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The weather is getting warmer, which means it’s the perfect time to whip out those brunch outfits that have been pushed to the back of the closet. It also means it is time to whip up the perfect meal to go along with those outfits, and I am thinking we get a little spicy because brunch just went south of the border! Mexican Eggs Benedict is a delicious spin on the classic! It has the same runny yolked poached egg we love, plus avocado, spicy chorizo and chipotle lime hollandaise.
When I go out for breakfast or brunch, I always look for benedicts on the menu! And when I see a version that looks unique, I always go for it! So one Sunday morning I was in the mood for something spicy, and had all of the makings of a great Mexican breakfast in my fridge, and poof, Mexican eggs benedict was born.
Chipotle Lime Hollandaise
The first component of this eggs benedict is a delicious and creamy chipotle lime hollandaise. It is flavorful, a little bit spicy, and so easy to make. I used to think hollandaise was such a tricky thing to make. It has to be just right or it will break. But really it’s just about making sure you don’t overheat the egg yolks. Begin by filling a sauce pan with 2-3 inches of water. Bring the water to a gentle boil.
Mexican Eggs Benedict
Now it is time to get all of the other delicious components of the benedict together. Begin by cooking 1lb of mexican chorizo in a saute pan until cooked through. Meanwhile, bring a saucepan of water to a boil and add in the 1tbsp vinegar. Next, turn the heat off and swirl the water in a circular motion. While the water is swirling, carefully add in 4 cracked eggs, one at a time. Allow them to sit in the hot water for 7 minutes, then remove with a slotted spoon and place on a paper towel to dry.
While the eggs poach, toast the two halved english muffins. Next, mash 2 medium avocados and scoop the mash onto each muffin half. Squeeze a lime wedge or two onto the avocado and season with salt and pepper. Top with a heaping spoonful of the cooked chorizo, and a poached egg.
Finally, spoon the hollandaise over each egg and serve immediately. Feel free to garnish with some slice jalapeno for some extra kick, cilantro, another squeeze of lime juice, or pico de gallo. In conclusion, however you enjoy it, you might never go back to a regular benny once you try this Mexican eggs benedict.
Want More Brunch Ideas?
- Blueberry Stuffed French Toast Casserole
- Savory Zucchini Cheddar Waffles
- Orange White Chocolate Granola
- Pita Breakfast Pizza
- Bacon And Veggie Egg Muffins
- Bacon Egg And Cheese Biscuit Casserole
Mexican Eggs Benedict
Ingredients
Chipotle Lime Hollandaise
- 4 egg yolks
- 1 tbsp lime juice
- 3 tsp sauce from chipotles in adobo
- ½ cup unsalted butter melted
Mexican Eggs Benedict
- 1 lb mexican chorizo
- 1 tbsp of vinegar
- 4 large eggs
- 2 english muffins split
- 2 medium avocados
- 2 lime wedges
- salt and pepper
Instructions
Chipotle Lime Hollandaise
- Fill a sauce pan with 2-3 inches of water. Bring the water to a gentle boil.
- Place a heatproof bowl on the pot, making sure it is not touching the water. Add the egg yolks, lime juice, and chipotle sauce. Whisk until the yolks begin to thicken and get foamy.
- Slowly pour in the melted butter while continuing to whisk. Remove from heat and set aside as you assemble the eggs benedict.
- Alternatively, add all ingredients to a blender except the butter. Blend and while the blender is running, slowly pour in the butter and continue to blend until thick and fluffy.
Mexican Eggs Benedict
- Begin by cooking your chorizo in a saute pan until cooked through. Set aside
- Meanwhile, bring a saucepan of water to a boil and add in the vinegar. Turn the heat off and swirl the water in a circular motion. While the water is swirling, carefully add in cracked eggs, one at a time. Allow them to sit in the hot water for 7 minutes, then remove with a slotted spoon and place on a paper towel to dry.
- While the eggs poach, toast the english muffins.
- Next, mash half of an avocado onto each muffin half, squeeze lime juice onto the avocado and season with salt and pepper. Top with a heaping spoonful of the cooked chorizo, and a poached egg.
- Spoon the hollandaise over each egg and serve immediately.
