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.

Mexican Eggs Benedict: Delicious 5-Step Brunch

Name: Mexican Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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)

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)

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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