There’s something magical about brunch, especially when you can escape to sun-drenched patios and vibrant flavors right from your kitchen. I still remember the first time I discovered Mexican Eggs Benedict at a charming little café tucked away in the colorful streets of Oaxaca. The crispy corn tortillas, creamy avocado, and perfectly poached eggs greeted me as a delicious cross between the classic dish and fresh, bold Mexican flavors. I couldn’t help but fall in love — and I knew I had to recreate that experience at home. So, let’s embark on a journey to whip up this delightful dish that will elevate your weekend brunch!
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 10 minutes
- Total Duration: 20 minutes
- Portion Size: Serves 2
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 380
- Protein: 14 grams per serving
- Carbs: 35 grams per serving
- Fats: 22 grams per serving
- Fiber: 10 grams per serving
- Sugars: 2 grams per serving
- Sodium: 600 mg per serving
Why You’ll Love This Mexican Eggs Benedict
Imagine starting your day with a dish that embodies the best of both worlds: rich, savory flavors paired with a fresh twist. This Mexican Eggs Benedict takes the classic poached egg dish and adds layers of comforting refried beans, creamy avocado, and zesty salsa. Each bite is a celebration of textures joining forces — the crunch of the tortillas, the softness of the perfectly poached egg, and the crumbled queso fresco that melts into your mouth. It’s filling, nutritious, and above all, incredibly satisfying.
The Complete Cooking Journey
Get ready to impress not just your brunch companions but also your taste buds! This delightful dish is quick to prepare, letting you enjoy quality time with family or friends instead of slaving over the stove. With just a handful of ingredients and simple techniques, you’ll have a restaurant-quality meal right at your fingertips.
Ingredients:
- 2 eggs
- 2 corn tortillas
- 1 ripe avocado
- 1/2 cup refried beans
- 1/4 cup salsa
- 1/4 cup crumbled queso fresco
- Fresh cilantro for garnish
- Salt and pepper to taste
Method:
Step 1: Poaching the Eggs
Poach the eggs in simmering water until the whites are set but yolks are still runny, about 3-4 minutes. This technique ensures that your eggs are perfectly cooked while maintaining their deliciously creamy center.
Step 2: Warm the Tortillas
While the eggs are cooking, warm the corn tortillas in a skillet. This step adds a nice softness and warmth that makes everything come together beautifully.
Step 3: Spread Refried Beans
Spread the refried beans on each tortilla. The beans provide a savory base that complements the eggs and avocado perfectly.
Step 4: Layer Avocado Slices
Place sliced avocado on top of the beans. The creamy avocado not only adds richness but also a delightful freshness that balances the dish.
Step 5: Add Poached Eggs
Once the eggs are done, carefully place one poached egg on each tortilla with beans and avocado. Take your time here; those golden yolks need to be showcased!
Step 6: Drizzle with Salsa
Drizzle salsa over the top and sprinkle with queso fresco. The salsa brings in the kick of flavor, while the queso adds a creamy texture that’s oh-so-delicious.
Step 7: Garnish and Serve
Garnish with fresh cilantro and season with salt and pepper to taste. Serve immediately and revel in the joy of a meal well-prepared!
Serving Suggestions & Pairings
Serve these Mexican Eggs Benedict with a side of crispy hash browns or a fresh fruit salad for a well-rounded brunch experience. Pair with a tangy mimosa or a refreshing iced coffee to complete the meal.
Storage & Leftovers Guide
If you have any leftovers (which is rare!), store the components separately in airtight containers. The refried beans, avocado, and tortillas can last about 2 days in the fridge. However, it’s best to enjoy these fresh right after cooking for the ultimate flavor and texture.
Kitchen Wisdom & Success Tips
- For easy poaching, add a splash of vinegar to the simmering water — it helps the eggs keep their shape.
- If you’re short on time, you can use store-bought refried beans but take a moment to warm them up and add a pinch of seasoning for extra flavor.
- Feeling adventurous? Try adding a splash of lime juice to the avocado for a zesty kick!
Flavor Variations & Adaptations
Make this dish your own! Swap out the salsa for a spicy chipotle sauce for a smoky flair or toss in some sautéed bell peppers for added flavor. Vegan? Replace the eggs with tofu scramble and use a vegan cheese to keep everything deliciously plant-based.
Reader Questions & Solutions
-
How do I know when my eggs are perfectly poached?
Look for the whites to be set and the yolks still jiggly but not completely liquefied. Practice makes perfect! -
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will lend a different texture but will still be delicious. -
What if I don’t have refried beans?
Black beans or pinto beans mashed with a bit of seasoning can work as a great alternative. -
How can I make this dish spicier?
Try adding jalapeños to the salsa or sprinkle some chili flakes over your finished dish. -
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the components in advance and assemble them just before serving.
Wrapping Up
Cooking is not just about feeding the stomach; it’s about igniting your spirit and sharing joy with those around you. This Mexican Eggs Benedict is a perfect dish to bring people together — whether it’s a leisurely Sunday brunch with friends or a loved one, it’s sure to create lasting memories. I hope you try this recipe and feel inspired to keep celebrating the art of home cooking. Bon Appétit!
Print
Mexican Eggs Benedict
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful twist on the classic Eggs Benedict, featuring crispy corn tortillas, creamy avocado, and zesty salsa for a vibrant brunch experience.
Ingredients
- 2 eggs
- 2 corn tortillas
- 1 ripe avocado
- 1/2 cup refried beans
- 1/4 cup salsa
- 1/4 cup crumbled queso fresco
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Poach the eggs in simmering water until the whites are set but yolks are still runny, about 3-4 minutes.
- While the eggs are cooking, warm the corn tortillas in a skillet.
- Spread the refried beans on each tortilla.
- Place sliced avocado on top of the beans.
- Once the eggs are done, carefully place one poached egg on each tortilla with beans and avocado.
- Drizzle salsa over the top and sprinkle with queso fresco.
- Garnish with fresh cilantro and season with salt and pepper to taste. Serve immediately.
Notes
For easy poaching, add a splash of vinegar to the simmering water. Leftovers can be stored separately in airtight containers for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg
