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Creamy Hollandaise sauce is drizzled from a spoon over a delicious Mexican Eggs Benedict featuring a poached egg, avocado, and spicy filling.
Layla

Mexican Eggs Benedict with Ancho Chili Hollandaise

A vibrant and flavorful twist on the classic Eggs Benedict, featuring toasted English muffins topped with spicy chorizo, creamy avocado crema, perfectly poached eggs, and a zesty ancho chili hollandaise.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Ancho Chili Hollandaise
  • 3 large egg yolks
  • 1 tbsp fresh lime juice
  • 1/2 tsp ancho chili powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper optional, for extra heat
  • 1/2 cup unsalted butter melted and hot
  • Pinch salt
  • Pinch black pepper
For the Avocado Crema
  • 1 ripe avocado pitted and scooped
  • 2 tbsp sour cream or plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • Pinch salt
  • Pinch black pepper
For the Chorizo
  • 8 oz fresh Mexican chorizo casing removed
For the Poached Eggs
  • 8 large eggs
  • 2 tbsp white vinegar
  • Pinch salt
For Assembly & Garnish
  • 4 English muffins split and toasted
  • 2 tbsp fresh cilantro chopped, for garnish
  • 1/4 cup cotija cheese crumbled, for garnish
  • Lime wedges for serving

Equipment

  • Small saucepan
  • Whisk
  • Heatproof bowl
  • Medium pot
  • Slotted spoon
  • Large skillet
  • Toaster or Oven
  • Mixing Bowls
  • Measuring cups and spoons

Method
 

Prepare the Ancho Chili Hollandaise
  1. Fill a small saucepan with about 1 inch of water and bring to a simmer over medium-low heat. The water should not boil vigorously.
  2. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk together the egg yolks, lime juice, ancho chili powder, smoked paprika, and cayenne pepper (if using) until light and frothy.
  3. Place the bowl over the simmering water. Gradually drizzle in the hot melted butter, whisking constantly and vigorously. The sauce will thicken and become creamy. This should take 5-7 minutes.
  4. Remove from heat immediately once thickened. Season with salt and pepper. If it gets too thick, whisk in a teaspoon of warm water. Cover to keep warm, whisking occasionally.
Make the Avocado Crema
  1. In a small bowl, mash the ripe avocado with a fork until mostly smooth.
  2. Stir in the sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and pepper until well combined and creamy. Set aside.
Cook the Chorizo
  1. Heat a large skillet over medium-high heat. Add the chorizo, breaking it apart with a spoon.
  2. Cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside.
Poach the Eggs
  1. Fill a large pot with about 4 inches of water. Add the white vinegar and a pinch of salt. Bring to a gentle simmer (small bubbles should form, but not a rolling boil).
  2. Crack each egg into a small ramekin or bowl first. Gently slide one egg at a time into the simmering water. If poaching multiple eggs, do not overcrowd the pot; cook in batches if necessary.
  3. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs. Place them on a plate lined with paper towels to drain excess water.
Assemble the Mexican Eggs Benedict
  1. Toast the English muffins until golden brown.
  2. Place two toasted English muffin halves on each serving plate.
  3. Spread a generous spoonful of the avocado crema on each muffin half.
  4. Top with a portion of the cooked chorizo.
  5. Carefully place a poached egg on top of the chorizo.
  6. Spoon a generous amount of the warm ancho chili hollandaise over each egg.
  7. Garnish with fresh chopped cilantro and crumbled cotija cheese. Serve immediately with lime wedges on the side.

Notes

For best results, prepare the hollandaise just before serving. If it cools too much, gently rewarm over a very low heat or a double boiler, whisking constantly, adding a teaspoon of warm water if needed. To poach eggs ahead of time, undercook them slightly (2-3 minutes). Immediately transfer to an ice bath to stop cooking. When ready to serve, reheat gently in hot (not boiling) water for about 30 seconds to 1 minute. Adjust the spice level of the hollandaise by adding more or less ancho chili powder or cayenne.