Mexican Eggs Benedict

Name: Mexican Eggs Benedict
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 eggs; 2 corn tortillas; 100g spicy chorizo, crumbled; 1 ripe avocado, smashed; 1 jalapeno, sliced; 1/4 cup chipotle hollandaise sauce; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Jack Ellison

Update : May 12, 2026

Plated Mexican Eggs Benedict with poached eggs, tortillas, and colorful toppings.

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This Mexican Eggs Benedict is a delicious twist on a classic breakfast dish. By incorporating spicy chorizo, creamy avocado, and a chipotle hollandaise sauce, this recipe brings vibrant flavors and textures that will brighten your morning. Whether you’re hosting a weekend brunch or looking for a satisfying breakfast, this unique take on Eggs Benedict is sure to impress.

Why make this recipe

Making Mexican Eggs Benedict is a great way to start your day with a flavorful and filling meal. It’s easy to prepare and can be made in under 30 minutes, perfect for busy mornings or leisurely brunches. The combination of spicy chorizo, creamy avocado, and zesty chipotle hollandaise makes for a delightful experience that is different from traditional Eggs Benedict. Plus, it’s a fun way to add a little kick to your breakfast routine!

How to make Mexican Eggs Benedict

Ingredients:

2 eggs
2 corn tortillas
100g spicy chorizo, crumbled
1 ripe avocado, smashed
1 jalapeno, sliced
1/4 cup chipotle hollandaise sauce
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Directions:

In a skillet over medium heat, cook the chorizo until browned and cooked through. Remove and set aside.
In the same skillet, lightly toast the corn tortillas until warm.
Poach the eggs in simmering water until the whites are set but the yolks are runny, about 3-4 minutes.
To assemble, place a tortilla on a plate, top with smashed avocado, cooked chorizo, a poached egg, jalapenos, and drizzle with chipotle hollandaise.
Season with salt and pepper, garnish with cilantro if desired, and serve immediately.

How to serve Mexican Eggs Benedict

Serve Mexican Eggs Benedict warm on individual plates. You can add extra jalapenos for those who like more heat or a sprinkle of fresh cilantro for added freshness. It pairs wonderfully with a side of fresh fruit or a light salad.

How to store Mexican Eggs Benedict

Mexican Eggs Benedict is best enjoyed fresh, but if you have leftovers, store components separately in airtight containers. Refrigerate the chorizo, avocado, and hollandaise sauce for up to two days. Reheat the chorizo and hollandaise gently before assembling again, as poached eggs should be made fresh for best texture.

Tips to make Mexican Eggs Benedict

Make sure to keep the water simmering but not boiling when poaching eggs to prevent them from breaking apart.
For added flavor, consider seasoning the avocado with lime juice, salt, and pepper.
If you like a bit more spice, use a spicier brand of chorizo or add more jalapenos to your dish.

Variation

You can customize this recipe further by using different ingredients. For a vegetarian option, skip the chorizo and add black beans or sautéed spinach instead. You can also try different sauces; a classic hollandaise can work well if you prefer less spice.

FAQs

1. Can I prepare the components ahead of time?
Yes, you can prepare the chorizo, avocado, and hollandaise sauce ahead of time. Just store them in the fridge and assemble them when you’re ready to eat.

2. What if I don’t like chorizo?
You can replace the chorizo with other protein sources like black beans, grilled chicken, or even a vegetarian sausage.

3. How do I poach the eggs perfectly?
Use fresh eggs for the best results and create a gentle whirlpool in the water before adding the eggs for better shape. Keeping the heat on a low simmer helps in achieving the perfect poach.