Mexican Benedict

Elevate your brunch game with this bold and flavorful Mexican Benedict, a zesty twist on the classic eggs Benedict. Featuring savory chorizo sausage, creamy avocado slices, and perfectly poached eggs atop toasted English muffins, this dish is crowned with a smoky chipotle hollandaise sauce that brings just the right amount of heat. Brightened with a squeeze of lime and garnished with fresh cilantro, this recipe combines rich, vibrant ingredients with a touch of spice for an unforgettable morning meal. Perfect for a weekend breakfast or brunch spread, this Mexican-inspired recipe offers a delicious fusion of flavors sure to wow your taste buds and impress your guests.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 8 oz Chorizo sausage
• 4 Large eggs
• 2 English muffins
• 1 Avocado
• 1 Chipotle pepper in adobo sauce
• 4 tbsp Unsalted butter
• 2 Egg yolks
• 1 tbsp Lime juice
• 1 tbsp White vinegar
• 0.5 tsp Salt
• 0.25 tsp Ground black pepper
• 2 tbsp Fresh cilantro
• 2 cups Water

Directions

Step 1

Slice the avocado and set it aside.

Step 2

Heat a skillet over medium heat and cook the chorizo sausage until it is browned and cooked through, about 6-8 minutes. Remove from heat and keep warm.

Step 3

To prepare the chipotle hollandaise, blend the chipotle pepper with the lime juice in a blender or food processor. Add the egg yolks and blend until smooth. Slowly stream in the melted butter while blending on low until the sauce is thick and creamy. Add salt and pepper to taste, then set aside in a warm place.

Step 4

Toast the English muffins until golden brown and set them aside.

Step 5

In a medium-sized saucepan, bring 2 cups of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Cook for 3-4 minutes for a soft poached egg or longer for firmer yolks. Remove the eggs with a slotted spoon and drain on a paper towel.

Step 6

Assemble the Mexican Benedict by placing half of a toasted English muffin on each plate. Top with cooked chorizo, a slice or two of avocado, and a poached egg. Spoon the warm chipotle hollandaise over each stack.

Step 7

Garnish with chopped fresh cilantro and serve immediately. Enjoy!

Nutrition Facts

Serving size	1419.9 grams (1419.9g)

Amount per serving	% Daily Value*
Calories	2638

Total Fat 204.10g	262%
Saturated Fat 82.10g	410%
Polyunsaturated Fat 2.70g
Cholesterol 1439mg	480%
Sodium 6493mg	282%
Total Carbohydrate 113.20g	41%
Dietary Fiber 20.40g	73%
Total Sugars 17.50g
Protein 96.80g	194%

Vitamin D 197IU	983%
Calcium 305mg	23%
Iron 17mg	96%
Potassium 1258mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 14.5%

Carbs: 16.9%