Mexican Eggs Benedict
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The fresh and vibrant flavors of Mexico meet your favorite breakfast dish with this Mexican eggs benedict. Sweet potato rounds are roasted until they're tender with crispy edges and then topped with roasted tomato, chunky guacamole, and pristinely poached eggs. Finally, it gets smothered with a velvety chipotle hollandaise. It's an insanely delicious twist on a classic, well-loved breakfast recipe!
Love making cafe-style eggs benedict at home? Try this smoked salmon eggs benedict recipe or this Thai shrimp eggs benedict.
Eggs benedict is a go-to brunch order when you're dining out. This Mexican eggs benedict recipe adds a twist inspired by Mexican flavors like guacamole and chipotle hollandaise. While poaching eggs or crafting velvety hollandaise at home might seem intimidating at first, it's surprisingly simple!
Using roasted sweet potato rounds instead of the traditional english muffins is flavorful while reducing the carbs, and complements the Mexican-inspired flavors beautifully. Crowned with sweet roasted roma tomatoes, a generous heap of chunky guacamole, and a flawlessly poached egg, the ensemble is then smothered in chipotle hollandaise, completing this fusion of textures and tastes.
Ingredients needed
When we think of Mexican food, we think of vibrant flavors that balance savory and spicy, with a touch of sweet, citrus, and fresh herbs. This Mexican eggs benedict recipe calls for fresh and healthy ingredients. This is what you need:
- Neutral flavored oil:Ā To cook the sweet potato.
- Sweet potato: Cut into rounds to make a flavorful base for the eggs benedict.
- Roma tomatoes: Adds a burst of sweetness and freshness.
- Avocado: To make a creamy and flavorful, chunky guacamole.
- Cilantro:Ā For a vibrant, herbal note.
- Lime juice:Ā Brightens things up with a zesty citrus note.
- Eggs:Ā For poaching to perfection.
- White vinegar: Used in poaching water to help coagulate the egg whites.
- For the hollandaise sauce: egg yolks, water, butter, chipotle peppers in adobo sauce, lime juice, and sea salt.
How to make Mexican eggs benedict
Some of the steps have a reputation for being tricky, like poaching eggs or making hollandaise. Once you break it down, you'll find it surprisingly straightforward. These are the instructions:
- Roast sweet potato: First, roast the sweet potato rounds. These will take the longest. When they're halfway done, pop the tomatoes in the oven on the same baking sheet.
- Make the guacamole: Mash an avocado with some lime, cilantro, and salt.
- Poach your eggs: Bring a pot of water with the vinegar to a boil, then poach the eggs.
- Make the hollandaise: Hold your smallest frying pan a few inches above an element on high. Add the egg yolks and water then whisk for a minute. Add the butter and whisk for another minute. Then add the chipotle peppers, lime juice, and sea salt.
- Assemble and serve: Lay down the sweet potato then layer with the roasted tomato, guacamole, egg, then chipotle hollandaise. Garnish with any toppings you desire and enjoy!
How to make the best hollandaise sauce
Making hollandaise from scratch can feel intimidating at first, but it's actually simple enough that it will likely become a regular part of your repertoire!Ā Here are the tricks you need to know:
- Temperature: Ignore recipes that state the water needs to be warm or cold or the butter needs to be cold or melted. We've experimented all ways and temperature doesn't matter.
- Ratios: Rather than measuring everything, just remember this golden ratio. The general proportions are 1 egg yolk + 1 tablespoon of water + 1 tablespoon of butter per person. Ā 1 + 1 + 1 = easy.
- Pan on heat: Unless you love doing extra dishes, don't worry about setting a bowl over a pot of water. Grab your smallest frying pan and a whisk. That's all you need. If you can hold onto your frying pan for 2 minutes, you've got this.
- High heat: Set your element to high then hold the pan a few inches above the heat and whisk away. For the first minute, whisk the egg yolk and water until it is frothy and a little thick. Then add the butter and whisk another minute. By that time, the hollandaise has thickened and it's ready for flavor.
