introduction
Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Mexican Eggs Benedict is a bright, spicy twist on the classic brunch favorite. It layers avocado, a perfectly poached egg, and zesty salsa on toasted English muffins.
People search for Mexican Eggs Benedict because they want a bold brunch that feels fresh and homemade. In this post you will learn how to poach eggs with confidence, how to build the layers, and how to balance heat and cream. You will find tips, swaps, and easy timing notes to make this Mexican Eggs Benedict recipe a regular on your table. For more brunch ideas, see this simple collection of brunch ideas that pair well with our dish.
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Table of Contents
Table of Contents
Mexican Eggs Benedict
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A vibrant twist on the classic brunch favorite, featuring avocado, poached eggs, and zesty salsa on toasted English muffins.
Ingredients
- 4 eggs
- 1 avocado, sliced
- 1 cup salsa or spicy sauce
- 2 English muffins, split and toasted
- 2 tablespoons butter
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Melt butter in a skillet over medium heat and add chili powder, stirring for a minute.
- Poach the eggs in simmering water until desired doneness (about 3-4 minutes for runny yolks).
- On each toasted English muffin half, layer avocado slices.
- Place a poached egg on top of the avocado.
- Spoon salsa over the eggs and season with salt and pepper. Garnish with cilantro if desired and serve warm.
Notes
Serve with lime wedges and pair with roasted potatoes or a green salad for a complete brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: Mexican
why make this recipe
Mexican Eggs Benedict delivers big flavor with easy steps. The toast gives crunch. The avocado gives cream. The salsa adds spice and acidity. The poached egg provides silky yolk that ties everything together. You can make this recipe quickly for a weekend brunch or a special breakfast. The ingredients are common and affordable. Many cooks worry about poaching eggs or assembling saucy dishes. This recipe breaks each step into manageable parts. You will see how to time poaching and toasting so everything finishes warm. If you want a crowd-pleasing meal, try Mexican Eggs Benedict for a colorful and satisfying plate. If you like avocado, explore tips for guacamole that use similar ingredients.
how to make Mexican Eggs Benedict
Start by getting your mise en place. Split and toast the English muffins first. Slice the avocado and warm the salsa just enough to loosen it. Bring a pot of water to a gentle simmer. Add a splash of vinegar if you like; it helps egg whites hold their shape. Crack each egg into a small cup. Slide eggs gently into the simmering water. Poach eggs for about 3 to 4 minutes for runny yolks. Remove eggs with a slotted spoon and drain on paper towels.
While eggs poach, melt butter in a small skillet. Add chili powder and stir. This quick spiced butter warms the muffins and adds a smoky note. Spread warm spiced butter on the toasted muffin halves. Layer avocado slices on the muffins next. Place a poached egg on each half. Spoon salsa over the eggs. Season with salt and pepper. Garnish with chopped cilantro if you like.
Key techniques matter. Keep the water at a bare simmer. If it bubbles, the egg will break apart. Use a slotted spoon to lift eggs gently. Toast the muffins well so they do not go soggy under the salsa. Avoid over-seasoning the avocado; it should support the flavor of the egg and salsa. If you need help with poaching eggs, this guide on poaching eggs has clear steps.
Ingredients
- 4 eggs
- 1 avocado, sliced
- 1 cup salsa or spicy sauce
- 2 English muffins, split and toasted
- 2 tablespoons butter
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cilantro for garnish (optional)
Each ingredient plays a role. Eggs give silky richness. Avocado adds creamy texture and mild flavor. Salsa brings spice and acidity. English muffins add the crisp, chewy base. Butter with chili powder gives a warm, smoky layer that ties the dish together. For swaps, use sourdough or toasted bagels instead of English muffins. Use a smoky chipotle salsa for deeper flavor. If you do not have fresh cilantro, add a squeeze of lime for brightness. For tips on choosing ripe avocados, check this simple guide to choosing ripe avocados.
Directions
- In a skillet, melt butter over medium heat and add chili powder, stirring for a minute.
- Poach the eggs in simmering water until desired doneness.
- On each toasted English muffin half, layer avocado slices.
- Place a poached egg on top of the avocado.
