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Mexican Eggs Benedict with Avocado Hollandaise

Breakfast· Holiday Cuisine· Real Food· Salads

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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. 

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

I love breakfast food. I think you all know that by now.

I make breakfast a priority–for myself AND for my family, hence why I have a huge arsenal of easy, healthy breakfast recipes. 

The options for breakfast recipes are endless–from savory quiches to easy frittatas to sweet pancakes and tender muffins.

And I am pretty sure you all know I love Mexican food like Mexican Lasagna, Pork Carnitas and Healthy Black Bean Baked Tacos.

So it seemed like a perfect idea to me to combine my love of breakfast with my love of Mexican.

Mexican Eggs Benedict

Poached Egg on whole wheat english muffin with avocado sauce

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?

You can’t!

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.

  1. Fill a large pan half-way full with water and 2 tablespoons vinegar.
  2. Bring the water to a boil, then reduce temperature to simmer.
  3. Crack open eggs one at a time, into a small bowl. Then gently transfer eggs into water.
  4. .Poach the eggs for about 3 minutes, while spooning the simmering water over the eggs.
  5. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
  6. 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:

  1. Spray a muffin tin pan with non-stick spray or grease with a bit of oil or butter.
  2. Add 1 tablespoon of water to each muffin cup.
  3. Crack an egg into each muffin cup.
  4. 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.
A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and a creamy Avocado Hollandaise. 
5 from 2 votes
Print

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. 

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12
Calories 144 kcal

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. On a baking sheet, lay out the 6 English muffins, seperated into halves. Toast in oven for 7 minutes.
  4. 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.
  5. 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.

  6. 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.

Recipe 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*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 164mg 55%
Sodium 437mg 18%
Potassium 250mg 7%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Vitamin A 8.1%
Vitamin C 6.2%
Calcium 5.1%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  8. 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.

    Reply

  10. Fabulous recipe and one of those “Why didn’t I ever think of that?” moments! So perfect now that the weather is warming up!!!

    Reply

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