Eggs Benedict with Chorizo

This is a fail-proof hollandaise sauce for this classic breakfast. Be adventurous and add some spice and interest with Chorizo sausage!

3 hamburger rolls
1 chorizo sausage
6 eggs

For the Hollandaise sauce:
3 egg yolks
15ml lemon juice
5ml Dijon mustard
1,2ml salt
125ml melted butter

Cut the rolls in half and lightly toast them. Set aside.
Slice the chorizo sausage into 0,5cm thick discs and place the slices flat in a dry frying pan over high heat.
Cook for 2 minutes, flip the slices and cook 2 minutes more. Cook all the chorizo and keep the slices warm in your oven.
For the Hollandaise sauce:
Add the egg yolks, lemon juice, mustard and salt to a blender and blitz to mix the ingredients. (30 seconds)
Add the butter to a small saucepan over medium-high heat. The butter should be completely melted and very hot!
Run the blender while drizzling in the hot butter in a thin, steady stream.
Assemble the dish by putting half a toasted roll on a dinner plate. Cover the surface of the roll with 4-5 slices of chorizo.
Poach the eggs and place one egg on each chorizo-topped roll.
Spoon 2-3 tablespoons of the Hollandaise sauce onto the egg and serve.