Mexican Eggs Benedict
Mexican Eggs Benedict is a delightful twist on the classic brunch favorite, combining perfectly poached eggs with crispy corn tortillas and a rich avocado sauce. This vibrant dish bursts with flavor from zesty salsa and fresh cilantro, transforming breakfast into a festive experience that will impress your family and friends. Whether it’s a special occasion or a cozy weekend meal, these Mexican Eggs Benedict are sure to elevate your morning routine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Poaching
- Cuisine: Mexican
Ingredients
Scale
- 4 corn tortillas
- 4 large eggs
- 2 ripe avocados
- 1/2 cup salsa (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Toast the corn tortillas in a skillet over medium heat until golden brown (about 1-2 minutes per side). Keep warm.
- In a large saucepan, bring water to a gentle simmer. Crack each egg into individual ramekins and slide them into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- In a bowl, mash avocados with lime juice, salt, and pepper until smooth but still chunky.
- On each tortilla, place one poached egg, drizzle with avocado sauce, and top with salsa.
- Garnish with fresh cilantro and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 240mg