Description
Spice up your brunch with this vibrant and flavourful Mexican Eggs Benedict that combines classic comfort with zesty, south-of-the-border flair. Perfectly poached eggs, creamy avocado, and spicy salsa come together for an unforgettable meal.
Ingredients
- 4 English muffins or 8 corn tortillas, toasted
- 8 large eggs, for poaching
- 2 ripe avocados, mashed
- 1/4 cup fresh lime juice, divided
- Salt to taste
- 1 cup salsa roja (store-bought or homemade)
- 1/2 cup butter, unsalted
- 3 large egg yolks
- 1–2 tbsp hot water
- 1/2 tsp chipotle powder (optional)
- Fresh cilantro, chopped, for garnish
- Pinch of smoked paprika (optional)
Instructions
- Prepare the Base, Avocado, and Salsa: Toast English muffins or tortillas. In a bowl, mash avocados with 2 tablespoons of lime juice and salt. Warm your salsa roja.
- Poach the Eggs: Fill a saucepan with 3-4 inches of water and bring to a gentle simmer with 1 tablespoon of white vinegar. Crack eggs individually into ramekins. Gently slide eggs into the simmering water and cook for 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon and drain.
- Make the Mexican Hollandaise: In a heatproof bowl set over a saucepan of simmering water (ensure bowl doesn’t touch water), whisk egg yolks until light. Slowly drizzle in melted butter while continuously whisking until sauce thickens. Stir in remaining lime juice, hot water, chipotle powder (if using), and salt to taste. Keep warm.
- Assemble Your Benedicts: Place toasted muffin halves or tortillas on plates. Spread with avocado mash. Top each with a poached egg.
- Finish and Serve: Spoon salsa roja over the eggs. Drizzle generously with Mexican Hollandaise. Garnish with fresh cilantro and a pinch of smoked paprika. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins