Looking to elevate your brunch game? This Mexican Eggs Benedict is a bold and flavorful twist on the classic dish. Instead of traditional English muffins, this recipe features crispy tostadas or cornbread as the base, topped with perfectly poached eggs, creamy avocado, spicy chorizo, and a smoky chipotle hollandaise sauce. It’s a delicious fusion of Mexican flavors and eggs Benedict that’s sure to impress your guests—or just yourself on a lazy weekend morning!
Why You’ll Love This Recipe
- Bold & Flavorful: The combination of spicy chorizo, creamy avocado, and smoky chipotle hollandaise creates a symphony of flavors in every bite.
- Unique Twist on a Classic: This dish takes the familiar eggs Benedict and adds an exciting Mexican-inspired flair.
- Perfect for Brunch: Whether you’re hosting a gathering or treating yourself, this dish will make your brunch feel restaurant-worthy.
- Customizable: Swap ingredients, adjust spice levels, or add toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Base:
- 2 tostadas (or cornbread slices, toasted English muffins, or sourdough bread)
- 1 small avocado, mashed with a pinch of salt & lime juice
- ½ cup cooked chorizo (or black beans for a vegetarian option)
For the Poached Eggs:
- 2 eggs
- 1 tbsp white vinegar (for poaching water)
- 4 cups water
For the Chipotle Hollandaise:
- 2 egg yolks
- 1 tbsp lime juice
- ½ cup unsalted butter, melted
- 1 tsp chipotle in adobo sauce, finely chopped (or ½ tsp smoked paprika for milder spice)
- Salt, to taste
Toppings:
- 1 tbsp fresh cilantro, chopped
- ¼ cup cotija cheese or feta, crumbled
- ½ jalapeño, sliced (optional)
- Extra hot sauce or salsa (optional)
Step-by-Step Instructions
1. Make the Chipotle Hollandaise
Start by preparing the star of the dish—the chipotle hollandaise. In a blender or using an immersion blender, combine the egg yolks, lime juice, and a pinch of salt. Blend until smooth. Slowly drizzle in the melted butter while blending to create a creamy emulsion. Once blended, stir in the finely chopped chipotle in adobo sauce (or smoked paprika for a milder flavor). Taste and adjust seasoning with salt if needed. Set aside while you prepare the remaining components.
Pro Tip: To prevent the hollandaise from breaking, ensure the butter is warm but not too hot when drizzling it into the mixture. If reheating later, use a double boiler to gently warm the sauce without scrambling the eggs.
2. Poach the Eggs
Fill a saucepan with about 4 cups of water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to help the egg whites coagulate better during cooking. Crack each egg into a small bowl or ramekin before carefully sliding it into the simmering water. Cook for 3-4 minutes, depending on how runny you like your yolks. Use a slotted spoon to remove the eggs and place them on a paper towel to drain excess water.
For neater poached eggs, strain the raw eggs through a fine-mesh sieve before cooking to remove any loose egg whites. This trick ensures your eggs come out picture-perfect!
3. Assemble the Benedict
Now comes the fun part—assembly! Spread a generous layer of mashed avocado onto each tostada or chosen base. Top with cooked chorizo (or black beans if you’re going vegetarian). Carefully place a poached egg on top of each tostada. Drizzle the chipotle hollandaise generously over the eggs, ensuring every bite gets coated in its smoky richness. Sprinkle crumbled cotija cheese (or feta) and chopped cilantro for added texture and freshness.
Optional garnishes include sliced jalapeños for extra heat or a dash of hot sauce or salsa for even more flavor.
4. Serve & Enjoy
Serve immediately while everything is still warm. Pair this Mexican Eggs Benedict with roasted potatoes, a side salad, or fresh fruit for a complete meal.
Servings and Timing
- Servings: 2 servings (perfect for sharing or indulging solo!)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
This dish strikes the perfect balance between quick preparation and impressive presentation, making it ideal for both casual mornings and special occasions.
Variations to Spice Things Up
- Vegetarian Option: Replace chorizo with sautéed mushrooms or black beans for a plant-based version.
- Extra Spicy: Amp up the heat by adding diced jalapeños, extra chipotle sauce, or a drizzle of your favorite hot sauce.
- Low-Carb Version: Skip the tostadas and serve the toppings over grilled portobello mushrooms or zucchini slices.
- Classic Twist: Use toasted English muffins instead of tostadas for a nod to the original recipe.
