why make this recipe
Mexican Eggs Benedict is a fun twist on the classic breakfast dish. It combines traditional poached eggs with creamy avocado and a zesty hollandaise sauce. This dish is perfect for brunch or a hearty breakfast. The addition of spices brings a warm flavor that makes it stand out. Plus, it’s easy to make and packed with nutrients.
how to make Mexican Eggs Benedict
Ingredients:
- 4 large eggs
- 1 avocado
- 1 cup hollandaise sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 English muffins
- Fresh cilantro for garnish
Directions:
- Poach the eggs in simmering water for about 3-4 minutes or until the whites are firm and the yolks are slightly runny.
- Meanwhile, toast the English muffins.
- In a blender, combine avocado, hollandaise sauce, chili powder, cumin, salt, and pepper; blend until smooth.
- To assemble, place the toasted English muffins on a plate, top each half with a poached egg, spoon over the avocado-hollandaise sauce, and garnish with fresh cilantro.
how to serve Mexican Eggs Benedict
To serve Mexican Eggs Benedict, place the plated dish on a table where everyone can reach it easily. You may want to add some extra cilantro on top for a fresh look. Enjoy it warm with a side of fresh fruit or a light salad for a complete breakfast experience.
how to store Mexican Eggs Benedict
Mexican Eggs Benedict is best enjoyed fresh. However, if you have leftovers, you can store the components separately. Store any unused hollandaise sauce and blended avocado in airtight containers in the refrigerator for up to one day. Poached eggs can be stored too, but they should be eaten within a few hours for the best texture.
tips to make Mexican Eggs Benedict
- Use fresh eggs for the best flavor and texture.
- You can adjust the spices according to your taste. If you like it spicier, add more chili powder.
- Make sure the water for poaching the eggs is at a gentle simmer to avoid breaking the eggs.
- To make the hollandaise sauce easier to work with, warm it slightly before serving.
variation
For a variation, you can add sautéed spinach or diced tomatoes on top of the poached egg for extra flavor and nutrition. You might also try using a different type of bread, such as a tortilla, instead of English muffins for a fun twist.
FAQs
Can I make the hollandaise sauce ahead of time?
Yes, you can make hollandaise sauce ahead of time. Just keep it in an airtight container in the fridge for up to one day. Warm it gently before using.
Can I use store-bought hollandaise sauce?
Absolutely! Store-bought hollandaise sauce is a great shortcut if you’re short on time. Just blend it with the avocado and spices as directed.
What if I don’t know how to poach an egg?
If you’re unsure about poaching eggs, you can watch a quick tutorial online. It’s easier than it sounds! Just remember to keep the water simmering and add a splash of vinegar for nice, round shapes.
Mexican Eggs Benedict
Ingredients
Eggs and Base
- 4 large large eggs Use fresh eggs for the best flavor.
- 2 pieces English muffins You may substitute with tortillas for a variation.
Sauce and Seasonings
- 1 cup hollandaise sauce You can use store-bought for convenience.
- 1 each avocado Blend for the sauce.
- 1 teaspoon chili powder Adjust based on preference.
- 1 teaspoon cumin
- to taste Salt and pepper Season according to taste.
- to garnish Fresh cilantro For a fresh look.
Instructions
Preparing the Ingredients
- Poach the eggs in simmering water for about 3-4 minutes or until the whites are firm and the yolks are slightly runny.
- Meanwhile, toast the English muffins.
- In a blender, combine avocado, hollandaise sauce, chili powder, cumin, salt, and pepper; blend until smooth.
Assembling the Dish
- To assemble, place the toasted English muffins on a plate.
- Top each half with a poached egg, spoon over the avocado-hollandaise sauce, and garnish with fresh cilantro.