The Zesty Mexican Eggs Benedict Recipe You’ll Love

Mornings buzz with excitement when a classic breakfast dish like mexican eggs benedict lands on your plate.

Crispy tortillas cradle perfectly poached eggs draped in zesty chipotle hollandaise sauce.

Vibrant colors and bold flavors dance together, creating a breakfast experience that breaks away from traditional expectations.

Jalapeños add a subtle kick that awakens sleepy taste buds.

Creamy avocado slices bring a smooth counterpoint to the spicy elements.

Each bite promises a delightful journey through familiar comfort and unexpected zest.

Let this recipe become your weekend brunch adventure.

How to Store Eggs Benedict Without Losing Flavor

• Refrigerate leftover avocado hollandaise in an airtight container for up to 2 days.
• Keep the sauce separate from other ingredients to maintain its creamy texture.
• Gently stir before reheating to restore its smooth consistency.
• Poached eggs won't store well, so prepare them fresh when ready to serve.
• Tostadas and chorizo can be stored in sealed containers in the refrigerator for 3-4 days.
• Never freeze this dish, as the eggs and sauce will lose their delicate texture and become watery.
• Reheat components separately to preserve their individual flavors and prevent soggy tostadas.
• Always check for freshness before consuming stored ingredients, especially the avocado hollandaise, which can spoil quickly due to its fresh ingredients.

Tasty Pairings for This Bold Breakfast Dish

• Spice Up with Salsa Verde: Pair this Mexican Eggs Benedict with a zesty, tangy salsa verde that cuts through the rich hollandaise and adds a bright, fresh kick to every bite.
• Toast with Mexican Lager: Crack open a crisp Mexican beer like Modelo Especial or Pacifico, whose light, clean flavor complements the spicy chorizo and creamy avocado sauce.
• Wake Up with Michelada: Transform your morning with a classic michelada – a spicy beer cocktail mixing beer, lime juice, tomato juice, and hot sauce that echoes the dish's vibrant Mexican flavors.
• Boost with Fresh Fruit Agua Fresca: Balance the hearty benedict with a refreshing agua fresca made from watermelon or pineapple, providing a cool, sweet counterpoint to the savory dish.

Fun Variations for a Southwestern Twist

• Vegetarian Mexican Benedict: Replace chorizo with grilled bell peppers, roasted zucchini, and black beans for a plant-based version packed with vibrant flavors and nutrients.
• Seafood Coastal Remix: Swap chorizo for sautéed shrimp or crab meat, adding a coastal Mexican seafood approach with fresh marine protein and zesty hollandaise.
• Spicy Chilaquiles Benedict: Layer crispy tortilla chips instead of tostadas, top with salsa verde, poached eggs, and add extra jalapeños for a fiery breakfast experience.
• Green Chile Benedict: Incorporate roasted green chiles into the hollandaise sauce, use pulled chicken instead of chorizo, and sprinkle with queso fresco for a New Mexico-inspired rendition.

FAQs for Mexican Eggs Benedict, Answered

• What makes this Mexican Eggs Benedict different from traditional Eggs Benedict?

This version replaces the English muffin with a crispy tostada and swaps classic hollandaise for a creamy avocado-based sauce. It adds Mexican-inspired ingredients like chorizo, refried beans, and queso fresco for a bold, spicy twist on the classic breakfast dish.

• Is the avocado hollandaise sauce healthy?

Absolutely! It’s packed with nutrients from avocado, which provides healthy fats, and Greek yogurt adds protein. The sauce is lighter than traditional butter-based hollandaise, making it a more nutritious alternative that doesn’t compromise on flavor.

• Can I make this recipe vegetarian?

Yes! Simply replace the chorizo with black beans or roasted vegetables. The core recipe remains the same, and you’ll still get a delicious, protein-rich breakfast with all the vibrant Mexican-inspired flavors.

• How difficult is this recipe for a home cook?

This recipe is moderately easy. The most challenging part might be poaching eggs, but with practice, anyone can master it. The sauce is simple to blend, and assembly is straightforward, making it perfect for weekend brunch enthusiasts looking to impress.

Why Mexican Eggs Benedict Deserves a Place on Your Plate

• Whip Up a Speedy Brunch Delight: This Mexican Eggs Benedict transforms a classic breakfast into a zesty, quick meal that takes just 20 minutes to prepare, perfect for lazy weekend mornings or impressing breakfast guests.
• Customize with Endless Variations: Swap chorizo for black beans, adjust spice levels, or experiment with different toppings to make this recipe uniquely yours, ensuring it adapts to personal taste preferences and dietary needs.
• Nutrition-Packed Flavor Explosion: Packed with protein from eggs and beans, healthy fats from avocado, and vibrant Mexican-inspired seasonings, this dish delivers a nutritious punch without compromising on taste or excitement.
• Simple Technique, Gourmet Results: Poaching eggs and blending hollandaise might sound intimidating, but this recipe breaks down each step into easy, foolproof instructions that even beginner cooks can master with confidence.

Must-Have Ingredients for Mexican Eggs Benedict

Main Components:

Egg Ingredients: – Eggs: Fresh eggs with runny yolks are key for perfect poaching.

Poaching Liquid: – Water, Vinegar: Water creates gentle environment, vinegar helps egg whites coagulate quickly.

Base and Protein:

Bread Base: – Tostadas: Crispy corn tortillas provide crunchy foundation for benedict.

Protein Options: – Chorizo, Black Beans: Adds rich Mexican flavor and protein punch, choose based on preference.

Refried Beans: – Refried Beans: Creamy spread that adds authentic Mexican texture and flavor.

