• Melissa Cotton

Mexican Eggs Benedict


Happy National eggs Benedict day!! I wanted to create a twist on the traditional eggs Benedict! A little spicy and a whole lot of flavor!!

If you enjoy a little bit of a runny egg then go ahead and add this to your breakfast rotation!!!


For the Benedict

2 corn tortillas

1 large avocado

1/4 lb of chorizo

2 eggs

1/2 juice of a lemon

1 jalapeño (diced)

1 tbsp of chopped cilantro

2 tbsp of fresh salsa

spoonful of fat free received beans


For the Spicy Hollandaise sauce

2 egg yolks

1/4 tsp salt

Juice of 1/2 lime

1 tbsp of chipotle pepper (adobo)

1/4 cup melted butter (hot)




  1. Begin by making the hollandaise sauce - put egg yolks, salt, lime juice and your chipotle peppers into a blender and blend together for about 30 seconds, slowly begin adding in the melted butter while blending. The consistency should be smooth.

  2. On a medium heat, place ground chorizo in a small pan and begin browning making sure to break it up into smaller pieces and cooking through.

  3. Using another burner bring a pot of water to a boil and add in lemon juice and reduce heat to a medium low heat. Circle water with a spoon to create a whirlpool and add a cracked egg to the middle. Repeat with the other egg.

  4. In a pan add olive oil and lightly brown tortillas. In a bowl smash avocados with sea salt and black pepper to taste.

  5. In order to assemble - Place corn tortilla down and add smashed avocado, top with chorizo and poached egg - add a spoonful of hollandaise sauce, garnish with jalapeño, cilantro and a spoonful of salsa.

Serve hot and enjoy!



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