In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water--first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with parsley, if using. Enjoy!
Place beans in a large soup pot. Add enough water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, and simmer until beans are soft, making sure to cover beans, 1 1/2 to 2 hours. Drain beans again and set aside.
Over medium heat, heat the same pot adding the chorizo and bacon. Cook meat until chorizo is browned and bacon is crisp, about 10 minutes. Add onion, garlic, oregano, chili powder and cumin cooking until onion is translucent—about 5 minutes. Add 4 c. broth, tomatoes, and beans. Bring to a boil, then reduce the heat to medium, simmering for 20 minutes.
Either in batches in a food processor or with a hand-held mixer, coarsely puree the soup. Add more broth as needed to reach desired consistency. Refrigerate uncovered until cold, then cover and keep chilled until ready to heat again and serve.
To prepare to serve, bring soup to a boil. Add sherry; reducing heat to medium and simmer 3 minutes. Stir in 1/2 c. chopped cilantro. Season to taste and add preferred toppings. Enjoy!