Description
A delightful twist on the classic Eggs Benedict, featuring crispy corn tortillas, creamy avocado, and zesty salsa for a vibrant brunch experience.
Ingredients
Scale
- 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