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Mexican Style Eggs Benedict

A bold twist on classic eggs benedict with chorizo, poached eggs, and chipotle hollandaise sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine Fusion, Mexican
Servings 4 plates
Calories 410 kcal

Equipment

  • Skillet
  • Saucepan
  • Mixing bowls
  • Whisk
  • Slotted spoon

Ingredients
  

Base

  • 4 English muffins split and toasted
  • 8 large eggs for poaching
  • 8 oz Mexican chorizo
  • 1 tbsp white vinegar for poaching water
  • 0.25 cup queso fresco crumbled
  • 2 tbsp fresh cilantro chopped

Chipotle Hollandaise

  • 3 egg yolks
  • 0.5 cup unsalted butter melted
  • 1 tbsp lime juice fresh
  • 1 tbsp chipotle in adobo minced
  • 0.25 tsp salt

Instructions
 

  • Cook chorizo in a skillet over medium heat until browned. Set aside warm.
  • Whisk egg yolks and lime juice in a bowl over simmering water.
  • Slowly drizzle in melted butter while whisking until thick. Stir in chipotle and salt.
  • Poach eggs in simmering water with vinegar for 3–4 minutes.
  • Place toasted muffins on plates. Top with chorizo and a poached egg.
  • Spoon hollandaise over eggs. Garnish with cheese and cilantro.

Notes

Adjust chipotle for desired heat level. Best served immediately.
Keyword chipotle hollandaise sauce, chorizo eggs benedict, Mexican breakfast brunch recipe, Mexican Style Eggs Benedict, spicy eggs benedict recipe