Mexican Eggs Benedict with Avocado Hollandaise makes a delicious Mexican spin on classic Eggs Benedict. A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and then finished with a creamy Avocado Hollandaise. This Mexican version of a classic is one breakfast recipe you don’t want to miss!
If you liked this Mexican Style Breakfast, you may also enjoy Sweet Potato Hash, Green Chile Egg Casserole, or Breakfast Enchiladas.
Mexican Eggs Benedict
Mexican Eggs Benedict is a breakfast game changer.
A classic Eggs Benedict is brightened up and given a Mexican spin for one delicious breakfast recipe.
A toasted muffin is topped with spiced refried beans and poached egg. And instead of a heavy hollandaise sauce, this Eggs Benedict recipe is finished with a fresh avocado sauce and sharp feta cheese.
Oh my word!! So bright, so creamy, so tasty! SO GOOD!
How to Make Eggs Benedict–Mexican Style
Step One: Poach Eggs
- I prefer to poach my eggs in the oven, as it is easy to make a large batch of perfectly poached eggs this way.
- If you prefer traditional poached eggs, check out this tutorial for stove-top poached eggs.
Step Two: Toast English Muffins
- While the eggs are poaching, lightly toast the English Muffins in the oven. You can toast your muffins in the toaster as well, but the oven is a fast way to toast a bunch at a time!
Step Three: Prepare the Avocado Hollandaise
- In a blender or food processor, process the avocados, Greek yogurt, cilantro, salt, and zest and juice of the lime until smooth.
Step Four: Assemble
- Mix together the refried beans with the chili powder and cumin powder.
- Spread the refried beans mixture on each of the English Muffin halves.
- Return to the oven to warm the bean mixture, about 5 minutes.
- Top each English muffin half with a poached egg.
- Drizzle with the avocado hollandaise, sprinkle with feta cheese and cilantro.
- Serve immediately.
More Breakfast Recipes
- Instant Pot Breakfast Casserole
- Overnight Ham and Egg Breakfast Casserole
- Overnight Oats
- Asparagus Frittata
Mexican Eggs Benedict with Avocado Hollandaise
Ingredients
- 12 eggs
- 1 package English Muffins
- 1 1/2 cups refried beans
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 2 avocados
- 1 lime
- 1/2 cup Greek yogurt
- 1/2 cup fresh cilantro
- 1 teaspoon salt
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 350 degrees.
- Grease a 12 cup muffin tin. Add one tablespoon water to each muffin cup. Crack each egg into the muffin cups. Bake for 13 minutes.
- On a baking sheet, lay out the 6 English muffins, seperated into halves. Toast in oven for 7 minutes.
- In the meantime, mix together the refried beans with the chili powder and cumin powder. Spread on the toasted muffin halves and return to the oven for about 5 minutes, or until beans are warmed.
- In a blender or food processor, combine the 2 seeded and peeled avocados, Greek yogurt, cilantro, salt, and zest and juice of the lime until smooth.
- To serve: Lay an egg on top of each muffin that has been topped with the refried beans. Sprinkle with a bit of feta cheese. Drizzle with the avocado hollandaise and serve.
Notes
Nutrition
I love breakfast and I really love this recipe! The hollandaise sauce takes it over the top!
Totally agree Marjory–the avocado sauce is key! Thanks for letting me know you loved this recipe!