Description

Experience a bold twist on the classic brunch favorite with Mexican Eggs Benedict, featuring perfectly poached eggs atop toasted English muffins layered with warm refried beans, spicy chorizo, creamy avocado, and a smoky chipotle hollandaise sauce. This vibrant Mexican-American fusion recipe combines rich flavors and textures to create a satisfying and memorable breakfast or brunch dish.

Ingredients

Main Ingredients

4 large eggs
2 English muffins, split
1 tablespoon white vinegar
1 cup refried beans, warmed
1/2 cup chorizo, cooked and crumbled
1/2 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
Salt and black pepper to taste

Chipotle Hollandaise Sauce

3 large egg yolks
1/2 cup unsalted butter, melted and warm
1 tablespoon fresh lime juice
1 to 2 teaspoons chipotle in adobo, finely minced
1 tablespoon adobo sauce
Pinch of salt

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Instructions

Poach the eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide in the eggs one at a time. Poach them for 3 to 4 minutes until the whites are fully set but the yolks remain soft. Use a slotted spoon to carefully remove the eggs and set aside.
Prepare the bases and toppings: While the eggs are cooking, toast the English muffins until they turn golden brown. Warm the refried beans in a small saucepan over medium heat, stirring occasionally. In a skillet over medium heat, reheat the cooked chorizo until it is hot and aromatic.
Make the chipotle hollandaise sauce: Whisk the egg yolks and fresh lime juice in a heatproof bowl placed over a pot of gently simmering water to create a double boiler. Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and becomes creamy. Stir in the finely minced chipotle, adobo sauce, and a pinch of salt. Continue whisking until the sauce is smooth and slightly thickened, then remove it from the heat.
Assemble the Mexican Eggs Benedict: Spread a generous layer of warm refried beans on each toasted English muffin half. Top each with heated chorizo, slices of creamy avocado, and a perfectly poached egg. Spoon the smoky chipotle hollandaise sauce over each egg generously. Garnish with diced cherry tomatoes, finely chopped red onion, and fresh cilantro. Season with salt and black pepper to taste and serve immediately for a fresh and flavorful brunch experience.

Notes

For a vegetarian version, replace the chorizo with sautéed peppers and onions to maintain flavor and texture.
To reduce the heat level, decrease the amount of chipotle and adobo sauce in the hollandaise.
For an alternative flavor profile, substitute salsa verde for the chipotle hollandaise sauce.
Use fresh eggs for best poaching results and ensure the water is at a gentle simmer, not boiling, to prevent egg whites from breaking apart.
This recipe is best enjoyed immediately to savor the runny yolks and warm toppings.