- Seasoning: Keep it simple with a little salt, or get creative with additions. Lemon juice is a nice simple touch. Chipotle and lime were made for this sweet potato eggs benedict. We have made versions with dill, wasabi, and even curry.
- Serving time: If your hollandaise is ready before your breakfast, just set the pan aside. As you're plating brunch, turn your element on again. (But not with the pan on the element!) When you're ready for it, hold the pan over the heat while whisking for 10-15 seconds. This will warm it up. If it's thickened too much, add a splash of water.
What to serve with Mexican eggs benedict
Mexican eggs benedict do leave a little room on the plate for something else ā fill that space up with a corn salsa and hash, using this crispy roasted potatoes recipe or these sweet potato wedges served with some chipotle mayo. Round it out with this breakfast salad.
Don't forget the beverages! Wash it down with a breakfast smoothie like this banana bread smoothie or aĀ mango pineapple smoothie. Or, with a breakfast cocktail like a mimosa!
Add a stack of whole wheat pancakes, breakfast sausage patties, or breakfast tacos to the table to make it a breakfast feast!
Recipe FAQs
Can you make hollandaise sauce in advance?
Hollandaise is best served fresh. If you have leftovers or need to make it ahead, just be very careful when reheating it so you don't overcook the egg yolk. Store in the fridge in an airtight container, then let it sit at room temperature for a bit, then stir in a tablespoon or so of very hot water and stir through to warm it up and achieve a uniform consistency.
What toppings can I garnish Mexican eggs benedict with?
Top your Mexican eggs benedict off with sliced red onions, freshly ground black pepper, cilantro, lime, or a sprinkle of paprika. Another suggestion is to drizzle a pebre or pico de gallo over the eggs or add some chorizo.
Can I store leftovers?
This dish is best enjoyed freshly prepared. The eggs and hollandaise can be delicate to reheat without overcooking.
Mexican Eggs Benedict Recipe
Ingredients
- Neutral flavored oil (for the pan)
- 1 medium sweet potato (cut into 1-inch rounds)
- 2 Roma tomatoes (cut in half lengthwise)
- 1 avocado
- Ā¼ cup cilantro (chopped)
- Juice from Ā½ lime
- 4 large eggs
- 1 teaspoon vinegar
The Hollandaise
- 2 egg yolks
- 2 tablespoons water
- 2 tablespoons butter
- 1 teaspoon chipotle peppers in adobo sauce
- Juice from Ā¼ lime
- Sea salt (to taste)
Optional Toppings
- Red onion, black pepper, cilantro, lime, paprika
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Drizzle the baking sheet with oil and then lay the sweet potato rounds on top. Drizzle some more oil over top and sprinkle with a little sea salt. Bake for 15 minutes, or until they are mostly soft. Salt the cut side of the tomatoes then put them in the pan with the sweet potatoes. Roast for 10 more minutes.Neutral flavored oil, 1 medium sweet potato, 2 Roma tomatoes
- Mash the avocado with the cilantro and lime. Season with sea salt, to taste.1 avocado, Ā¼ cup cilantro, Juice from Ā½ lime
- Fill a medium-sized pot halfway with water and add the vinegar. When it comes to a boil, reduce the heat to medium-low and crack the eggs into the water. Poach for 3-4 minutes then remove with a slotted spoon.4 large eggs, 1 teaspoon vinegar
- While you are waiting for the water to boil, make the hollandaise. Turn on a small element to high heat. Place the egg yolks into a small frying pan (not on the heat!) and add the water. Hold the pan a few inches above the heat while whisking constantly. After about 1 minute the yolks will be frothy and start to thicken. Add the butter and, continuing to hold the pan above the heat, whisk until the hollandaise is thick, about 1 minute more. Whisk in the pureed chipotle peppers and lime juice and season to taste with sea salt.2 egg yolks, 2 tablespoons water, 2 tablespoons butter, 1 teaspoon chipotle peppers in adobo sauce, Juice from Ā¼ lime
- Place 2 sweet potato rounds on each plate then top with a tomato half, some guacamole, a poached egg, and some chipotle hollandaise. Add any of all of the optional toppings and serve immediately.Red onion, black pepper, cilantro, lime, paprika
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our breakfast recipes!