Description
Mexican Eggs Benedict is a vibrant twist on the classic brunch favorite, combining creamy hollandaise sauce, perfectly poached eggs, and zesty Mexican flavors.
Ingredients
Scale
- 1 cup fresh chorizo (cooked)
- 4 large eggs
- 1 ripe avocado (sliced)
- 4 corn or flour tortillas
- 1/2 cup hollandaise sauce
- 1/2 cup pico de gallo
Instructions
- Gather all ingredients; chop the avocado and prepare the pico de gallo.
- In a skillet, cook the chorizo over medium heat until browned. Drain excess grease.
- Warm the tortillas in a pan until slightly crispy.
- In simmering water with vinegar, poach the eggs for 3-4 minutes until whites are set but yolks remain runny.
- Layer each tortilla with chorizo, avocado slices, and a poached egg. Drizzle with hollandaise sauce and top with pico de gallo.
- Serve immediately, garnished with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 220mg