Name: Mexican Eggs Benedict : A Brunch Classic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 large eggs; 1 tablespoon white vinegar (for poaching eggs); 1 ripe avocado, sliced; ½ pound ground Mexican chorizo; 2 sweet potatoes, sliced into ½-inch rounds; Olive oil or avocado oil for cooking; Salt and pepper to taste; Fresh cilantro for garnish; Crumbled cotija or queso fresco (optional); 3 egg yolks; ½ cup unsalted butter, melted and warm; 1 tablespoon lemon juice or lime juice; 1 tablespoon adobo sauce (from canned chipotle peppers); Pinch of salt; Warm water to thin, if needed

If you love a savory brunch with a little heat and bold flavor, you’re going to fall in love with this Mexican Eggs Benedict recipe. It’s a vibrant take on the traditional dish, swapping out English muffins and ham for layers of spicy chorizo, creamy avocado, zesty salsa, and perfectly poached eggs—all drizzled with a smoky chipotle hollandaise.

This fusion-style dish brings the spirit of Mexico to your breakfast plate while keeping the elegance of classic eggs Benedict. It’s colorful, filling, and layered with flavor, making it the ultimate weekend brunch upgrade.

Perfect for holidays, brunch gatherings, or whenever you’re craving something more exciting than toast and jam, this recipe is surprisingly easy to make and absolutely unforgettable.

Why You’ll Love This Mexican-Inspired Eggs Benedict Recipe

This isn’t just another eggs Benedict—it’s an entire flavor experience in a single bite. Here’s why this version stands out:

Full of bold, Mexican-inspired flavors
Customizable and easy to adjust for dietary needs
Great for brunch, lunch, or even a savory breakfast-for-dinner
The chipotle hollandaise adds a smoky, spicy depth
Layered with textures: creamy, crispy, soft, and runny
Looks beautiful when served—perfect for entertaining

Whether you’re hosting guests or treating yourself to a next-level brunch, this dish delivers restaurant-quality flavor in your own kitchen.

What Makes Mexican Eggs Benedict Unique?

While traditional eggs Benedict features an English muffin, poached egg, Canadian bacon, and hollandaise sauce, Mexican Eggs Benedict takes inspiration from classic Southwestern ingredients.

Instead of an English muffin, you might use:

Crispy sweet potato rounds
Toasted corn cakes
Grilled arepas
Pan-seared tortillas or tostadas

And instead of ham or bacon:

Spiced ground chorizo
Carnitas
Avocado slices
Black beans or refried beans for a vegetarian twist

It’s all topped with poached eggs and a flavorful hollandaise—often made with chipotle or avocado for a south-of-the-border flair.

Ingredients You’ll Need for Mexican Eggs Benedict

This dish has multiple layers, but each component is easy to make. Here’s what you’ll need:

4 large eggs
1 tablespoon white vinegar (for poaching eggs)
1 ripe avocado, sliced
½ pound ground Mexican chorizo
2 sweet potatoes, sliced into ½-inch rounds
Olive oil or avocado oil for cooking
Salt and pepper to taste
Fresh cilantro for garnish
Crumbled cotija or queso fresco (optional)

For the chipotle hollandaise sauce:

3 egg yolks
½ cup unsalted butter, melted and warm
1 tablespoon lemon juice or lime juice
1 tablespoon adobo sauce (from canned chipotle peppers)
Pinch of salt
Warm water to thin, if needed

These ingredients can be modified or swapped to fit your preferences or pantry.

Recommended Kitchen Tools for Poaching and Assembling

You’ll want the right tools on hand to make assembly smooth:

Medium saucepan or deep skillet for poaching eggs
Blender or immersion blender for hollandaise
Large skillet for sautéing chorizo and cooking sweet potato rounds
Slotted spoon for egg removal
Knife and cutting board
Spatula
Measuring spoons and cups
Small bowls for prep and garnishes

Having everything prepped and ready before assembling makes this brunch a breeze.

Step-by-Step Instructions: How to Make Mexican Eggs Benedict

Step 1 – Cook the sweet potato base
Slice sweet potatoes into thick rounds. Lightly brush with oil, season with salt and pepper, and roast at 400°F (200°C) for 20 minutes, flipping once, until golden and tender. You can also pan-fry them in a skillet until crispy.

Step 2 – Brown the chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked. Break it up with a spatula as it cooks. Remove from heat and set aside.

Step 3 – Make the chipotle hollandaise
In a blender, combine egg yolks, lemon or lime juice, and salt. Blend for 20 seconds. Slowly drizzle in the warm melted butter while blending, until sauce thickens. Add adobo sauce and blend again. If it’s too thick, add a teaspoon of warm water at a time until smooth and pourable.