- Breakfast-for-Dinner: Double the servings and enjoy this dish as a hearty dinner option paired with a green salad.
Storage and Reheating Tips
While this dish is best enjoyed fresh, here are some tips for storing leftovers:
- Hollandaise Sauce: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a double boiler, whisking continuously to maintain its creamy texture. Avoid microwaving, as it can cause the sauce to break.
- Poached Eggs: Keep poached eggs in cold water in the refrigerator for up to 1 day. Reheat by submerging them in warm (not boiling) water for 1-2 minutes.
- Tostadas & Chorizo: Store separately in airtight containers in the fridge. Reheat briefly in the oven or skillet before assembling the dish.
Frequently Asked Questions
Q: Can I make the hollandaise sauce ahead of time?
A: Yes! Prepare it in advance and store it in the fridge. When ready to serve, gently reheat it in a double boiler.
Q: How do I keep poached eggs warm?
A: Place them in a bowl of warm (not boiling) water until you’re ready to assemble the dish.
Q: What’s the best way to poach eggs easily?
A: Crack the eggs into a fine-mesh strainer first to remove excess whites, which helps achieve a cleaner shape.
Q: Can I use another meat instead of chorizo?
A: Absolutely! Turkey sausage, shredded carnitas, or even tofu scramble work well as substitutes.
Q: How do I prevent my hollandaise from breaking?
A: Slowly drizzle in the melted butter while blending and keep the sauce warm but not too hot.
Q: Can I use store-bought hollandaise?
A: Yes, but enhance it with lime juice and chipotle sauce for a personalized touch.
Q: What’s the best way to toast tostadas?
A: Bake at 375°F for 5 minutes or pan-fry them lightly in oil for added crispiness.
Q: Can I make this dairy-free?
A: Substitute vegan butter for the hollandaise and skip the cotija cheese for a dairy-free version.
Q: How do I get a runny yolk?
A: Poach the eggs for 3 minutes for soft yolks or extend to 4-5 minutes for firmer yolks.
Q: Can I use sourdough instead of tostadas?
A: Definitely! Sourdough, cornbread, biscuits, or even tortillas all make great bases.
Final Thoughts
This Mexican Eggs Benedict brings together the best of two worlds—classic brunch elegance and vibrant Mexican flavors. With crispy tostadas, savory chorizo, creamy avocado, and a smoky chipotle hollandaise, every bite is packed with bold, satisfying tastes. Whether you stick to the original recipe or customize it to your liking, this dish promises to be a standout at your next brunch gathering—or simply a delightful treat for yourself.
So why wait? Gather your ingredients, fire up the stove, and indulge in this creative spin on eggs Benedict. Your taste buds will thank you!
Mexican Eggs Benedict
Ingredients
- 2 tostadas (or cornbread slices, toasted English muffins)
- 1 small avocado, mashed with a pinch of salt & lime juice
- ½ cup cooked chorizo (or black beans for vegetarian option)
- 2 large eggs (for poaching)
- 1 tbsp white vinegar (for poaching water)
- 4 cups water (for poaching eggs)
- 2 egg yolks (for chipotle hollandaise)
- 1 tbsp lime juice (for chipotle hollandaise)
- ½ cup unsalted butter, melted
- 1 tsp chipotle in adobo sauce, finely chopped (or ½ tsp smoked paprika for milder spice)
- to taste salt
- 1 tbsp fresh cilantro, chopped
- ¼ cup cotija cheese or feta, crumbled
- ½ jalapeño, sliced (optional)
- optional extra hot sauce or salsa
Instructions
- Make the Chipotle Hollandaise: In a blender or using an immersion blender, combine egg yolks, lime juice, and a pinch of salt. Slowly drizzle in melted butter while blending until smooth and creamy. Stir in chopped chipotle in adobo sauce or smoked paprika. Set aside.
- Poach the Eggs: Bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer in a saucepan. Crack each egg into a small bowl, then carefully slide it into the simmering water. Cook for 3-4 minutes, then remove with a slotted spoon and drain on a paper towel.
- Assemble the Benedict: Spread mashed avocado evenly over the tostadas or chosen base. Top with cooked chorizo. Place a poached egg on top of each tostada. Drizzle generously with chipotle hollandaise and sprinkle with crumbled cotija cheese and chopped cilantro.
- Garnish & Serve: Add sliced jalapeños and extra hot sauce or salsa if desired. Serve immediately with roasted potatoes or fresh fruit on the side.
