Mexican Benedict
Elevate your brunch game with this bold and flavorful Mexican Benedict, a zesty twist on the classic eggs Benedict. Featuring savory chorizo sausage, creamy avocado slices, and perfectly poached eggs atop toasted English muffins, this dish is crowned with a smoky chipotle hollandaise sauce that brings just the right amount of heat. Brightened with a squeeze of lime and garnished with fresh cilantro, this recipe combines rich, vibrant ingredients with a touch of spice for an unforgettable morning meal. Perfect for a weekend breakfast or brunch spread, this Mexican-inspired recipe offers a delicious fusion of flavors sure to wow your taste buds and impress your guests.
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Recipe Information
Ingredients
- 8 oz Chorizo sausage
- 4 Large eggs
- 2 English muffins
- 1 Avocado
- 1 Chipotle pepper in adobo sauce
- 4 tbsp Unsalted butter
- 2 Egg yolks
- 1 tbsp Lime juice
- 1 tbsp White vinegar
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh cilantro
- 2 cups Water
Instructions
Slice the avocado and set it aside.
Heat a skillet over medium heat and cook the chorizo sausage until it is browned and cooked through, about 6-8 minutes. Remove from heat and keep warm.
To prepare the chipotle hollandaise, blend the chipotle pepper with the lime juice in a blender or food processor. Add the egg yolks and blend until smooth. Slowly stream in the melted butter while blending on low until the sauce is thick and creamy. Add salt and pepper to taste, then set aside in a warm place.
Toast the English muffins until golden brown and set them aside.
In a medium-sized saucepan, bring 2 cups of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Cook for 3-4 minutes for a soft poached egg or longer for firmer yolks. Remove the eggs with a slotted spoon and drain on a paper towel.
Assemble the Mexican Benedict by placing half of a toasted English muffin on each plate. Top with cooked chorizo, a slice or two of avocado, and a poached egg. Spoon the warm chipotle hollandaise over each stack.
Garnish with chopped fresh cilantro and serve immediately. Enjoy!
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
