Mexican Eggs Benedict: A Spicy Twist on a Classic Brunch Dish

If you’re craving a bold twist on a brunch classic, Mexican Eggs Benedict is about to become your new obsession. This vibrant fusion of rich, poached eggs, zesty flavors, and south-of-the-border spice takes everything you love about traditional eggs Benedict and turns up the heat. Ready to spice up your next brunch? Keep reading to discover how to bring this irresistible dish to life.

Ingredients

• 4 large eggs
• 2 English muffins or 4 cornbread rounds
• 1 ripe avocado
• 8 ounces Mexican chorizo
• 1 tablespoon white vinegar
• Fresh cilantro for garnish
• Lime wedges for serving

Chipotle Hollandaise Sauce

• 3 egg yolks
• 1 tablespoon lemon juice
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce
• ½ cup unsalted butter
• Salt to taste

Equipment

• Blender or immersion blender
• Medium saucepan
• Slotted spoon
• Whisk
• Mixing bowls
• Small nonstick skillet
• Toaster or oven

Instructions

1. Cook the chorizo: Heat the skillet over medium heat. Add the chorizo and cook for 6 to 8 minutes, breaking it up with a wooden spoon until fully browned and a little crispy. Drain any rendered fat and set aside. I like to spread the chorizo out at the end to crisp the edges slightly.
2. Make the chipotle hollandaise: Melt the butter gently and keep it warm. In a blender, combine the egg yolks, lemon juice, chipotle pepper, and adobo sauce. Blend on low for about 30 seconds. Then slowly stream in the warm butter while blending. You should get a silky smooth sauce. Taste and season with salt. Keep warm by placing the blender carafe in a bowl of warm water. A thermos is also great for holding the sauce.
3. Toast the muffin or cornbread base: Slice the English muffins and toast until crisp and lightly golden, or warm your cornbread rounds in the oven. I personally love using small rounds of pan-seared cornbread for a fluffier base. Place one on each plate.
4. Prepare the avocado: Slice the avocado thinly and fan a few slices over each toasted base. A little squeeze of lime helps keep the avocado bright.
5. Add the chorizo: Spoon a generous amount of the cooked chorizo on top of the avocado slices. Be sure that chorizo is still warm when you do this so it helps slightly melt into the avocado and base.
6. Poach the eggs: Bring a pan of water to a gentle simmer. Add a tablespoon of vinegar. Crack each egg into a small bowl or ramekin, then gently slide it into the water. Poach for about 3 minutes if you like a soft yolk. I swirl the water slightly first to help the egg white wrap around itself. Remove with a slotted spoon and blot gently on a paper towel.
7. Assemble: Place one poached egg over the chorizo on each muffin or cornbread round.
8. Top with sauce: Spoon the warm chipotle hollandaise over each egg. The smell alone at this point is irresistible.
9. Garnish and serve: Sprinkle fresh chopped cilantro across the top and add a wedge of lime on each plate. Serve immediately while everything is still warm and velvety.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

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Mexican Eggs Benedict

This Mexican Eggs Benedict is a vibrant twist on the brunch classic, featuring smoky chorizo, creamy avocado, and a zesty chipotle hollandaise. Each layer brings bold flavors and lush textures, making this dish perfect for a festive meal or indulgent breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Mexican

Servings 4 servings

Calories 385 kcal

Ingredients

  

1x2x3x

• 4 large eggs
• 2 English muffins or 4 cornbread rounds
• 1 ripe avocado
• 8 ounces Mexican chorizo
• 1 tablespoon white vinegar
• Fresh cilantro for garnish
• Lime wedges for serving
• 3 egg yolks for chipotle hollandaise
• 1 tablespoon lemon juice for chipotle hollandaise
• 1 chipotle pepper in adobo sauce for chipotle hollandaise
• 1 teaspoon adobo sauce for chipotle hollandaise
• 1/2 cup unsalted butter for chipotle hollandaise
• Salt to taste for chipotle hollandaise

Instructions

 

• In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 6 to 8 minutes. Drain excess fat and keep warm.
• Prepare the chipotle hollandaise: In a blender, combine egg yolks, lemon juice, chipotle pepper, and adobo sauce. Blend for 30 seconds. Slowly pour in the melted butter while blending until the sauce is thick and smooth. Season with salt and keep warm.
• Toast English muffins or cornbread rounds until golden and crisp. Place one on each plate.
• Slice the avocado and fan a few slices on each muffin base.
• Top each with a generous spoonful of cooked chorizo.
• Poach the eggs: Bring a medium saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for about 3 minutes for a runny yolk. Remove with a slotted spoon and blot dry.
• Gently place a poached egg on top of each chorizo stack.
• Drizzle the warm chipotle hollandaise sauce generously over each egg.
• Garnish with chopped fresh cilantro and a squeeze of lime just before serving.

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 17gFat: 28gSodium: 710mgFiber: 3gSugar: 2g

Keyword breakfast, Mexican, brunch, eggs benedict, spicy, chorizo, poached eggs

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