Mexican Eggs Benedict
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The fresh, vibrant flavors of Mexico meet your favorite breakfast dish in this Mexican Eggs Benedict. Sweet potato rounds are roasted until tender, with crispy edges, then topped with roasted tomato, chunky guacamole, and pristinely poached eggs. Finally, it’s smothered in a velvety chipotle hollandaise. It’s an insanely delicious twist on a classic, well-loved breakfast recipe!
If you love classic eggs Benedict but want something a little brighter and more unexpected, this Mexican eggs Benedict is such a fun twist. Instead of English muffins, roasted sweet potato rounds form the base, adding a subtle sweetness that pairs beautifully with the creamy guacamole, jammy poached eggs, roasted tomatoes, and smoky chipotle hollandaise.
Even though eggs Benedict can sound a little intimidating to make at home, my version is surprisingly approachable. The hollandaise comes together with buttery richness, lime juice, and chipotle peppers in adobo for just the right amount of smoky heat, while the guacamole keeps everything tasting fresh and vibrant.
What I love most about this recipe is the mix of textures and flavors in every bite. Creamy avocado, silky hollandaise, soft eggs, sweet roasted tomatoes, and tender sweet potatoes all come together into a brunch that feels a little special without being overly fussy.
How to make the best hollandaise sauce
Making hollandaise from scratch can feel intimidating at first, but it’s actually simple enough to likely become a regular part of your repertoire! 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. I’ve experimented with all ways and temperature doesn’t matter.
- Ratios: Rather than measuring everything, just remember this golden ratio: 1 egg yolk + 1 tablespoon of water + 1 tablespoon of butter per person. 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.
- Serving time: If your hollandaise is ready before your breakfast, just set the pan aside. It will thicken as it cools, but a splash of hot water will warm it and loosen it up.
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
- ¼ cup cilantro (chopped)
- Juice from ½ lime
- 4 large eggs
- 1 teaspoon vinegar
The Hollandaise
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, ¼ cup cilantro, Juice from ½ 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 ¼ 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.
More egg breakfast recipes
For more inspiration, check out all of my breakfast recipes!
I made many recipes from your website. Every meal was delicious! Tonight I will try this one.
Thank you!
Awwww thank you so much, Dasha!!!
Hi Kristen! Just stumbled across your page, and everything looks delicious! I’m an avid home chef, and I’m excited to try your recipes because they have so many exciting twists on the same old menus! Thank you! My one question is this: Can you make Hollandaise sauce ahead of time (like night before?). I’m guessing not…!
Yes you can! Just be very careful when reheating it. I will usually just let it sit at room temperature for a bit then stir in a tablespoon or so of very hot water to warm it up. 🙂
Awesome! The number just surprised me, is all. Thanks! I want to make these for my wife, but just wanted to make sure she wouldn’t keel over right at the end of breakfast. ^_^
Haha nope, that won’t happen! We eat eggs benedicts all the time and are still alive and kicking. 🙂