Mexican Eggs Benedict- ground chorizo sausage, sliced avocado, and a chipotle Hollandaise sauce give Eggs Benedict some awesome South of the Border flavor.
In my opinion, Eggs Benedict is the ultimate breakfast and brunch food. A poached egg with Hollandaise sauce on top is magical! This recipe combines my favorite things about Eggs Benedict with Mexican ingredients. You still have a toasted English muffin on the bottom, but instead of Canadian bacon there’s browned Mexican-style chorizo sausage on top. So much more flavor and the chorizo adds a nice spiciness.
Next comes the poached egg followed by avocado slices. The creamy, cool avocado slices go really well with the spicy chorizo.
To finish it off, there’s a chipotle-flavored Holladaise sauce. It’s just a regular Hollandaise Sauce with a little chipotle cili powder added. If you haven’t tried chipotle chili powder, you must. It is so much more flavorful than regular chili powder, with more spiciness, plus a lot of smokey flavor.
Tips For Making:
If you don’t want to make a homemade Hollandaise Sauce, you could make sauce from a packet of Hollandiase mix and then add chili powder.
Don’t confuse Mexican chorizo with Spanish chorizo. Mexican chorizo is ground and uncooked. Spanish is cured and in sausage form.
Try These Other Amazing Eggs Benedict Recipes:
- Classic Eggs Benedict
- Southern Eggs Benedict– with pulled pork and a biscuits. So good!
- Tater Tot Eggs Benedict– if you’re a fan of tater tots, you will love this version.
- Eggs Benedict Casserole– so easy to make for a crowd!
Mexican Eggs Benedict
- 1 pound fresh chorizo, removed from casing
Chipotle Hollandaise Sauce
- 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
- Cook chrorizo in a nonstick pan, breaking it apart as it cooks. Keep warm.
- In a stainless steel bowl whisk the egg yolks and lemon juice until thickened and doubled in volume.
- Place the bowl over a saucepan of barely simmering water. Make sure the water does not touch the bottom of the bowl. If the eggs get too hot they will scramble.
- Very slowly drizzle the melted butter in while continuously whisking. (It's a good idea to lift the bowl up every minute or so to make sure it is not getting to hot.) When all the butter has been added and the sauce is thickened and doubled in volume, remove from the heat and whisk in chili powder and salt. You will know it is done when you run a whisk through it and you can see the pan bottom. Keep warm until ready to serve. If sauce gets too thick before serving, add a little warm water.
- Poach eggs. Fill a pan or deep skillet with water and brng to a simmer. Salt water. Add vinegar.Crack eggs one at a time into a small bowl and slowly lower bowl with egg into water and gently drop in egg. Repeat for all eggs. Remove first egg after about 2-3 minutes have passed.Remove poached eggs from water using a slotted spoon and place on plate lined with paper towels.
- Split Engish muffins and toast.
- Top English muffins with chorizo, avocado slices and poached eggs. Drizzle with Hollandaise sauce. Sprinkle with cilnatro.
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2 thoughts on “Mexican Eggs Benedict”
Very good. This was my first time making poached eggs and hollandaise sauce and it actually turned out! Everyone cleared their plates, including my husband and he’s a picky eater.
WOW this is good. I will make this many more times. I added diced tomato on top.