why make this recipe
Mexican Eggs Benedict is a fun and tasty twist on the classic brunch favorite. This dish combines poached eggs with creamy avocado and flavorful spices, all served on a toasted base like English muffins or tortillas. It’s perfect for breakfast or a light lunch and is sure to impress anyone you serve it to. Plus, it’s simple to make and packed with fresh ingredients.
how to make Mexican Eggs Benedict
Ingredients :
- 4 large eggs
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 1 lime, juiced
- Fresh cilantro for garnish
- English muffins or tortillas, for serving
Directions :
- Poach the eggs in simmering water for 3-4 minutes until whites are set.
- In a pan, heat olive oil and sauté slices of avocado for 2 minutes, adding chili powder, cumin, salt, and pepper.
- In a small bowl, mix sour cream with lime juice.
- Toast English muffins or tortillas.
- Assemble by placing the avocado on the base, topping with a poached egg, and drizzling with the sour cream mixture.
- Garnish with fresh cilantro and serve immediately.
how to serve Mexican Eggs Benedict
Serve Mexican Eggs Benedict hot, right after assembling. It’s delightful on its own, or you can pair it with a side of fresh fruit or a light salad for a complete meal.
how to store Mexican Eggs Benedict
If you have any leftovers, store the components separately in the refrigerator. Place the unassembled ingredients in airtight containers. The poached eggs are best eaten fresh, but you can reheat them gently in hot water if needed.
tips to make Mexican Eggs Benedict
- Ensure your water for poaching eggs is simmering gently, not boiling, to keep the eggs from breaking apart.
- Feel free to adjust the spices according to your taste; adding more chili powder can give it a spicier kick.
- Use fresh limes for the best flavor in the sour cream mixture.
variation
You can add additional toppings like salsa, diced tomatoes, or crumbled feta cheese for extra flavor. Also, try swapping the avocado for sautéed spinach or mushrooms if you prefer different ingredients.
FAQs
1. Can I make the poached eggs in advance?
Yes, you can poach eggs ahead of time. Store them in cold water in the refrigerator and reheate them gently before serving.
2. What can I substitute for English muffins?
You can use tortillas for a gluten-free option. Corn tortillas work particularly well, or use any bread you prefer.
3. Is there a vegan version of this recipe?
Yes! You can use tofu or chickpea scramble to replace the poached eggs and skip the sour cream, using a vegan alternative instead.
Mexican Eggs Benedict
Ingredients
Method
- Poach the eggs in simmering water for 3-4 minutes until the whites are set.
- In a pan, heat olive oil and sauté slices of avocado for 2 minutes, adding chili powder, cumin, salt, and pepper.
- In a small bowl, mix sour cream with lime juice.
- Toast English muffins or tortillas.
- Assemble by placing the sautéed avocado on the base, topping with a poached egg, and drizzling with the sour cream mixture.
- Garnish with fresh cilantro and serve immediately.
