Mexican Eggs Benedict with Chipotle Hollandaise: A Spicy Brunch Masterpiece
Breakfast and brunch enthusiasts, prepare to elevate your culinary experience! This recipe transforms the beloved classic Eggs Benedict into a vibrant, flavor-packed dish with a bold Mexican twist: Mexican Eggs Benedict with Chipotle Hollandaise. Forget the same old routine; this showstopper combines savory Mexican chorizo, perfectly poached eggs, and a creamy, smoky chipotle-lime hollandaise, all nestled on a toasted English muffin. It’s an unforgettable brunch creation guaranteed to impress your guests and ignite your taste buds. Serve it with fresh avocado slices, a sprinkle of fresh cilantro, and perhaps an extra dash of your favorite hot sauce for a truly sensational meal that will make getting out of bed worth every single moment.
The traditional Eggs Benedict is a timeless brunch staple, typically featuring Canadian bacon, a poached egg, and a rich lemon hollandaise sauce on an English muffin. While undeniably delicious, sometimes it’s fun to explore new flavor horizons and give a classic dish a creative makeover. This Mexican-inspired version offers a refreshingly spicy and savory alternative that’s anything but ordinary.
Drawing deep inspiration from the rich and diverse world of Mexican cuisine, this recipe swaps out the Canadian bacon for crumbled, spicy chorizo, infusing every bite with a delightful depth of flavor and a gentle kick. The most exciting change, however, comes with our zesty hollandaise. We replace the traditional lemon with bright, tangy lime and introduce the smoky heat of chipotle peppers in adobo sauce, creating a complex, creamy, and utterly addictive topping. And don’t worry, we’re keeping the beloved English muffin with all its wonderful nooks and crannies, providing the perfect base to soak up all those incredible flavors.
If the thought of making hollandaise sauce has ever intimidated you, fret no more! We’re simplifying the process with a foolproof blender method that yields a smooth, luxurious sauce every single time. This easy technique makes preparing this gourmet brunch dish accessible to home cooks of all skill levels, allowing you to focus on enjoying the cooking process and, more importantly, the incredible results.
Essential Ingredients for Your Mexican Eggs Benedict
Crafting this incredible Mexican Eggs Benedict requires a few key components that come together to create a symphony of flavors. Here’s a detailed look at what you’ll need to make this vibrant dish:
- Chorizo: This is the star of our Mexican twist! Look for authentic Mexican chorizo, which is typically sold raw or “fresco,” either ground or in a casing. If it’s in a casing, simply remove it before cooking. Mexican chorizo brings a distinct savory, spicy, and slightly tangy flavor profile that’s far more robust than Canadian bacon. Some supermarkets may carry pre-cooked chorizo links, which also work well; just ensure you crumble and heat thoroughly. For a deeper understanding of chorizo varieties, you might find this article helpful.
- Eggs: You’ll need fresh large eggs for two purposes: some will be perfectly poached to achieve that irresistible runny yolk, and others will provide the rich egg yolks essential for our creamy hollandaise sauce.
- Lime: In a delicious deviation from the norm, we’re replacing the traditional lemon juice in hollandaise with fresh lime juice. The vibrant acidity and distinct citrusy aroma of lime complement the smoky chipotle and rich chorizo beautifully, enhancing the overall Mexican flavor profile.
- Butter: Unsalted butter is crucial for both the velvety hollandaise sauce and for lightly toasting your English muffins, adding a layer of richness.
- Chipotle in Adobo Sauce: This ingredient is a game-changer for the hollandaise. You’ll find it in the international aisle of most supermarkets. Chipotle peppers are smoked jalapeños, and when packed in adobo sauce, they offer a wonderful smoky, spicy, and slightly sweet heat that transforms the hollandaise into something truly special. Be sure to use a spoonful of the adobo sauce itself for the best flavor and easy blending.
- English Muffins: The classic choice for Eggs Benedict! Their unique texture with all those delightful nooks and crannies is perfect for cradling the chorizo, egg, and luscious hollandaise.
- Salt and Pepper: Essential seasonings to enhance all the individual components and bring out their best flavors.
