Description
This Mexican Eggs Benedict-Style recipe reinvents the classic brunch favorite with flavorful chorizo, fresh avocado, and a zesty tomato salsa. Poached eggs sit atop toasted English muffins, layered with spicy chorizo and creamy avocado, finished with a tangy cilantro-lime salsa and optional sour cream for a rich, satisfying brunch experience perfect for any occasion.
Ingredients
Scale
Base & Protein
- 2 pieces English Muffins (Can be replaced with other breads like tortillas or bagels)
- 1 tablespoon Olive Oil (For greasing the baking sheet)
- 4 large Large Eggs (Essential for poaching)
- 8 ounces Chorizo Sausage (Can be swapped with sausage, bacon, or vegetarian options)
Fresh Ingredients & Toppings
- 1 medium Ripe Avocado (Adds creaminess)
- 1 bunch Fresh Cilantro (Adds brightness)
- 2 cups Diced Tomatoes (Fresh is best for flavor)
- 1/2 medium Red Onion (Can be substituted with green onions)
- 2 tablespoons Lime Juice (Can substitute lemon juice)
Seasonings & Extras
- 1 teaspoon Smoked Paprika (Regular paprika can be used as a substitute)
- To taste Salt and Pepper (Essential for seasoning)
- 1 cup Sour Cream (Optional, can be replaced with Greek yogurt)
- To taste Hot Sauce (optional) (For extra heat)
Instructions
- Preheat and Toast: Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil. Cut the English muffins in half and place them on the baking sheet. Toast in the oven for 5-7 minutes until they are golden-brown and crisp.
- Poach the Eggs: Fill a pot with water and bring it to a gentle simmer, adding a splash of vinegar to help the eggs coagulate. Crack each egg into a small bowl, then carefully slide them into the simmering water. Let them poach for 3-4 minutes, until the whites are set but the yolks remain runny.
- Drain the Eggs: Using a slotted spoon, gently remove the poached eggs from the water and place them on a paper towel to drain excess moisture.
- Prepare Salsa: In a mixing bowl, combine the fresh cilantro, diced tomatoes, finely chopped red onion, lime juice, and smoked paprika. Season with salt and pepper to taste and stir well to blend all the flavors.
- Cook Chorizo: In a skillet over medium heat, cook the chorizo sausage until browned and cooked through. Drain excess fat if necessary, then crumble the cooked chorizo.
- Assemble the Dish: On each toasted muffin half, layer a portion of the crumbled chorizo, then place a poached egg on top. Add slices of ripe avocado, a dollop of sour cream, and finish with a generous spoonful of the prepared salsa.
- Serve: Serve the assembled Mexican Eggs Benedict immediately while warm, with hot sauce on the side for those who like extra spice.
Notes
- You can substitute English muffins with tortillas or bagels depending on preference.
- If preferred, Greek yogurt can replace sour cream for a healthier twist.
- Adding a splash of vinegar in the poaching water helps the eggs hold their shape better.
- Adjust seasoning and hot sauce to taste based on spice tolerance.
- The chorizo can be replaced with other meats or a vegetarian sausage alternative.
