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–+ servings

Mexican Eggs Benedict

A fun twist on the classic Eggs Benedict featuring poached eggs, creamy avocado, and zesty hollandaise sauce, perfect for brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Mexican
Servings 2 servings
Calories 450 kcal

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.

Notes

Best served warm, and can be enjoyed with fresh fruit or a light salad. For leftovers, store components separately in airtight containers.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 30gSaturated Fat: 6gSodium: 800mgFiber: 8gSugar: 2g
Keyword avocado, Breakfast Recipe, Hollandaise Sauce, Mexican Eggs Benedict, Poached Eggs
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