- Chili Powder: A final flourish for garnishing, adding a touch of color and a hint of extra spice to your plated dish.
Optional Garnishes to Elevate Your Dish:
- Fresh or Pickled Jalapeños: For an extra kick of heat and bright acidity.
- Sweet and Spicy Pickled Red Onions: Adds a fantastic tangy crunch and a pop of color.
- Chopped Fresh Cilantro: A burst of fresh, herbaceous flavor that pairs perfectly with Mexican dishes.
- Sliced Avocado: Creamy, cool avocado slices provide a wonderful textural contrast and balance the spice.
- Salsa: A dollop of your favorite salsa (verde or roja) can add another layer of fresh, vibrant flavor.
- Extra Lime Wedges: For a final squeeze of freshness at the table.
For precise measurements, please refer to the detailed recipe card below.
Essential Equipment for a Smooth Brunch Experience
To ensure a seamless cooking experience and perfect results for your Mexican Eggs Benedict, gathering the right equipment is key. Here’s what you’ll need:
- Frying Pan (Non-stick recommended): You’ll use this to cook the chorizo until it’s beautifully browned and flavorful. A non-stick pan makes cleanup much easier.
- Small Pot: Essential for bringing water to a boil and expertly poaching your eggs. A smaller pot helps maintain the egg’s shape.
- Slotted Spoon: Perfect for carefully removing the delicate poached eggs from the water without breaking them, and for trimming any wispy whites.
- Toaster or Baking Sheet: To achieve perfectly golden and crisp English muffins. A toaster is quick, but a baking sheet in the oven works just as well.
- High-Powered Blender or Immersion Blender: This is the secret to our incredibly easy and consistently smooth chipotle hollandaise sauce. The powerful blades help emulsify the sauce quickly and effectively, ensuring a rich and creamy texture every time.
Having these tools ready before you start will make the cooking process enjoyable and efficient, allowing you to focus on creating a delicious brunch.
Step-by-Step Directions: Crafting Your Mexican Eggs Benedict
Creating this gourmet brunch dish is simpler than you might think. Below is a visual and descriptive guide to help you perfectly assemble your Mexican Eggs Benedict with Chipotle Hollandaise. For complete, detailed instructions and quantities, please consult the full recipe card at the end of this article.
Step 1: Cook the Chorizo. In a non-stick skillet, cook your fresh Mexican chorizo over medium heat, breaking it up with a spoon as it browns. Continue until it’s no longer pink and slightly crispy. Drain any excess fat and set the cooked chorizo aside.
Step 2: Prepare Eggs for Poaching. For perfectly shaped poached eggs, gently crack each egg into a small fine-mesh strainer set over a bowl. This simple trick allows any thin, wispy egg whites to drain away, preventing unsightly frills in your finished poached egg.
Step 3: Create a Whirlwind. Bring a pot of water to a gentle boil, then reduce the heat to a low simmer. Use a spoon to gently stir the water, creating a small “funnel” or whirlpool in the center of the pot. This helps to guide and shape the egg.
Step 4: Poach the Eggs. Carefully pour the strained egg into the center of the gently swirling funnel. The motion of the water will help the egg whites wrap neatly around the yolk. Repeat for each egg, ensuring not to overcrowd the pot. For best results, poach one egg at a time if you’re new to the technique.
Step 5: Cook Undisturbed. Allow the egg to cook for approximately 3 minutes, or until the whites are set and the yolk is still runny. Resist the urge to poke or stir it during this time.
Step 6: Remove and Trim. Using a slotted spoon, carefully lift the poached egg from the pot. Place it on a plate lined with a paper towel to absorb any excess water. If desired, you can gently trim any remaining wispy egg whites for a cleaner presentation.
Step 7: Blend the Hollandaise. In a high-powered blender, combine the egg yolks, salt, fresh lime juice, and chipotle in adobo sauce. Blend for a few seconds until well combined. With the blender running on medium-high, slowly drizzle in the hot melted butter until the sauce emulsifies and thickens to a creamy consistency.
