brunch ideas, Disney-inspired recipes.
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Ingredients
- 8 oz Chorizo sausage
- 1 large Potato (peeled and diced)
- 1 medium Onion (diced)
- 1 Red bell pepper (diced)
- 4 large Eggs
- 2 tbsp White vinegar
- 8 tbsp Unsalted butter
- 1 tbsp Lemon juice
- 2 Egg yolks
- 2 English muffins (split and toasted)
- 1 tbsp Chopped fresh parsley (optional, for garnish)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Directions
Step 1
Heat a large skillet over medium-high heat. Add the chorizo and cook until browned, breaking it into small pieces with a spatula. Remove the cooked chorizo and set aside, leaving the rendered fat in the skillet.
Step 2
Add the diced potato to the skillet and sauté for 5 minutes until lightly browned. Add the onion and red bell pepper, cooking for an additional 7-8 minutes until tender. Return the cooked chorizo to the skillet, tossing to combine. Season with salt and black pepper to taste. Keep the hash warm.
Step 3
Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for 3-4 minutes until the whites are set and the yolks remain slightly runny. Use a slotted spoon to carefully remove the poached eggs and drain on a paper towel-lined plate.
Step 4
To make the hollandaise sauce, melt the butter in a small saucepan over low heat. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (making sure the bottom of the bowl does not touch the water) and whisk constantly until the mixture thickens slightly, about 2 minutes.
Step 5
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously, until the sauce is smooth and creamy. Remove from heat and season with a pinch of salt and black pepper. Keep warm until ready to serve.
Step 6
To assemble, place each toasted English muffin half on a plate. Top with a generous scoop of the chorizo hash, followed by a poached egg. Spoon hollandaise sauce over the top and garnish with chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1185.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2862.6 |
| Total Fat 223.8g | 0% |
| Saturated Fat 106.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1562.7mg | 0% |
| Sodium 6028.9mg | 0% |
| Total Carbohydrate 110.4g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 17.5g | |
| Protein 104.6g | 0% |
| Vitamin D 200.6IU | 0% |
| Calcium 468.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1735.9mg | 0% |
Source of Calories