Mexican Eggs Benedict Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
577 kcal
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Course
Breakfast
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Cuisine
North American
Mexican Eggs Benedict Recipe
Description
This Mexican Eggs Benedict recipe begins by roasting sweet potato slices and Roma tomatoes until tender and slightly charred, creating a warm and flavorful base. The avocado is mashed with cilantro and lime juice for a fresh, creamy topping that balances the roasted vegetables. Eggs are poached gently in vinegar-water to yield soft, delicate whites with runny yolks.
The key component is the hollandaise sauce made with egg yolks, water, butter, chipotle peppers in adobo sauce, and lime juice, which adds smoky heat and citrus brightness. This sauce is gently heated and mixed until smooth to coat the dish.
The finished dish assembles the sweet potato and tomato base topped with avocado mash, poached eggs, and drizzled with chipotle hollandaise. Optional garnishes include red onion, black pepper, cilantro, lime, and paprika for added flavor and presentation.
Ingredients
- neutral flavored oil for the pan
- 1 medium sweet potato cut into 1-inch rounds
- 2 Roma tomato cut in half lengthwise
- 1 avocado
- ¼ cup cilantro chopped
- lime juice from half lime
- 4 large egg
- 1 teaspoon vinegar
The Hollandaise
- 2 egg yolk
- 2 tablespoons water
- 2 tablespoons butter
- 1 teaspoon chipotle peppers in adobo sauce
- lime juice from 1/4 lime
- salt to taste, sea salt
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.
- Mash the avocado with the cilantro and lime. Season with sea salt, to taste.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 577kcal | 29% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 597mg | 199% |
| Sodium | 1519mg | 63% |
| Potassium | 1204mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 18111IU | 362% |
| Vitamin C | 26mg | 29% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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