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.

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!

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, and 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.