- Spoon salsa or sauce over the eggs.
- Season with salt and pepper.
- Garnish with cilantro if desired and serve warm.
For best results, time the toast and eggs so both finish at once. Keep the muffins warm in a low oven if needed. Use a slotted spoon to drain poached eggs well before plating. If your muffins get soggy, toast them longer or spread the spiced butter thicker. If you want a firmer yolk, poach an extra minute. If you want help with muffin texture, read about toasting English muffins.
how to serve Mexican Eggs Benedict
Serve Mexican Eggs Benedict hot and fresh. Place two halves on each plate for a hearty portion. Offer lime wedges for extra brightness. Pair the dish with crispy roasted potatoes or a simple green salad. Roasted potatoes add warm, crunchy contrast, and greens add a fresh lift. Serve with coffee, iced tea, or a citrusy cocktail for brunch. The textures matter: crunchy muffin, creamy avocado, silky egg, and bold salsa. For side ideas, try these roasted potatoes for a classic brunch plate.
how to store Mexican Eggs Benedict
Store leftover components separately for best results. Keep poached eggs for up to 1 day in an airtight container in cold water in the fridge. Change the water daily. Store sliced avocado tucked with lime juice in a sealed container for about 1 day. Keep salsa in a covered container for 3 to 4 days. English muffins store well in a bag and can be toasted again.
To reheat, warm muffins and salsa separately. Reheat poached eggs gently in warm water just below simmer for 30–60 seconds to bring them back to temperature. Avoid reheating fully assembled Eggs Benedict in the microwave; that makes the muffin soggy and the egg rubbery. Do not freeze assembled plates. You can freeze salsa and thaw in the fridge overnight.
tips to make Mexican Eggs Benedict
Use fresh eggs and room temperature avocado. Fresh eggs hold shape better when poached. Trim any loose egg white before poaching. Use a wide pan with shallow water so eggs have space to spread slightly without breaking. Time each step so muffin, avocado, egg, and salsa come together warm. If your water is too hot, swirl a gentle vortex to help eggs wrap their whites. Taste the salsa before using. If it is very acidic, offset with a touch of olive oil or avocado. For more egg techniques and tricks, consult these general egg tips.
variation (if any)
- Chipotle hollandaise: Swap plain salsa for a smoky chipotle hollandaise for a richer sauce. This creates a decadent version for special occasions. For inspiration, try a chipotle hollandaise approach like the one many cooks use.
- Black bean layer: Add a thin smear of seasoned black beans on the muffin for extra protein and texture. Mash cooked beans with lime, cumin, and a pinch of salt.
- Bacon or chorizo: Crisp bacon or crumbled chorizo adds savory, smoky flavor. Place meat under the avocado or on top of the egg.
- Veggie-forward: Sauté zucchini or tomatoes with onion and use them as the base. This keeps the dish lighter and adds volume.
- Whole30/Paleo swap: Use portobello caps or sweet potato rounds in place of English muffins to make the dish paleo-friendly.
FAQs
Can I make Mexican Eggs Benedict ahead of time?
You can prep components ahead. Toast muffins, make salsa, and slice avocado just before serving. Poach eggs at the last minute for best texture.
How do I keep avocado from browning?
Toss avocado slices with a little lime juice and store them airtight. Use them within a day for best color and texture.
What if my poached eggs fall apart?
Use fresher eggs and lower the water to a gentle simmer. Add a splash of vinegar and crack eggs into cups before sliding them into the water. A slotted spoon helps you lift them gently.
Conclusion
Mexican Eggs Benedict shines because it brings bright Mexican flavors to a classic brunch. This recipe gives you clear steps for poaching eggs, layering avocado, and finishing with spicy butter and salsa. For more inspiration, see this Whole30-friendly take on Mexican Eggs Benedict (Whole30 – Paleo) – Every Last Bite. If you want a richer sauce idea, check this version with chipotle hollandaise: Mexican Eggs Benedict with Chipotle Hollandaise – Brunch & Batter. For a simple, home-style approach, compare variations at Mexican Eggs Benedict – Erica’s Recipes – Mexican style eggs ….