Description
Mexican Eggs Benedict is a vibrant twist on the classic brunch favorite, featuring perfectly poached eggs on soft corn tortillas, topped with creamy chipotle hollandaise sauce. This dish marries rich flavors and textures, making it an unforgettable treat for breakfast or brunch gatherings. In just under 30 minutes, you can create a colorful fiesta on your plate that will impress family and friends alike!
Ingredients
Scale
- 4 corn tortillas
- 4 large eggs
- 1 ripe avocado, sliced
- 2 chipotle peppers in adobo sauce (adjust to taste)
- 4 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 2 large egg yolks
- Salt to taste
Instructions
- Gather all ingredients and preheat a pot of water to simmering for poaching the eggs.
- In a blender, combine egg yolks, lemon juice, chipotle peppers, and salt. Blend while slowly adding melted butter until creamy; set aside.
- Warm a skillet over medium-high heat and toast each tortilla until golden brown.
- Crack each egg into small bowls and gently slide them into the simmering water, cooking for about three minutes until whites are set.
- On each warm tortilla, layer avocado slices followed by poached eggs. Drizzle with chipotle hollandaise sauce.
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Poaching/Toasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 250mg