5.0 from 135 votes
Mexican Eggs Benedict Recipe
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 servings
Calories: 577 kcal
Course:
Breakfast
Cuisine:
North American
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
- 2 egg yolks
- 2 tablespoons water
- 2 tablespoons butter
- 1 teaspoon chipotle 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.
- 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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
597mg
(199%)
Sodium
1519mg
(63%)
Potassium
1204mg
(34%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
18111IU
(362%)
Vitamin C
26mg
(29%)
Calcium
140mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 577
% 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.