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Mexican Style Eggs Benedict

A bold brunch twist on classic eggs benedict with chorizo, avocado, and chipotle hollandaise.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 plates
Course: Breakfast, Brunch
Cuisine: Fusion, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Eggs Benedict Base
  • 2 English muffins split and toasted
  • 4 eggs for poaching
  • 1 cup Mexican chorizo cooked
  • 1 avocado sliced
Chipotle Hollandaise
  • 3 egg yolks
  • 0.75 cup unsalted butter melted
  • 1 tbsp lime juice fresh
  • 1-2 chipotle peppers in adobo minced
  • salt to taste

Equipment

  • Saucepan
  • Mixing bowls
  • Skillet
  • Whisk

Method
 

  1. Cook chorizo in skillet until browned. Set aside.
  2. Whisk egg yolks and lime juice over simmering water.
  3. Slowly drizzle in melted butter until thickened.
  4. Stir in chipotle peppers and salt.
  5. Poach eggs in gently simmering water for 3–4 minutes.
  6. Assemble muffins with chorizo, avocado, and eggs.
  7. Top with chipotle hollandaise and garnish.

Notes

Serve immediately for best texture and flavor.