Mexican Eggs Benedict
Are you ready to take your breakfast game to the next level? If you love the classic Eggs Benedict but crave a little twist, this Mexican Eggs Benedict recipe is just what you need. Imagine perfectly poached eggs, spicy chorizo, and creamy avocado, all layered on toasted English muffins and drizzled with a zesty chipotle hollandaise sauce. It’s a delightful fusion of flavors that will make your mornings feel extra special. Let’s dive into the details of this mouthwatering dish!
What You’ll Love About This Recipe
This Mexican Eggs Benedict is not just a feast for the eyes; it’s a flavor explosion! You’ll love how the rich, spicy chorizo complements the smooth, buttery hollandaise sauce. The addition of avocado adds creaminess, while cilantro gives a fresh touch. Plus, it’s a dish that’s perfect for brunch with friends, impressing guests, or simply treating yourself on a lazy Sunday morning.
Ingredient Checklist
To create this delicious Mexican Eggs Benedict, gather the following ingredients:
- 1 pound fresh chorizo, removed from casing
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon chipotle chili powder
- Pinch of salt
- 4 large eggs
- 1 teaspoon white vinegar
- 2 English muffins
- 1 avocado, sliced
- Chopped fresh cilantro, optional
Toolbox for This Recipe
Before you begin, make sure you have these handy tools:
- Skillet: For cooking the chorizo.
- Double boiler or heatproof bowl: To make the hollandaise sauce.
- Whisk: For mixing the sauce and egg yolks.
- Slotted spoon: To remove poached eggs from water.
- Toaster: For toasting English muffins.
Mexican Eggs Benedict: How It’s Done
Now, let’s get cooking with this step-by-step guide to making Mexican Eggs Benedict.
Step 1: Cook the Chorizo
In a skillet over medium heat, add the fresh chorizo. Cook for about 5-7 minutes, breaking it apart with a spoon until browned and cooked through. Once done, remove from heat and set aside.
Step 2: Prepare the Hollandaise Sauce
In your double boiler or heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy. Slowly drizzle in the melted butter, whisking continuously until the mixture is thick and creamy. Add the chipotle chili powder and a pinch of salt, and whisk until combined.
Step 3: Poach the Eggs
Fill a pot with water and add the white vinegar. Bring the water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set, and the yolks are still runny. Use a slotted spoon to remove the eggs and set aside.
Step 4: Toast the English Muffins
While the eggs are poaching, toast your English muffins until golden brown. This adds a delightful crunch to your Mexican Eggs Benedict.
Step 5: Assemble the Dish
To assemble, place a toasted English muffin half on a plate. Top with a generous spoonful of the cooked chorizo, followed by a poached egg. Drizzle with the chipotle hollandaise sauce and finish with sliced avocado. Garnish with chopped cilantro if desired.
In-Season Swaps
If you’re looking to switch things up or use what’s fresh, consider these swaps:
- Swap chorizo for turkey or chicken sausage for a lighter option.
- Use seasonal greens like arugula or spinach instead of avocado for added freshness.
- Try different types of bread, such as whole grain or sourdough, for a unique flavor.
- Add diced tomatoes or roasted peppers for extra color and flavor.
Easy-to-Miss Gotchas
When making Mexican Eggs Benedict, keep these tips in mind:
- Ensure your water is at a gentle simmer when poaching eggs; boiling water can break them apart.
- Whisk the hollandaise sauce constantly while adding butter to prevent it from separating.
- Don’t overcook the chorizo; it should be browned but still juicy.
- Use fresh ingredients whenever possible for the best flavor.
Make Ahead Like a Pro
If you’re planning a brunch and want to save time, here are some make-ahead tips:
- Cook the chorizo a day in advance and reheat it when ready to assemble.
- Prepare the hollandaise sauce in advance, but rewarm gently on low heat, whisking to restore its creaminess.
- Toast the English muffins ahead of time, then reheat them in the toaster just before serving.
- Slice the avocado just before serving to keep it fresh and vibrant.
Helpful Q&A
Can I use a different type of sausage instead of chorizo?
Absolutely! You can substitute with turkey sausage, chicken sausage, or even a vegetarian sausage for a different flavor profile.
What if I don’t have a double boiler for the hollandaise sauce?
You can create a makeshift double boiler by placing a heatproof bowl over a pot of simmering water. Just ensure the bottom of the bowl doesn’t touch the water.
How do I achieve the perfect poached egg?
Keep the water at a gentle simmer and add a splash of vinegar to help the egg whites coagulate. Crack the eggs into a bowl first, and then gently slide them into the water.
Can I make this recipe dairy-free?
Yes! Substitute the unsalted butter with a dairy-free alternative like coconut oil or a plant-based butter spread.
Ready to Cook?
Now that you have all the ingredients, tools, and tips, it’s time to put on your apron and get cooking! This Mexican Eggs Benedict is sure to become a favorite in your brunch repertoire. Treat yourself and your loved ones to this exquisite meal that brings together the best of both worlds—Mexican flavors and classic brunch elegance. Enjoy the process, and don’t forget to savor each delicious bite!
Mexican Eggs Benedict
Ingredients
Equipment
Method
- In a skillet over medium heat, add the fresh chorizo. Cook for about 5-7 minutes, breaking it apart with a spoon until browned and cooked through. Once done, remove from heat and set aside.
- In your double boiler or heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy. Slowly drizzle in the melted butter, whisking continuously until the mixture is thick and creamy. Add the chipotle chili powder and a pinch of salt, and whisk until combined.
- Fill a pot with water and add the white vinegar. Bring the water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set, and the yolks are still runny. Use a slotted spoon to remove the eggs and set aside.
- While the eggs are poaching, toast your English muffins until golden brown. This adds a delightful crunch to your Mexican Eggs Benedict.
- To assemble, place a toasted English muffin half on a plate. Top with a generous spoonful of the cooked chorizo, followed by a poached egg. Drizzle with the chipotle hollandaise sauce and finish with sliced avocado. Garnish with chopped cilantro if desired.
Notes
- Ensure your water is at a gentle simmer when poaching eggs; boiling water can break them apart.
- Whisk the hollandaise sauce constantly while adding butter to prevent it from separating.
- Use fresh ingredients whenever possible for the best flavor.