Sauce and Garnishes:

Hollandaise Components: – Avocado, Lime Juice, Greek Yogurt, Olive Oil: Creates creamy, tangy Mexican-inspired sauce with healthy twist.

Seasoning Ingredients: – Garlic Powder, Cumin, Salt, Pepper: Adds depth and traditional Mexican spice profile.

Garnish Ingredients: – Cilantro, Jalapeno Slices, Queso Fresco, Hot Sauce: Fresh toppings that bring color, heat, and additional layers of flavor.

Steps to Build This Savory Breakfast Favorite

Step 1: Whip Up Silky Avocado Sauce

• Ripe avocado
• Fresh lime juice
• Creamy Greek yogurt
• Warm water
• Extra virgin olive oil
• Garlic powder
• Ground cumin
• Salt
• Black pepper

Blend everything until the mixture transforms into a smooth, velvety sauce. If it seems too thick, splash in extra water to achieve the perfect drizzling consistency.

Step 2: Perfectly Poach Those Eggs

Fill a wide saucepan with water and heat until tiny bubbles dance around the bottom. Splash in a splash of white vinegar and create a gentle whirlpool by stirring. Crack each egg into a small cup, then softly slide it into the swirling water. Watch the egg white wrap around the golden yolk like a delicate blanket. Cook for about 3-4 minutes until the white looks set but the yolk remains gloriously runny. Fish out each egg with a slotted spoon and let them rest on a paper towel.

Step 3: Build Your Flavor-Packed Benedict

• Spread a hearty layer of warm refried beans
• Sprinkle crumbled chorizo or scatter black beans
• Gently place a poached egg on top
• Drizzle with your luscious avocado sauce
• Garnish with fresh cilantro
• Add sliced jalapenos for a spicy kick
• Crumble queso fresco over the top
• Dash of your favorite hot sauce

Step 4: Devour and Celebrate

Serve these Mexican-inspired eggs benedict immediately while they’re piping hot. Each bite promises a explosion of colors, textures, and vibrant flavors that will wake up your taste buds and transport you to a sunny Mexican morning.

Insider Tips for Flawless Eggs Benedict

• Smooth Hollandaise Hack: Blend ingredients at room temperature for an ultra-creamy, silky avocado hollandaise that prevents separation and ensures a perfect, velvety texture.
• Poaching Pro Tip: Add a splash of vinegar to the simmering water to help egg whites coagulate quickly, creating beautifully shaped poached eggs with perfectly runny centers.
• Customize Your Benedict: Swap chorizo with plant-based sausage or black beans for a vegetarian version, or use corn tortillas instead of tostadas for a gluten-free alternative.
• Temperature Control: Serve immediately after assembling to maintain crisp tostada bases and keep poached eggs warm, preserving the dish's delightful temperature and texture.
• Spice Level Adjustment: Control heat by removing jalapeno seeds or adding extra hot sauce, allowing each diner to personalize their Mexican Eggs Benedict experience.

Mexican Eggs Benedict Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 36 reviews

• Total Time: 30 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Spicy Mexican eggs benedict brings zesty breakfast magic to classic brunch fare. Rich hollandaise, crispy tortillas, and perfectly poached eggs create a flavor fiesta you’ll crave every weekend.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 4 eggs
• ½ cup cooked chorizo or black beans

Base/Carbohydrates:

• 4 small corn tostadas (or toasted corn tortillas)
• ½ cup refried beans (optional, for spreading)

Seasonings and Additional Ingredients:

• 1 ripe avocado
• 1 tablespoon white vinegar (for poaching eggs)
• 1 tablespoon lime juice
• 2 tablespoons Greek yogurt or sour cream
• ¼ cup warm water
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Salt & pepper, to taste
• 1 tablespoon chopped cilantro
• ½ jalapeno, thinly sliced
• 1 tablespoon crumbled queso fresco or feta
• Hot sauce, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a velvety avocado hollandaise by blending ripe avocado with zesty lime juice, tangy Greek yogurt, warm water, fruity olive oil, aromatic garlic powder, earthy cumin, and a pinch of salt and pepper until silky smooth, adjusting liquid for desired consistency.
2. Prepare a gentle poaching liquid by filling a saucepan with water and introducing a splash of vinegar, creating a delicate whirlpool to help egg whites wrap around the yolk.
3. Carefully slide each egg from a small bowl into the swirling water, allowing them to cook for 3-4 minutes until whites become opaque and yolks remain luxuriously runny.
4. Extract poached eggs with a slotted spoon, letting excess water drip onto a paper towel to ensure a pristine presentation.
5. Layer crisp tostadas with creamy refried beans, providing a sturdy foundation for the dish.
6. Distribute spicy chorizo or hearty black beans across the tostada base, creating a robust flavor profile.
7. Gently nestle each perfectly poached egg atop the protein layer.
8. Cascade the vibrant avocado hollandaise over the eggs, allowing it to cascade dramatically.
9. Elevate the visual and flavor experience by scattering fresh cilantro, fiery jalapeño rounds, crumbled queso fresco, and a drizzle of spicy sauce.
10. Serve immediately to capture the optimal temperature and texture of this Mexican-inspired breakfast masterpiece.

Notes

• Swap tostadas with corn tortillas for a softer base that still holds the delicious toppings perfectly.
• Reduce hollandaise calories by using Greek yogurt and avocado, creating a lighter yet creamy sauce alternative.
• Prepare poached eggs in advance by cracking them into individual small bowls, making assembly faster and smoother during brunch.
• Customize protein options by substituting chorizo with grilled vegetables or plant-based protein for vegetarian and vegan preferences.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Lunch
• Method: Blending
• Cuisine: Mexican

Nutrition

• Serving Size: 2
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 10 g
• Protein: 22 g
• Cholesterol: 210 mg