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    Home » Real Food » Breakfast Recipes » Tex-Mex Eggs Benedict with Avocado Hollandaise

    Tex-Mex Eggs Benedict with Avocado Hollandaise

    By Kristen Chidsey | 22 Comments | Published April 2, 2018 | Updated July 9, 2019 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Change up Classic Eggs Benedict with this easy, fresh Mexican Eggs Benedict.

    Eggs Benedict with Avocado Hollandaise makes a delicious Tex-Mex spin on classic Eggs Benedict. A perfectly poached egg sits upon spicy refried beans on a toasted muffin and is then finished with a creamy Avocado Hollandaise.

    If you liked this Tex-Mex Style Breakfast, you may also enjoy Sweet Potato Hash or Green Chile Egg Casserole.

    Poached egg on top of english muffin cut open with yolk running out

    Tex-Mex Eggs Benedict

    This recipe for Tex-Mex 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!

    Poached Egg on whole wheat english muffin with avocado sauce

    Step-By-Step Directions

    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 canned or homemade refried beans with 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

    If you enjoyed this spin on Eggs Benedict, I would love for you to leave a comment and review below.

    A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and a creamy Avocado Hollandaise. 

    Tex-Mex Eggs Benedict with Avocado Hollandaise

    A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and finished a creamy Avocado Hollandaise. 
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Total Time: 23 minutes
    Servings: 12
    Calories: 144kcal
    Author: Kristen Chidsey

    Ingredients

    • 12 eggs
    • 1 package English Muffins
    • 1 ½ cups refried beans
    • 1 teaspoon chili powder
    • 1 teaspoon cumin powder
    • 2 avocados
    • 1 lime
    • ½ cup Greek yogurt
    • ½ cup fresh cilantro
    • 1 teaspoon salt
    • ¼ cup crumbled feta cheese
    Prevents your screen from going dark while preparing the recipe.

    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

    Instead of poaching eggs in the oven, you can poach them in over simmering water. 

    Nutrition

    Calories: 144kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 437mg | Potassium: 250mg | Fiber: 3g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 5.1mg | Calcium: 51mg | Iron: 1.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Marjory

      April 02, 2018 at 11:14 am

      5 stars
      I love breakfast and I really love this recipe! The hollandaise sauce takes it over the top!

      Reply
      • Kristen Chidsey

        April 02, 2018 at 4:57 pm

        Totally agree Marjory--the avocado sauce is key! Thanks for letting me know you loved this recipe!

        Reply
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