Step 8: Adjust Hollandaise Consistency. The chipotle hollandaise sauce will be smooth and creamy. If you find it too thick for your liking, you can easily thin it out by adding a small amount of hot water, a teaspoon at a time, while the blender is still running, until it reaches your desired consistency.
Assembling Your Masterpiece: Mexican Eggs Benedict
Once your chorizo is cooked, eggs are poached, and hollandaise is silky smooth, it’s time for the exciting part: assembly! This is where all the delicious components come together to create your ultimate brunch dish. Here’s how to put it all together for a truly impressive presentation:
- Prepare Your Base: Start by toasting your English muffins until they are golden brown and slightly crisp. This provides a sturdy and flavorful foundation for your Eggs Benedict.
- Butter and Layer: Lightly butter each toasted English muffin half. Then, generously spoon the cooked, crumbled chorizo onto each half. If you’re using sliced avocado, arrange a few creamy slices over the chorizo for added richness and a cooling contrast to the spice.
- Add the Poached Egg: Carefully place one perfectly poached egg on top of the chorizo and avocado layer on each English muffin half. The goal is for that beautiful, runny yolk to burst at the first cut.
- Finish with Hollandaise and Garnish: Drizzle a generous amount of your warm, smoky chipotle hollandaise sauce over each poached egg. The vibrant color and creamy texture of the sauce will instantly make the dish look irresistible. Finally, sprinkle with a dash of chili powder for an extra pop of color and subtle heat. Add any additional optional garnishes you love, such as fresh cilantro, pickled red onions, or a fresh jalapeño slice.
Serve your Mexican Eggs Benedict immediately and savor every incredible bite!
💡Top Tip for Perfect Poached Eggs
For consistently beautiful poached eggs, I highly recommend poaching them one at a time. This allows you to carefully monitor each egg and ensure perfect doneness. Don’t skip the step of draining off excess wispy egg whites in a fine-mesh strainer; it’s the secret to those neat, restaurant-quality poached eggs!
Creative Substitutions and Delicious Variations
One of the joys of cooking is the ability to adapt recipes to suit your preferences or what you have on hand. This Mexican Eggs Benedict recipe is quite versatile, allowing for several delightful substitutions and variations to make it your own.
- Chorizo Alternatives: If traditional Mexican chorizo isn’t available, or if you’re looking for a different flavor profile, here are some ideas:
- Spicy Pork Sausage: Any good quality spicy ground pork sausage can be a great stand-in. To enhance the Mexican flair, consider adding extra chili powder, a pinch of cumin, and/or smoked paprika while cooking.
- Plant-Based Chorizo (Soyrizo): For a vegetarian or vegan option, Soyrizo or other plant-based chorizo substitutes work exceptionally well. Brands like Abbot’s Butcher offer delicious plant-based chorizo; I’ve easily found this one at my local Target. Just cook it as you would regular chorizo.
- Smoked Paprika & Cumin: If you’re using a mild sausage, these spices can quickly bring a smoky, earthy, and slightly spicy depth reminiscent of chorizo.
- Avocado Swaps: Avocado adds a wonderful creaminess, but if it’s not your favorite or out of season:
- Guacamole: Pre-made or homemade guacamole is an excellent substitute, offering similar creaminess with added flavor from onion, cilantro, and lime.
- Refried Beans: A thin layer of warm refried beans on the English muffin can add a different kind of creamy, savory base, deepening the Mexican flavors.
- English Muffin Alternatives: While English muffins are classic, feel free to experiment with different bread bases for unique textures and flavors:
- Sourdough Bread: Toasted slices of sourdough offer a tangy flavor and a satisfying chewiness.
- Bagels: A toasted bagel (plain or everything) provides a denser, chewier base that can hold up well to the toppings.
- Toasted Cornbread: For a truly Southern-meets-Mexican fusion, use toasted cornbread. Its slightly sweet and crumbly texture offers a delightful contrast.
- Tostadas: For a gluten-free and authentically Mexican twist, consider using crispy tostada shells as your base, creating more of a Huevos Rancheros Benedict!
