Mexican Eggs Benedict with Avocado Hollandaise: A 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.
I love breakfast food. I think you all know that by now.
So it seemed like a perfect idea to me to combine my love of breakfast with my love of Mexican.
Mexican Eggs Benedict
Mexican Eggs Benedict is a breakfast game changer.
How can you go wrong with a perfectly poached egg served atop spicy refried beans on a toasted English muffin?
But when you top it off with a bright Avocado Hollandaise that is made with lime and cilantro–mind blown!!!
How to Poach Eggs
It can be a bit tricky to perfectly poach eggs. I am sure you have all seen people struggle on Chopped before to get a perfect poached eggs.
You can read more detailed instructions, along with a video on how to make traditional poached eggs, here, but these are basic steps.
- Fill a large pan half-way full with water and 2 tablespoons vinegar.
- Bring the water to a boil, then reduce temperature to simmer.
- Crack open eggs one at a time, into a small bowl. Then gently transfer eggs into water.
- .Poach the eggs for about 3 minutes, while spooning the simmering water over the eggs.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
How to Poach Eggs in the Oven
If you are like I was for years, the thought of poaching eggs is a bit intimidating, this oven poaching method is for you.
Even if you perfect a poached egg, it can be hard to remove eggs from the simmering water without breaking the yolk. And it is REALLY hard to prepare poached eggs for a crowd.
So here is the BEST tip ever: You can poach eggs in the oven! And they turn out perfect every, single time! And you can make dozens at a time! Plus you can toast your English muffins in the oven at the same time. Perfect for a big brunch.
Steps to Poach Eggs in the Oven:
- Spray a muffin tin pan with non-stick spray or grease with a bit of oil or butter.
- Add 1 tablespoon of water to each muffin cup.
- Crack an egg into each muffin cup.
- Bake at 350 degrees for 13 minutes.
Now that was easy!!
Notes on Easy Eggs Benedict with Avocado Hollandaise
- I prefer whole wheat English muffins, but feel free to use any English muffin you like.
- I have used my black bean dip in place of the refried beans on the base of this Mexican Eggs Benedict, with delicious results.
- If you happen to have any leftover Avocado Hollandaise, it is great salads or on Sweet Potato Nachos.
Mexican 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.
- 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
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.
Instead of poaching eggs in the oven, you can poach them in over simmering water.