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

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. 
5 from 2 votes
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Course: Breakfast
Cuisine: Mexican
Keyword: Mexican Eggs Benedict
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 12
Calories: 144kcal
Author: Kristen Chidsey


  • 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. 
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.
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