Mexican Eggs Benedict – A Healthy Brunch with Bold Flavor Recipe
Mexican Eggs Benedict is a vibrant, healthy twist on the classic brunch favorite. Featuring roasted sweet potato rounds as the base topped with spicy Mexican-style chorizo, creamy avocado slices, perfectly poached eggs, and a smoky chipotle hollandaise sauce, this dish delivers bold flavors and nutritious ingredients for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Roasting, Poaching, Blending
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
For the Base:
- 2 large sweet potatoes, peeled and sliced into ½-inch rounds
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Toppings:
- 4 eggs
- 1 ripe avocado, thinly sliced
- ½ cup cooked Mexican-style chorizo (or plant-based alternative)
- Fresh cilantro, for garnish
- Lime wedges (optional)
For the Chipotle Hollandaise:
- 2 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted and warm
- 1–2 tsp chipotle in adobo sauce (adjust to taste)
- Salt, to taste
Instructions
- Roast the Sweet Potato Rounds: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the sweet potato slices in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 to 25 minutes, flipping halfway through, until the slices are tender and golden brown.
- Make the Chipotle Hollandaise: In a blender, combine the egg yolks, lemon juice, and a pinch of salt. With the blender running on low speed, slowly drizzle in the warm melted butter until the sauce thickens and emulsifies. Blend in the chipotle in adobo sauce until smooth. Taste and adjust seasoning as needed. Keep the hollandaise warm until ready to serve.
- Poach the Eggs: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar. Crack each egg into individual ramekins. Create a gentle whirlpool in the pan by swirling the water and gently slide the eggs into the simmering water. Poach the eggs for 3 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Arrange the roasted sweet potato rounds on serving plates. Top each round with a spoonful of cooked chorizo, followed by slices of avocado. Place a poached egg on top of each stack. Drizzle generously with the chipotle hollandaise sauce and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an optional citrusy kick.
Notes
- To make this recipe vegan, substitute chorizo with a plant-based alternative and replace egg yolks in the hollandaise with a vegan mayonnaise base blended with chipotle sauce.
- Adjust the amount of chipotle in adobo sauce in the hollandaise to control the spice level to your preference.
- For easier poaching, use the freshest eggs possible as they hold their shape better in water.
- This dish can be made ahead by roasting the sweet potatoes and cooking the chorizo in advance; reheat before assembly.
- Lime wedges add a bright acidity that complements the rich flavors but can be omitted if preferred.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 280 mg
Keywords: Mexican Eggs Benedict, sweet potato, chipotle hollandaise, poached eggs, brunch recipe, healthy brunch, spicy hollandaise, avocado, chorizo