Step 4 – Poach the eggs
Bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes, until whites are set and yolks are still soft. Use a slotted spoon to remove and drain on paper towels.

Step 5 – Assemble the dish
Place 2 sweet potato rounds on each plate. Top with a spoonful of cooked chorizo, a few avocado slices, then gently add a poached egg on top. Drizzle generously with chipotle hollandaise.

Step 6 – Garnish and serve
Top with fresh cilantro, crumbled cheese, a sprinkle of chili flakes, or an extra dollop of salsa. Serve immediately.

How to Poach Eggs Perfectly Every Time

Poaching eggs might seem intimidating, but with a few tricks, you’ll master it quickly:

Use the freshest eggs possible—they hold their shape best
Add a splash of vinegar to help whites set quickly
Crack eggs into ramekins first for gentle sliding into water
Keep water at a low simmer—not a rolling boil
Don’t overcrowd the pan; cook 1–2 eggs at a time
Trim any straggly whites for a clean presentation

With a little practice, your poached eggs will be restaurant-worthy every time.

Homemade Chipotle or Avocado Hollandaise Variations

The chipotle hollandaise brings smoky heat to this dish. Want a twist? Try one of these:

Avocado hollandaise: blend ripe avocado, lemon juice, olive oil, and garlic for a creamy green sauce
Cilantro-lime hollandaise: add chopped cilantro and lime zest
Sriracha hollandaise: swap adobo for a spoonful of sriracha for a spicy, tangy kick
Tomatillo hollandaise: add roasted tomatillos and garlic to your blender for a green chile version

Each variation complements the Mexican flavors in a fun and flavorful way.

Serving Ideas: What to Pair with Mexican Eggs Benedict

This dish stands on its own, but it also pairs beautifully with:

Black bean salad or refried beans
Fresh fruit salad with citrus and mint
Crispy roasted potatoes or papas bravas
Corn salad with lime vinaigrette
Fresh squeezed orange juice or agua fresca
Warm corn tortillas or arepas on the side

Serve with a bright, tangy side to contrast the richness of the eggs and hollandaise.

Make-Ahead and Meal Prep Tips for Brunch Success

Hosting brunch or prepping ahead? Here’s how to simplify your prep:

Roast the sweet potatoes a day ahead and reheat before serving
Cook and refrigerate chorizo—reheat gently in a skillet
Make hollandaise just before serving, or keep warm in a thermos
Poach eggs ahead, then reheat in warm water for 30 seconds
Assemble everything just before serving to preserve textures

Prepping in advance keeps your brunch stress-free and fast to assemble.

Healthy Swaps and Dietary Adaptations

Looking to lighten up or adapt the recipe? Here are a few easy swaps:

Use turkey chorizo or plant-based sausage instead of pork
Swap hollandaise for avocado crema or dairy-free yogurt sauce
Use roasted zucchini rounds or cauliflower steaks instead of sweet potatoes
Serve with egg whites only for a lower-fat version
Skip the cheese to keep it dairy-free

This dish is naturally gluten-free and easy to adapt for Whole30 or paleo diets by skipping dairy and using clean chorizo.

Common Mistakes to Avoid When Making Eggs Benedict

Using old eggs—they’ll fall apart when poached
Overcooking poached eggs—yolks should still be soft and runny
Too thick hollandaise—thin with warm water if needed
Letting components get cold—prep for fast assembly
Skipping seasoning—each layer should be well-seasoned

Taking your time and layering with care makes all the difference.

FAQ: Mexican Eggs Benedict and Brunch Variations

Can I use a different base instead of sweet potato?
Yes! Try English muffins, cornbread rounds, tortillas, or arepas.

How spicy is chipotle hollandaise?
It’s mild to medium, but you can control heat by adjusting the adobo amount.

Can I make this vegetarian?
Absolutely. Use black beans or sautéed mushrooms instead of chorizo.

What if I don’t have a blender for hollandaise?
Whisk constantly over a double boiler instead. It takes more time but works well.

Can I reheat leftovers?
Best enjoyed fresh, but components can be stored separately and reheated gently.

Final Thoughts: A Spicy, Satisfying Upgrade to Traditional Brunch

This Mexican Eggs Benedict recipe brings the heat, the flavor, and the comfort—all wrapped in a brunch dish that feels both exciting and familiar. It’s the perfect way to spice up your weekend or wow your brunch guests with something unique and memorable.

From the crispy base to the creamy chipotle hollandaise, every bite is packed with texture and bold taste. Whether you go traditional with chorizo or make it your own with veggie alternatives, this is one dish that’s sure to become a staple.