Mexican Eggs Benedict
Start your day with a burst of flavor and excitement with this Mexican Eggs Benedict! This vibrant dish puts a fun twist on the classic breakfast, featuring crispy tostadas instead of traditional English muffins. Savory chicken sausage adds heartiness, while a creamy chipotle hollandaise sauce ties all the flavors together. Perfect for cozy weekend brunches or special gatherings, this dish is easy to prepare, making it ideal even for novice cooks. Each bite delivers a delightful combination of textures and tastes that will impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Frying/Poaching
- Cuisine: Mexican
Ingredients
Scale
- 4 corn tortillas
- 8 large eggs
- 8 oz Mexican chicken sausage
- 1 avocado (sliced)
- 1/4 cup chopped cilantro
- 4 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 cup unsalted butter (melted)
- 1 tbsp adobo sauce
Instructions
- Heat vegetable oil in a skillet over medium-high heat and fry corn tortillas until golden brown and crispy, about 2-3 minutes per side.
- In the same skillet, cook chicken sausage over medium heat until browned and fully cooked, around 6-8 minutes.
- For hollandaise, whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a double boiler until pale and thickened (3-5 minutes). Slowly drizzle in melted butter while whisking continually. Stir in adobo sauce and keep warm.
- Poach eggs in simmering water for about 3-4 minutes until yolks are runny.
- Assemble by layering crispy tostadas with chicken sausage, poached eggs, chipotle hollandaise sauce, garnished with cilantro and avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 320mg
Find it online: https://quickfamilyfeast.com/mexican-eggs-benedict/