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Mexican Eggs Benedict (Huevos Benedictos) – A Bold & Spicy Brunch Favorite

Mexican Eggs Benedict: A Bold Spicy Twist for Brunch Bliss

Mexican Eggs Benedict (Huevos Benedictos) is a bold and spicy twist on a classic brunch favorite, featuring creamy avocado, chorizo, and smoky chipotle hollandaise.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 large eggs Fresh eggs for poaching.
  • 4 pieces corn tortillas Use instead of English muffins.
For the Filling
  • 200 grams Mexican chorizo Adds spicy flavor.
  • 1 medium avocado Provides creaminess and freshness.
For the Hollandaise Sauce
  • 3 large egg yolks Essential for hollandaise.
  • 1 cup unsalted butter Melted for incorporation.
  • 2 tablespoons lime juice Fresh juice preferred.
  • 1 tablespoon chipotle pepper in adobo For smoky heat.
  • 1 pinch salt Enhances flavor.
For Poaching
  • 1 tablespoon white vinegar Helps coagulate egg whites.

Equipment

  • Skillet
  • Saucepan
  • Mixing Bowl
  • double boiler

Method
 

Cooking Steps
  1. Brown the Mexican chorizo in a skillet over medium heat for 5-7 minutes. Set aside.
  2. Lightly toast the corn tortillas in a dry skillet for 1-2 minutes on each side.
  3. Bring water and vinegar to a gentle simmer. Poach the eggs for 3-4 minutes.
  4. Whisk together egg yolks and lime juice over a double boiler. Gradually add melted butter and chipotle.
  5. Assemble the dish by layering tortillas, chorizo, avocado, poached eggs, and hollandaise.
  6. Garnish as desired and serve immediately.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 30gProtein: 25gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 380mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Serve fresh for the best flavor. Store leftovers in an airtight container for up to 1 day.

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