Give brunch a bold makeover with this Mexican Eggs Benedict—a spicy, savory, and seriously satisfying twist on the classic. Poached eggs rest atop a toasted base (think cornbread or English muffins), layered with refried beans or chorizo, and drenched in a creamy chipotle or avocado hollandaise. It’s brunch with personality—warm, smoky, and full of bold flavor that wakes up your plate and your palate.
Why You’ll Love This Mexican Eggs Benedict
A creative take on a brunch favorite.
Creamy yolks + smoky heat = unbeatable combo.
Flexible base: try cornbread, tortillas, or muffins.
Perfect for weekend brunches or breakfast-for-dinner.
Customizable with toppings like jalapeños, queso fresco, or salsa.
Ingredients for Mexican Eggs Benedict
The secret to this recipe? It all starts with these kitchen staples.
Large eggs: The stars of the show! Fresh eggs are essential for perfect poaching.
White vinegar: A little splash helps the egg whites set quickly, keeping them nice and tidy.
English muffins: These provide a sturdy base. Toasted to golden perfection, they add a delightful crunch.
Avocado: Creamy and rich, avocado adds a smooth texture and balances the dish beautifully.
Cooked chorizo: This spicy sausage brings a burst of flavor. You can find it pre-cooked or make your own!
Fresh salsa: A zesty topping that adds freshness. You can use store-bought or whip up your own.
Sour cream: A dollop of this tangy goodness enhances the richness of the dish.
Fresh cilantro: Chopped cilantro adds a pop of color and a burst of herbal flavor.
Salt and pepper: Essential for seasoning, these staples elevate all the flavors.
For those looking to mix things up, consider these options:
Swap chorizo for black beans for a vegetarian twist.
Add crumbled feta cheese for a creamier texture.
For extra heat, toss in some sliced jalapeños or drizzle with hot sauce.
Exact quantities for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Mexican Eggs Benedict
Creating Mexican Eggs Benedict is a delightful journey that’s easier than you might think. Follow these simple steps, and you’ll have a breakfast masterpiece in no time!
Step 1: Prepare the Poaching Water
Start by filling a large saucepan with water. Bring it to a gentle simmer over medium heat. Add a tablespoon of white vinegar to the water. This little trick helps the egg whites set quickly, ensuring they stay together while poaching.
Step 2: Poach the Eggs
Crack each egg into a small bowl. This makes it easier to slide them into the water. Gently slide the eggs into the simmering water, one at a time. Cook them for about 3-4 minutes. You want the whites to be set, but the yolks should remain runny. Perfect for that classic Eggs Benedict experience!
Step 3: Toast the English Muffins
While the eggs are poaching, it’s time to toast the English muffins. Split them in half and pop them in the toaster. Toast until they’re golden brown and crispy. This adds a delightful crunch that complements the creamy toppings.
Step 4: Assemble the Base
Once the muffins are toasted, it’s time to build your base. On each muffin half, layer slices of creamy avocado. Then, add a generous portion of cooked chorizo. The spicy sausage adds a fantastic flavor that pairs beautifully with the other ingredients.
Step 5: Add the Poached Eggs
When the eggs are ready, use a slotted spoon to carefully remove them from the water. Let any excess water drain off. Place one poached egg on top of each muffin half, right over the avocado and chorizo. This is where the magic happens!
Step 6: Top with Salsa and Sour Cream
Now, it’s time to add some zing! Spoon fresh salsa over the poached eggs. The vibrant flavors of the salsa will brighten up the dish. Then, add a dollop of sour cream for that creamy finish. It’s a match made in breakfast heaven!
Step 7: Garnish and Serve
Finally, sprinkle chopped fresh cilantro on top for a pop of color and flavor. Season with salt and pepper to taste. Serve your Mexican Eggs Benedict warm, and watch as everyone digs in with delight!
Tips for Success
Use fresh eggs for the best poaching results; they hold their shape better.
