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
A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and finished a creamy Avocado Hollandaise.
Print Pin RatePrep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 12
Calories: 144kcal
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
Instead of poaching eggs in the oven, you can poach them in over simmering water.
Nutrition Facts
Mexican Eggs Benedict with Avocado Hollandaise
Amount Per Serving
Calories 144 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 437mg19%
Potassium 250mg7%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 405IU8%
Vitamin C 5.1mg6%
Calcium 51mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
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.
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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!
Fabulous recipe and one of those “Why didn’t I ever think of that?” moments! So perfect now that the weather is warming up!!!
Don’t you love and hate those moments?! I am always like man that is genius and so happy to know it now, but wish I had been doing it sooner 😉
I love the selection of produce at Aldi!!! What a great breakfast, bursting with color and flavor. And such a delicious avocado hollandaise!
Thanks so much Allie. It is awesome to see everything ALDI has in stock!
The have never tried benedict before but this creamy healthy look makes me try it now..Bookmarking now! That was interesting information about the store Aldi.
Thanks! I hope you give ALDI a try–they are a great store!
These look delicious!!! I can’t wait until Aldi hits Southern California.
Hopefully soon!!
I’m a huge fan of avocados and love all things Mexican, so this is my kind of breakfast, it sounds wonderful!
This is totally your kind of breakfast!
Looks delicious. i too am a big Aldi fan. Can’t wait to try this.
You will love it Denise!
I love eggs benedict in pretty much any form and with avocado, I am most definitely sold! Looks great!
Thanks Caroline!
I really want to eat ALL the guac today! I dont know what has gotten into me!!
Who wouldn’t want to eat guac all day long?!!
Dear Kristen, these look delicious! Bursting with some wonderful flavors..this is right up my alley. xo, Catherine
Enjoy Catherine!
I’ve never met an eggs benedict that I didn’t like, and this Mexican version looks like it’ll follow that same road! LOVE this!
You will LOVE it!