Description
Spicy Mexican eggs benedict blends classic brunch flavors with zesty Latin American ingredients. Crisp tortillas, poached eggs, and chipotle hollandaise create a memorable breakfast experience you’ll savor with each delicious bite.
Ingredients
Scale
- 4 eggs
- ½ cup (120 ml) cooked chorizo or black beans
- 4 small corn tostadas (or toasted corn tortillas)
- ½ cup (120 ml) refried beans (optional, for spreading)
- 1 ripe avocado
- 1 tbsp white vinegar (for poaching eggs)
- 1 tbsp lime juice
- 2 tbsps Greek yogurt or sour cream
- ¼ cup (60 ml) warm water
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp cumin
- Salt & pepper, to taste
- 1 tbsp chopped cilantro
- ½ jalapeno, thinly sliced
- 1 tbsp crumbled queso fresco or feta
- Hot sauce, to taste
Instructions
- Hollandaise Preparation: Blend ripe avocado with lime juice, Greek yogurt, warm water, olive oil, garlic powder, cumin, salt, and pepper until achieving a silky, pourable consistency.
- Egg Poaching Setup: Fill a saucepan with water and vinegar, creating a gentle whirlpool that will guide egg whites to encapsulate the yolk during cooking.
- Protein Foundation: Layer tostadas with refried beans, then distribute chorizo or black beans across the base, establishing a robust flavor platform.
- Poaching Technique: Slide eggs into the swirling water, allowing 3-4 minutes of cooking until whites transform opaque while maintaining luxuriously runny yolks.
- Plating Composition: Remove poached eggs with a slotted spoon, drain excess moisture, and carefully position them atop the protein-laden tostada base.
- Final Embellishment: Generously drizzle avocado hollandaise over eggs, then garnish with fresh cilantro, jalapeño rounds, crumbled queso fresco, and a spicy sauce accent.
- Serving Directive: Present immediately to preserve peak temperature and textural integrity of this vibrant Mexican-inspired breakfast creation.
Notes
- Balance Poaching Liquid: Add a splash of vinegar to help egg whites coagulate quickly and maintain a neat, compact shape during cooking.
- Prevent Hollandaise Separation: Blend avocado sauce at room temperature and adjust liquid gradually to achieve a smooth, creamy consistency without breaking.
- Control Protein Layer: Choose between chorizo or black beans based on dietary preferences – vegetarian options work perfectly with black beans for added protein.
- Optimize Tostada Base: Toast tostadas lightly before assembling to enhance crispness and prevent sogginess from bean and sauce layers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 425
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 210 mg