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Mexican-style Eggs Benedict

4 servings
Breakfast

Nutritional Facts Per Serving

1184
Calories
40.1 g
Protein
77.1 g
Carbs
13.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 1184
  • Fat 69.8 g 107 %
    • Saturated   34.3 g
    • + Trans 2.4 g 6 %
  • Cholesterol 689 mg
  • Sodium   1659 mg 69 %
  • Carbohydrate 77.1 g 26 %
    • Fibre   13.8 g 55 %
    • Sugars   6.8 g
  • Protein 40.1 g
    • Vitamin A 95 %
    • Vitamin C 30 %
    • Calcium 10 %
    • Iron 46 %

Method

  1. Preheat the oven to 375˚F. Place sausages in a parchment paper-lined roasting pan. Roast, turning once, until golden and cooked through, about 20 to 25 minutes. Cool sausages to room temperature, and then cut in 1/2” slices.
  2. Heat oil in a large skillet set over medium-high. Add a tortilla and fry 40 seconds on each side, or until golden and crisp. Remove and drain on paper towel. Cook the remaining tortillas as you did the first, adding more oil as needed.
  3. Set the sliced chorizo in the skillet you could the tortillas in and cook and stir until nicely coloured on the cuts sides, about 3 minutes. Add the beans and salsa, bring to a simmer, and then remove from the heat until needed below.
  4. Combine yolks and juice in a heatproof bowl; set over a pot of simmering water. Rapidly whisk until the yolks are light, thickened with ribbons running through them, and feel quite warm (this will take a few minutes; do not overcook or yolks will scramble).
  5. Remove bowl from the heat and set on dampened tea towel so it does not move around. Now very, very slowly dribble and whisk in the butter. Now mix in the chipotle peppers. Cover this hollandaise sauce and set aside until needed.
  6. Fill a very large and wide pot 2/3 full with water. Add the vinegar and bring to a simmer. Meanwhile preheat the oven 200˚F. Set the toasted tortillas in a single layer on a large baking sheet. Divide and top each tortilla with some of chorizo mixture. Set tortillas in the oven to warm.
  7. When simmering, swirl the water and then crack eggs into it. Poach eggs to the desired doneness (about 3 minutes for soft poached).
  8. Set 2 of the tortillas on each of 4 plates. Lift eggs out of the water, drain well, and set 1 egg on each tortilla. Now top each egg with hollandaise sauce. Set a slice or two of avocado beside each egg, garnish with cilantro leaves and lime wedges, and serve.
Note: Cans of chipotle peppers (smoked jalapeño peppers) are available in the Mexican food aisle. Store the unused peppers in a tight-sealed jar in the fridge.

Recipe Options: Instead of corn tortillas, for a more traditional taste, use half, toasted english muffins as the base for these Benedict. If time is short cheat and use packaged hollandaise sauce mix in this recipe. If you really like the taste of cilantro, beyond, the leaves for garnish, chop and mix 2 Tbsp. or so of it into the hollandaise sauce before spooning it over the eggs.

Serving Suggestions

Serve this festive egg dish for brunch with a sparkling cocktail you make from a recipe in our website collection, such as Raspberry Orange Mimosas, Four-Citrus Morning Glory Cocktails, or Sparkling Pomegranate Sangria.

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