Mexican Eggs Benedict
Mexican-Inspired Eggs Benedict: A Spicy Twist on a Classic
Hello, my foodie friends!
Breakfast or brunch has always been my favorite meal of the day, and one dish that holds a special place in my heart is Eggs Benedict. Today, I’m excited to share with you my take on this classic, infused with vibrant Mexican flavors—Mexican Eggs Benedict. This version combines the richness of traditional Eggs Benedict with the bold spices of Mexican cuisine, creating a delightful fusion that’s sure to tantalize your taste buds.
Why You’ll Love This Recipe
- Flavorful Fusion: The combination of chorizo, guacamole, and chipotle hollandaise offers a unique twist on the classic Eggs Benedict.
- Versatility: Perfect for breakfast, brunch, or even a special occasion meal.
- Customizable: Adjust the spice level and toppings to suit your personal preferences.
Ingredients You’ll Need
- 1 can large biscuits (or English muffins, if preferred)
Prepared guacamole
1 lb. chorizo sausage
3 egg yolks
2 teaspoons lemon juice
1 tablespoon chipotle peppers in adobo sauce, finely chopped
1/4 teaspoon sugar
1.5 sticks unsalted butter
8 large eggs
fresh cilantro, sliced jalapenos & cayenne pepper for garnish
How to Make Mexican Eggs Benedict
Step 1: Prepare the Chorizo
In a skillet over medium heat, cook the chorizo until fully cooked, breaking it apart as it cooks. Once done, drain any excess grease and set aside.
Step 2: Bake the Biscuits
Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for about 12 minutes, or until golden brown. If you prefer a more traditional base, lightly toast English muffins instead.
Step 3: Make the Chipotle Hollandaise Sauce
Melt the butter in a heavy saucepan over medium heat until hot.
In a blender, combine egg yolks, lemon juice, chipotle peppers, salt, and sugar. Blend for about 10 seconds until well combined.
With the blender running on medium-high speed, slowly stream in the hot melted butter. Continue blending for another 30-45 seconds until the sauce is emulsified and smooth. If the hollandaise is too thick, add a tablespoon of hot water and blend until desired consistency is reached.
Step 4: Poach the Eggs
Fill a saucepan with approximately 3 inches of water and bring to a boil. Add a teaspoon of white vinegar to help the eggs coagulate.
Reduce the heat to medium-low to maintain a gentle simmer. Create a gentle whirlpool in the water by stirring with a spoon, then carefully crack an egg into the center. Let it cook for about 4 minutes for a soft poach.
Using a slotted spoon, remove the egg and set aside. Repeat with the remaining eggs.
Step 5: Assemble the Eggs Benedict
Slice the baked biscuits in half and place the bottoms on serving plates.
Spread a layer of prepared guacamole on each biscuit half.
Add a generous spoonful of cooked chorizo over the guacamole.
Place a poached egg on top of the chorizo layer.
Drizzle the chipotle hollandaise sauce over the poached egg.
Garnish with chopped cilantro, sliced jalapeños, and a dash of ground red pepper for an extra kick.
Mexican Eggs Benedict
Equipment
- Baking Sheet
- Double Broiler
- Poaching Pan
Ingredients
Chipotle Hollandaise Sauce
- 3 Egg Yolks
- 2 tsp. Lemon Juice
- 1 Tbsp. Chipotle Peppers in adobe sauce
- 1/4 Tsp. Sugar
- 1.5 Stuck Unsalted Butter
Eggs Benedict
- 1 can Large Biscuits Or English Muffins
- 4 Eggs
- Prepared Guacamole
- 1 Lb. Chorizo Sausage
- Cilantro, Jalapenos & Cayenne Pepper for Garnish
Instructions
- Preheat the oven to 350 degrees.
- In a skillet over medium heat, cook the chorizo until fully cooked, breaking it apart as it cooks. Once done, drain any excess grease and ser aside.
- Place the biscuits on a baking sheet and bake for about 12v minutes, or until golden brown.
- Melt the butter in a heavy saucepan over medium heat until hot.
- In a blender combine egg yolks, lemon juice chipotle peppers, salt and sugar.
- Blend for about 10 seconds until well combined.
- With the blender running on medium, slowly stream in the hot melted butter.
- Continue blending for another 30 seconds until the sauce is emulsified and smooth.
- If the hollandaise is too thick, add a Tbsp. of hot water and blend until desired consistency is reached.
Poaching the Eggs
- Fill a saucepan with approximately 3 inches of water and bring to a boil. Add a teaspoon of white vinegar to help the eggs coagulate.
- Reduce the heat to medium-low to maintain a gentle simmer. Create a gentle whirlpool in the water by stirring with a spoon, then carefully crack an egg into the center. Let it cook for about 4 minutes for a soft poach.
- Using a slotted spoon, remove the egg and set aside. Repeat with the remaining eggs.
- Slice the baked biscuits in half and place the bottoms on serving plates. Spread a layer of prepared guacamole on each biscuit half. Add a generous spoonful of cooked chorizo over the guacamole. Place a poached egg on top of the chorizo layer. Drizzle the chipotle hollandaise sauce over the poached egg. Garnish with chopped cilantro, sliced jalapeños, and a dash of ground red pepper for an extra kick.
Tips & Variations
Prefer a lighter version? Swap ground chorizo for ground turkey sausage or grilled chicken. Want extra heat? Add sliced jalapeños, more peppers, or even a dash of Cholula. Like it more traditional? Serve it with English Muffins.
Check out my last post if you missed it: Mexican Eggs Benedict