Description
A vibrant Mexican twist on the classic Eggs Benedict, featuring spicy chorizo, creamy avocado crema, and rich Ancho Chili Hollandaise.
Ingredients
Scale
- 3 large egg yolks
- 1 tbsp fresh lime juice
- 1/2 tsp ancho chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional)
- 1/2 cup unsalted butter (melted and hot)
- Pinch of salt and black pepper
- 1 ripe avocado (pitted and scooped)
- 2 tbsp sour cream or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro (chopped)
- 8 oz fresh Mexican chorizo (casing removed)
- 8 large eggs
- 2 tbsp white vinegar
- 4 English muffins (split and toasted)
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1/4 cup cotija cheese (crumbled, for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Ancho Chili Hollandaise: In a double boiler, whisk together the egg yolks and lime juice until they lighten in color and become frothy.
- Slowly drizzle in the melted butter, whisking continuously until the sauce thickens to a luxurious consistency.
- Add the ancho chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Blend well and set aside, keeping it warm.
- Make the Avocado Crema: In a blender, combine the avocado, sour cream or Greek yogurt, fresh lime juice, chopped cilantro, salt, and black pepper. Blend until smooth and creamy, adjusting seasoning to taste. Set aside for assembly.
- Cook the Chorizo: In a non-stick skillet, cook the chorizo over medium heat, breaking it up with a spoon until it’s browned and crispy, about 5-7 minutes. Remove from heat and keep warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the pot and carefully slide each egg into the center, poaching in batches for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the poached eggs to a plate lined with paper towels to drain.
- Assemble the Mexican Eggs Benedict: Begin with the toasted English muffin halves, layering each one with a generous helping of crispy chorizo. Place a poached egg atop the chorizo, allowing the yolk to break and mingle with the flavors. Drizzle with the Ancho Chili Hollandaise sauce, then dollop with the creamy avocado crema. Garnish with fresh cilantro and crumbled cotija cheese, and serve immediately with lime wedges on the side.
Notes
You can prepare the hollandaise sauce and avocado crema a few hours in advance. Just reheat the hollandaise gently and give the crema a quick stir before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 350mg