Follow Me On Social Media!
Mexican Eggs Benedict (Huevos Benedictos) – A Bold & Spicy Brunch Favorite
Where Classic Brunch Meets Mexican Flavor
Traditional Eggs Benedict is elegant, creamy, and comforting. But when you give it a Mexican twist? It becomes vibrant, spicy, and unforgettable.
This Mexican Eggs Benedict — often called Huevos Benedictos — replaces the English muffin and Canadian bacon with toasted corn cakes or crispy tortillas, smoky chorizo or ham, fresh avocado, and a silky chipotle hollandaise sauce.
The result is a brunch dish bursting with color, texture, and bold flavor.
This recipe draws inspiration from the classic Eggs Benedict but transforms it into something entirely new and exciting.
Why This Version Is So Special
Mexican Eggs Benedict delivers:
- Creamy poached eggs
- Smoky, spicy chorizo
- Fresh avocado richness
- Zesty chipotle hollandaise
- Crisp tortilla texture
It’s the ultimate balance of heat, creaminess, and crunch.
Ingredients
Base & Toppings
- 4 large eggs
- 2 large corn tortillas (cut into rounds or lightly fried whole)
- 1 cup Mexican chorizo (cooked and drained)
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1 tablespoon white vinegar (for poaching)
Chipotle Hollandaise
- 3 egg yolks
- ½ cup unsalted butter (melted)
- 1 tablespoon fresh lime juice
- 1 tablespoon minced chipotle pepper in adobo sauce
- Pinch of salt
Instructions
- Cook chorizo in a skillet over medium heat until fully browned. Drain excess grease and set aside.
- Lightly toast or pan-fry tortillas until crisp but still flexible. Keep warm.
- Fill a saucepan with water and bring to a gentle simmer. Add vinegar.
- Crack each egg into a small bowl, then gently slide into simmering water.
- Poach eggs for 3–4 minutes until whites are set but yolks remain soft. Remove with slotted spoon.
- To prepare hollandaise, whisk egg yolks and lime juice in a heatproof bowl over simmering water (double boiler method).
- Slowly drizzle in melted butter while whisking continuously until thickened.
- Stir in minced chipotle and salt. Keep warm.
- Assemble: Place tortilla on plate, top with chorizo, then avocado slices.
- Add poached egg on top and generously spoon chipotle hollandaise over everything.
- Garnish with fresh cilantro and serve immediately.
Flavor Layers Explained
- Chorizo adds smoky spice.
- Avocado cools and balances heat.
- Lime brightens richness.
- Chipotle hollandaise brings creamy depth with a subtle kick.
Each bite offers contrast and harmony.
Poaching Eggs Like a Pro
- Use fresh eggs for best shape.
- Keep water at gentle simmer, not boil.
- Swirl water before adding egg to help whites wrap around yolk.
- Don’t overcrowd pan.
Make It Even More Mexican
Optional additions:
- Fresh pico de gallo
- Crumbled queso fresco
- Pickled red onions
- Jalapeño slices
Serving Suggestions
Pair with:
- Fresh fruit salad
- Mexican roasted potatoes
- Freshly squeezed orange juice
- Iced coffee or café de olla
Storage Notes
- Hollandaise is best fresh.
- Components can be prepped ahead separately.
- Reheat chorizo gently before assembling.
Mexican Eggs Benedict
A bold Mexican twist on classic Eggs Benedict featuring crispy tortillas, smoky chorizo, poached eggs, avocado, and creamy chipotle hollandaise.
Ingredients
Equipment
Method
- Cook chorizo until browned and set aside.
- Toast tortillas lightly.
- Poach eggs in simmering water with vinegar.
- Whisk yolks and lime over double boiler.
- Slowly add melted butter until thickened.
- Stir in chipotle and salt.
- Assemble tortillas, chorizo, avocado, egg, and sauce.
- Garnish and serve immediately.
Notes
Hollandaise is best served immediately. Adjust chipotle amount for desired spice level.
