Go Back

Mexican Eggs Benedict

A bold Mexican twist on classic Eggs Benedict featuring crispy tortillas, smoky chorizo, poached eggs, avocado, and creamy chipotle hollandaise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base & Toppings
  • 4 large eggs
  • 2 corn tortillas
  • 1 cup Mexican chorizo cooked
  • 1 avocado sliced
  • 1 tbsp white vinegar
Chipotle Hollandaise
  • 3 egg yolks
  • 0.5 cup unsalted butter melted
  • 1 tbsp lime juice
  • 1 tbsp chipotle pepper in adobo minced
  • salt to taste

Equipment

  • Skillet
  • Saucepan
  • Mixing bowl
  • Whisk

Method
 

  1. Cook chorizo until browned and set aside.
  2. Toast tortillas lightly.
  3. Poach eggs in simmering water with vinegar.
  4. Whisk yolks and lime over double boiler.
  5. Slowly add melted butter until thickened.
  6. Stir in chipotle and salt.
  7. Assemble tortillas, chorizo, avocado, egg, and sauce.
  8. Garnish and serve immediately.

Notes

Hollandaise is best served immediately. Adjust chipotle amount for desired spice level.