Name: Mexican Eggs Benedict
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 English muffins; 4 eggs; 4 slices Canadian bacon or ham; Fresh cilantro, chopped; Mexican spices (such as chili powder, cumin, and paprika); Salt and pepper to taste; Olive oil for frying; Optional: avocado slices for garnish; 3 egg yolks; 1 tablespoon fresh lime juice; 1 cup melted butter; 1 teaspoon Mexican hot sauce (such as Tabasco)

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Mexican Eggs Benedict: A Flavorful Twist on a Classic Dish

Have you ever craved the perfect fusion of Mexican flavors and the indulgent deliciousness of Eggs Benedict? Look no further! I’m here to share with you my recipe for Mexican Eggs Benedict that will satisfy your taste buds and leave you wanting more. This dish is a delightful combination of creamy hollandaise sauce, perfectly poached eggs, and a spicy kick of Mexican spices. Trust me, once you try this, you’ll never go back to regular Eggs Benedict again!

Why You’ll Love This

I make this when I want to spice up my breakfast routine and impress my family with a unique twist on a classic dish. The combination of traditional Eggs Benedict elements with the vibrant flavors of Mexican cuisine creates a breakfast experience like no other. My family goes crazy for this because it’s a burst of flavors in every bite, and it’s a great way to start the day with a little bit of spice!

Ingredients

For the Eggs Benedict:

– English muffins

– Eggs

– Canadian bacon or ham

– Fresh cilantro, chopped

– Mexican spices (such as chili powder, cumin, and paprika)

– Salt and pepper to taste

– Olive oil for frying

– Optional: avocado slices for garnish

For the hollandaise sauce:

– Egg yolks

– Fresh lime juice

– Melted butter

– Mexican hot sauce (such as Tabasco)

– Salt and pepper to taste

Note: I sometimes use jalapeno slices instead of Canadian bacon when I’m in the mood for a vegetarian version. Feel free to get creative and make substitutions based on your preferences!

Directions

1. First, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks, lime juice, and a dash of Mexican hot sauce. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture thickens.

2. Slowly drizzle in the melted butter while whisking vigorously. The sauce should become smooth and creamy. Season with salt and pepper to taste. Keep the hollandaise sauce warm by placing the bowl in a larger bowl filled with warm water.

3. Now, let’s assemble the Mexican Eggs Benedict. Toast the English muffins and set them aside. In a frying pan, heat some olive oil over medium heat. Add the Canadian bacon or ham slices and cook until they are slightly crispy.

4. In the same pan, add the Mexican spices, fresh cilantro, and a pinch of salt and pepper. Stir everything together to coat the bacon or ham with the flavorful spices. Remove from heat.

5. Fill a large saucepan with water and bring it to a gentle simmer. Crack the eggs one by one into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.

6. While the eggs are poaching, it’s time to assemble the Mexican Eggs Benedict. Place a toasted English muffin on a plate. Top it with a slice of the spiced Canadian bacon or ham. Carefully transfer a poached egg on top of the bacon or ham.

7. Finally, generously drizzle the hollandaise sauce over the poached egg. Garnish with fresh cilantro and, if desired, some avocado slices for an extra touch of creaminess and flavor.

8. Serve your Mexican Eggs Benedict immediately and enjoy the explosion of flavors! Don’t worry if it looks a bit messy; that’s part of its charm. This dish is best enjoyed with a cup of freshly brewed coffee or a refreshing glass of orange juice.

Variations

I love experimenting with different flavors and ingredients, and Mexican Eggs Benedict is no exception. Here are a few variations I’ve tried:

– Instead of Canadian bacon or ham, try using chorizo for a spicier kick.

– Swap the English muffins for corn tortillas for an even more authentic Mexican twist.

– If you’re a cheese lover like me, sprinkle some crumbled queso fresco or shredded Mexican cheese on top of the hollandaise sauce.

Remember, cooking is all about creativity, so feel free to explore and create your own unique variations!

Storage Information

Though honestly, in my house, Mexican Eggs Benedict never lasts more than a day! But if you happen to have leftovers, store them in an airtight container in the refrigerator. To reheat, gently warm the dish in the microwave or oven until heated through. Keep in mind that the hollandaise sauce may lose some of its creaminess upon reheating, but the flavors will still be delicious!

Serving Suggestions

I personally love serving Mexican Eggs Benedict with a side of Mexican-style hash browns and a fresh fruit salad. The crispy hash browns complement the creamy eggs perfectly, while the refreshing fruit salad adds a burst of freshness to the meal. Feel free to explore different side dishes and find your own perfect combination!

Pro Tips

– Don’t be afraid to play with the spice level in this dish. If you prefer a milder flavor, use less Mexican spices. If you’re a spice enthusiast, feel free to add an extra sprinkle of chili powder or a dash of hot sauce.

– When poaching the eggs, adding a splash of vinegar to the simmering water can help the egg whites hold their shape better.

– If you don’t have a heatproof bowl for making the hollandaise sauce, you can use a glass bowl instead. Just make sure it’s microwave-safe, and heat the sauce in short bursts, stirring in between.

FAQ

Q: Can I make the hollandaise sauce in advance?

A: Absolutely! The hollandaise sauce can be made ahead of time and stored in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat the sauce using the double boiler method or in short bursts in the microwave, stirring frequently until smooth and creamy.

Q: Can I use a different type of bread instead of English muffins?

A: Of course! While traditional Eggs Benedict is typically served on English muffins, you can use any bread you prefer. Brioche buns, sourdough bread, or even cornbread can all be delicious alternatives.

Q: Can I make Mexican Eggs Benedict for a crowd?

A: Absolutely! To serve a larger group, simply multiply the ingredients accordingly and follow the same steps. You can poach multiple eggs at once by using a larger saucepan or multiple saucepans.

Now that you have the recipe for Mexican Eggs Benedict, it’s time to bring some Mexican flair to your breakfast table. Give it a try, and let the flavors transport you to the vibrant streets of Mexico. Buen provecho!

Mexican Eggs Benedict