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Mexican Eggs Benedict topped with avocado and salsa on a plate

Mexican Eggs Benedict

A fun and tasty twist on classic Eggs Benedict, featuring poached eggs, creamy avocado, and flavorful spices, perfect for brunch or a light lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs and Avocado
  • 4 large large eggs
  • 1 avocado, sliced
  • 1 tablespoon olive oil For sautéing avocado
  • 1/2 teaspoon chili powder Adjust for spice preference
  • 1/2 teaspoon cumin
  • Salt and pepper to taste Salt and pepper to taste
Sauce and Base
  • 1/2 cup sour cream or Greek yogurt
  • 1 lime, juiced Fresh lime for best flavor
  • Fresh cilantro for garnish Use for finishing touch
  • English muffins or tortillas, for serving For the base

Method
 

Preparation
  1. Poach the eggs in simmering water for 3-4 minutes until the whites are set.
  2. In a pan, heat olive oil and sauté slices of avocado for 2 minutes, adding chili powder, cumin, salt, and pepper.
  3. In a small bowl, mix sour cream with lime juice.
  4. Toast English muffins or tortillas.
Assembly
  1. Assemble by placing the sautéed avocado on the base, topping with a poached egg, and drizzling with the sour cream mixture.
  2. Garnish with fresh cilantro and serve immediately.

Notes

Store unassembled ingredients separately in the refrigerator. Reheat poached eggs gently in hot water if needed. Adjust seasoning and toppings to your taste.