Go Back

Mexican Eggs Benedict-Style

A spicy twist on the classic brunch dish featuring chorizo, poached eggs, and a chipotle-infused hollandaise sauce on toasted English muffins.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American Fusion, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Benedict Assembly
  • 4 English muffins split
  • 1 lb Mexican chorizo casing removed
  • 8 large eggs fresh
  • 1 tbsp white vinegar for poaching water
Chipotle Hollandaise
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 0.5 cup unsalted butter melted and hot
  • 0.5 tsp chipotle powder or smoked paprika + cayenne
  • 0.25 tsp salt
Garnishes
  • 0.5 cup cotija cheese crumbled
  • 2 tbsp fresh cilantro chopped
  • 1 large tomato diced
  • 1 large avocado sliced

Equipment

  • Blender
  • Large skillet
  • Toaster
  • Slotted spoon

Method
 

  1. Cook the chorizo in a skillet over medium-high heat until browned and crispy. Drain fat and set aside.
  2. For the Hollandaise: Blend egg yolks, lemon juice, chipotle powder, and salt. Slowly stream in hot melted butter while blending until thick.
  3. Fill a pot with 3 inches of water and vinegar. Bring to a simmer. Poach eggs for 3-4 minutes until whites set but yolks are runny.
  4. Toast English muffins. Top each half with cooked chorizo, a poached egg, and a generous pour of sauce.
  5. Garnish with crumbled cotija, diced tomatoes, cilantro, and avocado slices. Serve immediately.

Notes

Ensure the butter is hot when adding it to the blender to properly cook and emulsify the yolks.