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Mexican Eggs Benedict

Mexican Eggs Benedict is a vibrant twist on the classic brunch favorite that tantalizes your taste buds with its fusion of flavors. This dish features perfectly poached eggs served on crispy corn tortillas, topped with creamy avocado and a spicy hollandaise sauce infused with lime and jalapeño. It’s an indulgent and visually stunning meal that will elevate any brunch occasion.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 corn tortillas
  • 4 large eggs
  • 1 ripe avocado, sliced
  • 1 jalapeño pepper, diced (adjust for spice preference)
  • 2 tbsp fresh lime juice
  • For the Sauce: 3 egg yolks
  • ½ cup unsalted butter, clarified
  • 1 tsp Dijon mustard

Instructions

  1. Prepare your ingredients: Gather all ingredients for a seamless cooking experience.
  2. Make the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk egg yolks and Dijon until pale. Gradually add clarified butter while whisking until thickened. Stir in lime juice and salt.
  3. Poach the Eggs: Simmer water in a pot. Crack each egg into a bowl and slide gently into the water. Poach for about 3 minutes until whites are set but yolks remain runny.
  4. Toast Tortillas: Heat a skillet over medium heat and toast each corn tortilla until golden brown.
  5. Assemble Your Dish: On each tortilla, layer avocado slices, poached eggs, and drizzle with hollandaise sauce. Garnish with diced jalapeño.
  6. Serve Immediately: Transfer to plates and enjoy!
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Brunch
  • Method: Poaching, Toasting
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 2g
  • Sodium: 580mg
  • Fat: 35g
  • Saturated Fat: 10g
  • Unsaturated Fat: 23g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 350mg

Keywords: - For added flavor, replace jalapeños with diced chorizo or sautéed bell peppers. - To make it vegetarian, omit meat and load up on extra veggies.