Storage and Make-Ahead Tips for Easy Brunch Prep
While Mexican Eggs Benedict is undeniably best enjoyed fresh, right off the stove, a little planning can significantly cut down on prep time when you’re ready to serve. Here are some useful tips for storage and making components ahead:
Immediate Enjoyment is Key: The magic of Eggs Benedict truly lies in the warm, runny yolk and freshly made, velvety hollandaise. For the ultimate experience, aim to assemble and serve this dish right away.
Make-Ahead Chorizo: To shave off valuable time on brunch day, you can cook the chorizo in advance. Once it’s browned and cooled, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. When ready to serve, simply reheat it gently in a skillet over medium heat until warmed through. This allows you to focus solely on poaching the eggs and preparing the hollandaise just before eating.
Hollandaise Sauce Storage: Hollandaise sauce can be a bit finicky with reheating, but it is possible to store it. You can refrigerate the chipotle hollandaise sauce in an airtight container for up to 2 days. When you’re ready to use it, gently rewarm it. The best method is to use a microwave on very low power, stirring every 10-15 seconds, or on the stove over a double boiler (or in a small pot over very low heat), stirring continuously until it reaches your desired consistency. Be careful not to overheat, as this can cause it to separate. If it seems too thick after reheating, whisk in a few drops of hot water until smooth.
Frequently Asked Questions About Mexican Eggs Benedict
For this recipe, you’ll want to use “Mexican” chorizo. It’s typically sold raw, either as ground meat or in links with a removable casing, similar to Italian sausage. You can usually find it in the meat section of your grocery store, often near other specialty sausages. This type of chorizo is raw and needs to be cooked thoroughly, offering a wonderful depth of flavor and spice to the dish. Avoid Spanish chorizo, which is a cured, hard sausage and not suitable for this recipe.
While I haven’t specifically tested this recipe with a food processor, it’s generally not recommended for hollandaise. The reason a high-powered blender or an immersion blender works so well is because the friction from their fast-spinning blades generates enough heat to gently “cook” and emulsify the egg yolks and butter into a smooth, stable sauce. A food processor typically doesn’t create the same kind of friction or heat, which could lead to a less emulsified or separated sauce. For best results, stick with a blender.
If your hollandaise sauce comes out thicker than you prefer, don’t worry! While the blender is still running on low, you can gradually add a small amount of hot water (a teaspoon at a time) until it reaches your desired consistency. Remember that hollandaise sauce tends to thicken slightly as it sits, so it’s a good idea to check its consistency just before serving and adjust if needed.
Hollandaise sauce can separate if the butter isn’t hot enough, if it’s added too quickly, or if the sauce overheats. The key to a stable emulsion is ensuring the melted butter is piping hot when you slowly drizzle it into the egg yolk mixture while the blender is running. The heat from the butter helps to properly cook and emulsify the yolks. If your sauce has separated, sometimes you can rescue it by adding a tablespoon of hot water to a clean bowl, then slowly whisking the separated sauce into it.
Perfect Pairings for Your Spicy Brunch
To complete your ultimate Mexican brunch experience, consider these delightful pairings that perfectly complement the bold flavors of your Eggs Benedict. Whether you’re looking for extra toppings or a refreshing beverage, these selections will enhance your meal!
- Sweet and Spicy Pickled Onions
- Easy Cantaloupe Lime Agua Fresca
- Easy Huevos Rancheros Tostadas
- Refreshing Espresso Soda
Did you make this unforgettable recipe? We would absolutely love to hear about your experience! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. And if you snap a photo of your magnificent creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos truly make our day!
📖Recipe
Mexican Eggs Benedict with Chipotle Hollandaise
Pin Recipe
Equipment
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blender (high-powered or immersion)
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medium pot
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non-stick skillet
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slotted spoon
Ingredients
- ½ pound (8 ounces) fresh Mexican chorizo ground or in links (remove casing if applicable)
- 4 large eggs for poaching
- 2 English muffins split and toasted
- butter for buttering the English muffins
- sliced avocado (optional, for serving)
- chili powder for garnish
- salt and pepper to taste
- fresh cilantro (optional, for garnish)
Chipotle Hollandaise Sauce
- 3 large egg yolks at room temperature
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon chipotle in adobo sauce use just the sauce for best blending and flavor
- ¼ teaspoon Kosher or fine sea salt
- ½ cup (4 ounces or one stick) unsalted butter melted and hot
Instructions
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Begin by bringing a medium-sized pot of water to a boil on your stove. While the water heats, prepare the chorizo.
