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!
Ingredients
Neutral flavored oil, for the pan
1mediumsweet potato, cut into 1-inch rounds
2Roma tomatoes, cut in half lengthwise
1avocado
¼cupcilantro, chopped
Juice from ½ lime
4largeeggs
1teaspoonvinegar
The Hollandaise
2egg yolks
2tablespoonswater
2tablespoonsbutter
1teaspoonchipotle peppers in adobo sauce
Juice from ¼ 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, 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.