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
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
Instructions
- 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.
- 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.
- 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.
- Extract poached eggs with a slotted spoon, letting excess water drip onto a paper towel to ensure a pristine presentation.
- Layer crisp tostadas with creamy refried beans, providing a sturdy foundation for the dish.
- Distribute spicy chorizo or hearty black beans across the tostada base, creating a robust flavor profile.
- Gently nestle each perfectly poached egg atop the protein layer.
- Cascade the vibrant avocado hollandaise over the eggs, allowing it to cascade dramatically.
- Elevate the visual and flavor experience by scattering fresh cilantro, fiery jalapeño rounds, crumbled queso fresco, and a drizzle of spicy sauce.
- 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