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.
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
- 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
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