Keep the water at a gentle simmer, not a rolling boil, to avoid breaking the eggs.
Toast the muffins just before serving to maintain their crunch.
Experiment with different salsas for unique flavor profiles.
Don’t rush the poaching; patience leads to perfectly runny yolks!
Equipment Needed
Large saucepan: Essential for poaching eggs. A deep skillet can work too.
Slotted spoon: Perfect for lifting poached eggs. A regular spoon can suffice in a pinch.
Toaster: For toasting English muffins. An oven broiler can also do the job.
Small bowls: Handy for cracking eggs before poaching.
Variations of Mexican Eggs Benedict
For a vegetarian option, swap the chorizo for black beans or sautéed mushrooms. They add a hearty texture without the meat.
Try using corn tortillas instead of English muffins for a traditional Mexican twist.
Add a layer of grilled vegetables, like bell peppers and zucchini, for extra flavor and nutrition.
For a spicy kick, incorporate chipotle sauce or diced jalapeños into the salsa.
Make it a breakfast burrito by wrapping all the ingredients in a tortilla instead of stacking them on muffins.
Serving Suggestions for Mexican Eggs Benedict
Pair with crispy hash browns or roasted potatoes for a hearty breakfast.
Serve alongside a refreshing fruit salad to balance the richness.
Complement with a mimosa or a spicy bloody mary for a brunch vibe.
Garnish with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Mexican Eggs Benedict
Can I make Mexican Eggs Benedict ahead of time?
While it’s best enjoyed fresh, you can prepare some components in advance. Cook the chorizo and make the salsa the day before. Just poach the eggs and toast the muffins right before serving for the best texture.
What can I substitute for chorizo?
If you’re looking for a lighter option, black beans or sautéed mushrooms work wonderfully. They provide a hearty texture and absorb the flavors beautifully.
How do I achieve the perfect poached egg?
Fresh eggs are key! Keep the water at a gentle simmer and add vinegar to help the whites set. Don’t rush it; patience is your friend for that runny yolk!
Can I use a different type of bread?
Absolutely! Corn tortillas or even whole-grain bread can be great alternatives. Just make sure they can hold up to the toppings.
Is this recipe gluten-free?
Yes, as long as you use gluten-free English muffins or substitute with corn tortillas, this Mexican Eggs Benedict can easily fit into a gluten-free diet.
Final Thoughts
Making Mexican Eggs Benedict is more than just cooking; it’s about creating a moment. The vibrant colors, the rich flavors, and the delightful textures come together to make breakfast feel special. Each bite is a celebration of culinary creativity, transforming a classic dish into something uniquely flavorful. Whether you’re sharing it with family or savoring it solo, this recipe brings joy to the table. So, roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen. Trust me, once you try this twist, your mornings will never be the same!
A flavorful twist on the classic Eggs Benedict, featuring poached eggs, avocado, chorizo, and fresh salsa.
Ingredients
Scale
8 large eggs
1 tablespoon white vinegar
4 English muffins, split and toasted
1 avocado, sliced
1 cup cooked chorizo
1 cup fresh salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Instructions
Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
Crack each egg into a small bowl, then gently slide the eggs into the simmering water, one at a time. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny.
While the eggs are poaching, prepare the English muffins by toasting them until golden brown.
On each toasted muffin half, layer slices of avocado and a portion of cooked chorizo.
Once the eggs are done, use a slotted spoon to carefully remove them from the water, allowing any excess water to drain off.
Place one poached egg on top of each muffin half with avocado and chorizo.
Spoon fresh salsa over the eggs and add a dollop of sour cream.
Garnish with chopped cilantro and season with salt and pepper to taste.
Notes
For a creamier texture, consider adding a sprinkle of crumbled feta cheese on top.
You can substitute the chorizo with black beans for a vegetarian option.
For extra spice, add sliced jalapeños to the salsa or top with hot sauce.
