Mexican Eggs Benedict with Chipotle Hollandaise is a flavorful twist on the classic brunch favorite. This dish features perfectly poached eggs atop spicy chorizo and toasted English muffins, all drizzled with a smoky chipotle hollandaise sauce. It’s a festive, satisfying meal perfect for breakfast, brunch, or a special occasion.

Ingredients List

Basic Ingredients

• 4 large eggs
• 2 English muffins, split and toasted
• 1/2 cup cooked chorizo
• 1 tablespoon white vinegar (for poaching eggs)
• Salt and pepper to taste

Chipotle Hollandaise Ingredients

• 3 large egg yolks
• 1/2 cup unsalted butter, melted
• 1-2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon lime juice
• Salt to taste

Optional Garnishes

• Fresh cilantro
• Sliced avocado
• Diced tomatoes

Timing

Preparing Mexican Eggs Benedict with Chipotle Hollandaise takes about 15 minutes for prep and 10-15 minutes for cooking, totaling approximately 25-30 minutes.

Step-by-Step Instructions

Step 1: Prepare the Hollandaise

1. Whisk Yolks: In a heatproof bowl, whisk together egg yolks and lime juice.
2. Cook over Heat: Place the bowl over a saucepan of gently simmering water (double boiler) and whisk continuously until the mixture thickens.
3. Add Butter and Chipotle: Slowly drizzle in melted butter while whisking. Stir in finely chopped chipotle peppers and salt. Remove from heat and keep warm.

Step 2: Poach the Eggs

1. Boil Water: Bring a saucepan of water to a gentle simmer and add the white vinegar.
2. Poach Eggs: Crack each egg into a small cup and gently slide it into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on a paper towel.

Step 3: Assemble the Base

1. Toast Muffins: Split and lightly toast the English muffins.
2. Add Chorizo: Place cooked chorizo on top of each muffin half.

Step 4: Top with Eggs

1. Place Eggs: Gently place a poached egg on top of each chorizo-topped muffin half.

Step 5: Add Hollandaise and Garnish

1. Drizzle Sauce: Spoon warm chipotle hollandaise over the eggs.
2. Optional Garnishes: Sprinkle with fresh cilantro, diced tomatoes, or avocado slices.

Step 6: Serve

1. Enjoy: Serve immediately while warm and savor the smoky, spicy flavors.

Nutritional Information

Nutrient	Amount per Serving
Calories	350
Protein	16g
Fat	28g
Carbohydrates	12g
Fiber	2g

Tips for Customization

• Vegetarian Option: Replace chorizo with sautéed mushrooms or roasted vegetables.
• Extra Heat: Add more chipotle peppers or a dash of hot sauce to the hollandaise.
• Different Muffins: Use whole wheat or corn muffins for added flavor and texture.

Serving Suggestions

• A fresh side salad for balance.
• Breakfast potatoes or roasted sweet potatoes.

Common Mistakes to Avoid

1. Overcooking Eggs: Poached eggs should be soft in the center; overcooking makes them firm and less creamy.
2. Hollandaise Separation: Keep the heat low when making hollandaise to avoid curdling.

Storing Tips for the Recipe

Mexican Eggs Benedict is best enjoyed fresh, but the chipotle hollandaise can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over a double boiler before serving.

Conclusion

In about 25-30 minutes, you can create Mexican Eggs Benedict with Chipotle Hollandaise, a smoky, spicy, and satisfying twist on the classic brunch dish. Perfect for impressing guests or enjoying a festive breakfast at home!

FAQs

Can I prepare this ahead of time?

Yes! You can cook the chorizo and make the hollandaise in advance, then poach the eggs and assemble just before serving.

Can I use egg substitutes?

Yes! Egg substitutes or poached egg alternatives can be used, though the flavor and texture may vary slightly.

What other toppings work well?

Try adding pickled onions, sliced radishes, or crumbled queso fresco for extra flavor.