Description
Elevate your brunch with this vibrant Mexican Eggs Benedict recipe, featuring smoky chipotle hollandaise, tender carnitas, and perfectly poached eggs. This easy-to-follow guide guarantees a flavorful and satisfying breakfast experience.
Ingredients
- 4 English muffins, split and toasted (or 8 small corn tortillas, lightly fried)
- 8 large eggs, very fresh
- 2 cups cooked carnitas, warmed (store-bought or homemade)
- 1 large avocado, sliced
- Fresh cilantro, chopped, for garnish
- For the Chipotle Hollandaise:
- 3 large egg yolks
- 1 tbsp fresh lime juice
- 1–2 tsp adobo sauce from a can of chipotles (adjust to taste)
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Pinch of salt
- For Poaching Eggs:
- Water
- 1 tbsp white vinegar
Instructions
- Prepare Your Base: Toast English muffin halves or lightly fry corn tortillas until golden. Keep warm.
- Poach the Eggs: Fill a saucepan with 3-4 inches of water and bring to a gentle simmer. Add vinegar. Crack eggs into separate small bowls. Create a gentle swirl in the water, then carefully slide eggs in. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain.
- Make Chipotle Hollandaise: In a heatproof bowl over simmering water, whisk egg yolks, lime juice, and adobo sauce until thickened. Slowly drizzle in melted butter, whisking constantly, until emulsified and thick. Season with salt. Keep warm.
- Assemble: Place toasted base on plates. Top with warm carnitas, then a poached egg. Spoon generous amounts of chipotle hollandaise over the egg. Garnish with sliced avocado and fresh cilantro. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins (plus carnitas cook time if making from scratch)