Mexican Eggs Benedict
Mexican Eggs Benedict is a delightful twist on the classic brunch dish, featuring perfectly poached eggs nestled atop warm tortillas and smothered in a creamy avocado hollandaise sauce. This vibrant, flavorful recipe brings together traditional breakfast elements with zesty Mexican flair, making it an ideal choice for impressing guests or enjoying a special morning treat. With its colorful presentation and rich taste, Mexican Eggs Benedict is sure to become a favorite in your breakfast repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Poaching
- Cuisine: Mexican
Ingredients
Scale
- 4 corn or flour tortillas
- 4 large free-range eggs
- 2 ripe avocados
- 2 tbsp fresh lime juice
- 4 tbsp unsalted butter
- ¼ cup fresh cilantro, chopped
- 2 egg yolks
- Salt to taste
Instructions
- Gather all ingredients and prepare by chopping cilantro and slicing avocados.
- In a blender, combine egg yolks, lime juice, and salt. Melt butter until foamy, then drizzle into the blender while blending until smooth.
- Poach eggs in water at 180°F (82°C) for about three minutes until whites are set and yolks are runny.
- Warm tortillas in a skillet until pliable and slightly toasted.
- Assemble by placing each tortilla on a plate, topping with two poached eggs, and spooning over the avocado hollandaise sauce.
- Garnish with fresh cilantro and serve immediately.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 370mg