Mexican eggs benedict is the bold, flavor-packed twist your brunch menu has been missing. Imagine creamy poached eggs nestled on top of spicy chorizo, crispy tortillas, and drizzled with a smoky chipotle hollandaise — it’s the perfect fusion of comfort and heat. Ready to spice up your mornings? Let’s dig into this irresistible spin on a classic favorite.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 4 large eggs
- 2 English muffins
- 1 ripe avocado
- 6 ounces fresh Mexican chorizo
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- Salt to taste
- Black pepper to taste
Chipotle Hollandaise
- 3 egg yolks
- 1 tablespoon lime juice
- 1 chipotle pepper in adobo sauce
- 8 tablespoons unsalted butter melted
- Salt to taste
Equipment
- Medium saucepan
- Slotted spoon
- Blender or food processor
- Small skillet
- Toaster or oven
- Mixing bowl
- Cutting board
- Sharp knife
Instructions
- Cook the chorizo: In a small skillet over medium heat, cook the chorizo, breaking it into crumbles as it browns. It should be fully cooked and slightly crispy. Set it aside but keep it warm.
- Toast the muffins: Slice the English muffins and toast until each half is golden and crisp. Arrange them on serving plates so they’re ready to be stacked.
- Poach the eggs: Bring about 3 inches of water to a gentle simmer in a medium saucepan. If you like, add a small splash of vinegar to help the eggs stay neat. Crack each egg into a small ramekin or bowl, then slide gently into the water. Poach for 3 to 3 and a half minutes until the whites are set but yolks remain soft. Use a slotted spoon to lift the eggs and gently dry on paper towels.
- Make the chipotle hollandaise: In a blender, combine the egg yolks, lime juice, and chipotle pepper. Blend until smooth. With the motor running, drizzle in the melted butter slowly until the sauce emulsifies and thickens. Season with a pinch of salt. You want it pourable but rich—like velvet on a spoon.
- Prepare the toppings: Pit the avocado, slice it carefully, and drizzle with lime juice to keep it fresh. Gently layer a few slices onto each toasted muffin half.
- Assemble: Spoon a generous scoop of chorizo on top of the avocado. Then nestle a poached egg atop each pile.
- Finish: Spoon that smoky chipotle hollandaise over each egg like a warm, spicy blanket. Garnish with fresh cilantro and a light squeeze of remaining lime juice.
- Serve: Serve immediately while the eggs are warm and the sauce is silky. Pair with a crisp fruit salad or roasted potatoes for a full brunch experience.
Nutrition per Serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
Description
Get ready to take your brunch game south of the border with this irresistibly bold and satisfying Mexican Eggs Benedict. Imagine the classic Eggs Benedict we all know and love but given an extra punch of flavor with spicy chorizo, creamy avocado, and a chipotle-laced hollandaise sauce that brings the heat in the best way. Every bite is layered with warmth, creaminess, zest, and just the right touch of heat—reminiscent of a sunny morning in a vibrant Mexican café.
The fusion of rich poached eggs and toasted English muffins with savory Mexican flair is nothing short of a flavor fiesta. The chipotle hollandaise has a velvety texture and smoky depth that contrasts beautifully with the bright touch of fresh cilantro and a squeeze of lime. It’s the kind of brunch that feels celebratory, indulgent, and a little adventurous—perfect for sharing with family or impressing friends during a weekend get-together.
Why You’ll Love This Recipe
This Mexican Eggs Benedict takes traditional brunch fare and elevates it with layers of bold and memorable flavors. It is easy to customize based on your preference—swap chorizo for black beans or add a roasted tomato salsa for a different spin. The recipe lets you enjoy restaurant-quality brunch in the comfort of your kitchen without the overcrowded waiting line or overpriced menu.
Plus, it is made with ingredients that are easy to find and can be prepped ahead of time for convenience. Whether you are cooking for a cozy morning with loved ones or planning a brunch party, this dish hits the sweet spot between comforting and exciting.
Serving and Storage Tips
This dish is best served immediately while the eggs are warm and the hollandaise is silky. If you need to prep ahead, you can make the hollandaise sauce and chorizo one day in advance. Store them in separate airtight containers in the refrigerator, then gently reheat before assembling.
Leftover components can be stored separately in the fridge for up to two days. Reheat the chorizo in a skillet and gently warm the hollandaise over low heat or in a double boiler. Poached eggs are best made fresh, but you can poach them ahead and reheat in warm water for 30 to 60 seconds before serving. This dish is not ideal for freezing.
Course, Cuisine, Keywords
Breakfast, Brunch, Mexican
eggs benedict, Mexican brunch, spicy hollandaise, poached eggs, chorizo breakfast
FAQ
Can I use frozen avocado slices?
Frozen avocado slices can be used in a pinch but fresh avocado will give you the best creamy texture and flavor. If using frozen, let them thaw completely and pat dry before assembling.
Can I prepare this dish for a crowd?
Yes. You can toast all the muffins and prepare chorizo ahead. Keep the poached eggs warm in 140 degree water for up to 20 minutes and make hollandaise just before serving or keep it warm over low heat in a double boiler.
Is there a way to cut down on spice?
For a milder hollandaise, remove the seeds from the chipotle pepper or replace it with just a small spoonful of the adobo sauce. You can also add a splash of cream to mellow it even more.
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Mexican Eggs Benedict
Ingredients
- 4 large eggs
- 2 English muffins
- 1 ripe avocado
- 6 ounces fresh Mexican chorizo
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- Salt to taste
- Black pepper to taste
- 3 egg yolks
- 1 tablespoon lime juice
- 1 chipotle pepper in adobo sauce
- 8 tablespoons unsalted butter melted
Instructions
- In a small skillet over medium heat, cook the chorizo until fully browned, breaking it into small crumbles. Set aside and keep warm.
- Slice and toast the English muffins until golden brown. Arrange two halves on each serving plate.
- In a medium saucepan, bring 3 inches of water to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold shape.
- Crack each egg into a small bowl, then slowly slide it into the simmering water. Poach for 3 to 3.5 minutes until the whites are set but yolks are runny. Remove with a slotted spoon and gently blot with a paper towel.
- Make the chipotle hollandaise: In a blender, combine egg yolks, lime juice, and chipotle pepper. Blend until smooth. With the blender running, slowly drizzle in the melted butter until the sauce thickens. Season with salt to taste.
- Slice the avocado and drizzle with a little lime juice. Place a few slices on each toasted muffin half.
- Add a spoonful of cooked chorizo over the avocado, then top with a poached egg.
- Spoon the chipotle hollandaise generously over each egg. Garnish with fresh cilantro and a squeeze of lime if desired.
- Serve immediately and enjoy the bold and creamy layers of flavor.