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Heat a non-stick skillet over medium heat. Add the fresh Mexican chorizo, breaking it up with a spoon as it cooks. Sauté until it’s fully browned and no longer pink, which typically takes about 3-5 minutes. Drain any excess fat and set the cooked chorizo aside.½ pound (8 ounces) fresh Mexican chorizo
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Poach the eggs: Once the water is boiling, lower the temperature to a gentle simmer. Crack each of your 4 large eggs individually over a fine-mesh strainer positioned over a small ramekin or bowl. This helps to remove any excess runny whites for a tidier poached egg. With a heatproof utensil, gently stir the simmering water to create a small whirlwind or funnel in the center. Carefully pour one strained egg into the center of the funnel. Cook, undisturbed, for approximately 3 minutes, or until the whites are set and the yolk remains delightfully runny. Remove the poached egg with a slotted spoon and place it on a plate lined with a paper towel. If desired, you can gently trim any wispy egg whites for a cleaner presentation. Repeat this process for the remaining eggs. If you are experienced with poaching, you can try adding all the eggs at once (skipping the funnel step), ensuring there is ample space between each egg and not overcrowding the pot.4 large eggs
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Assemble the Eggs Benedict:
Toast your English muffin halves until golden and slightly crisp. Lightly butter each toasted half. Divide the cooked chorizo equally among the muffin halves. If using, arrange a few slices of fresh avocado on top of the chorizo. Carefully place a perfectly poached egg on each muffin half. Finish by generously drizzling about 2 tablespoons of the warm chipotle hollandaise sauce over each poached egg. Season with a sprinkle of salt and pepper to taste, and garnish with chili powder and fresh cilantro (if using). Serve immediately and enjoy your spicy brunch masterpiece!
2 English muffins, sliced avocado, chili powder for garnish, salt and pepper to taste, butter for the English muffins, fresh cilantro
Chipotle Hollandaise Sauce
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In a heat-proof bowl, carefully melt the unsalted butter in the microwave. I recommend melting it in 30-second intervals, stirring in between, until it is fully melted and piping hot. Alternatively, you can melt the butter in a small pot on the stove over low heat.½ cup (4 ounces or one stick) unsalted butter
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Add the room temperature egg yolks, fresh lime juice, chipotle in adobo sauce, and Kosher or fine sea salt to a high-powered blender. Blend on medium-high speed for about 15 seconds to combine and aerate the mixture.3 large egg yolks, room temperature, 1 tablespoon fresh squeezed lime juice, 1 tablespoon chipotle in adobo sauce, ¼ teaspoon Kosher or fine sea salt
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With the blender still running on medium-high, remove the top cap from the blender lid (you may want to cover the opening with a paper towel to prevent splatters). Slowly and steadily pour the hot melted butter into the egg mixture. Continue blending until the sauce comes together, becoming thick and beautifully emulsified, which should take approximately 5-10 seconds. If you find the sauce too thick or prefer a thinner consistency, you can adjust it by adding a few splashes of hot water, one teaspoon at a time, while the blender is still running. Once complete, pour the warm hollandaise sauce into a small bowl and use it immediately, or within 30 minutes for optimal freshness.
Notes
Mexican Eggs Benedict is truly best enjoyed immediately after preparation. However, to streamline your brunch prep, you can cook the chorizo in advance. Once cooked and cooled, store it in an airtight container in the refrigerator for up to 3-4 days. This way, when you’re ready to serve, you only need to focus on poaching the eggs and making the fresh hollandaise sauce.
The Chipotle Hollandaise sauce can be refrigerated for up to 2 days in an airtight container. To gently rewarm it, use the microwave on a very low setting, stirring frequently, or place it in a small pot over very low heat on the stove, stirring continuously until warmed through. Be careful not to overheat, as this can cause the sauce to separate. If it becomes too thick upon reheating, whisk in a tiny amount of hot water to restore its smooth consistency.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.