Mexican Eggs Benedict is here, and just in time for Cinco de Mayo! A crunchy tortilla, topped with spicy chorizo, sunny side up eggs, Jalapeno Hollandaise Sauce, sour cream, cilantro, and cotija cheese says fiesta to me!
My favorite type of cuisine is Mexican! This is a Mexican twist on the classic eggs benedict. Instead of an English muffin, we have crispy corn tortillas. In place of Canadian bacon is spicy chorizo, and the classic hollandaise sauce has been kicked up with some hot jalapenos! Mexican garnishes to top it off include cotija cheese and cilantro.
How to make jalapeno hollandaise sauce
In a food processor, add 1 egg yolk, the juice of a lemon, 3 splashes of hot sauce, 1/2 tsp salt, 1 tsp dijon mustard, 8 pickled jalapenos, a splash of the jalapeno juice, and 1/4 cup cilantro. Blend until mixed together. Slowly drizzle in one stick of melted butter. Blend until the sauce emulsifies and thickens.
How to Make Mexican Eggs Benedict
Add 1 tbsp oil to a skillet and pan fry 4 corn tortillas until they are crispy.
In a skillet, brown 1/2 pound chorizo or your favorite sausage.
In a separate skillet, melt 1 tbsp butter and 1 tbsp oil. Over medium heat, fry the eggs in the butter and oil.
For each serving, spoon half of the chorizo or sausage over 2 fried corn tortillas, top with 2 eggs, half of the blender jalapeno hollandaise sauce, and garnish with sour cream, cilantro, and cotija cheese.
Now that’s how to celebrate the Mexican’s unlikely victory over the French at the Battle of Puebla! Happy Cinco de Mayo!
If you like this recipe, you might also like:
Skinny Margaritas by the Pitcher
The Ultimate Restaurant Style Queso Blanco
Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!
Mexican Eggs Benedict
Ingredients
- 1 tbsp oil
- 4 corn tortillas
- 1/2 pound chorizo or sausage
- 1 tbsp butter
- 1 tbsp oil
- 4 eggs
- 1 egg yolk
- 1 lemon
- 3 splashes hot sauce
- 1/2 tsp salt
- 1 tsp dijon mustard
- 8 pickled jalapenos
- 1 splash pickled jalapeno juice
- 1 stick butter melted
- sour cream, cilantro, cotija cheese for garnish
Instructions
Making the Jalapeno Hollandaise Sauce
- In a food processor, add the egg yolk, the juice of a lemon, hot sauce, 1/2 tsp salt, dijon mustard, pickled jalapenos, the jalapeno juice, and 1/4 cup cilantro. Blend until mixed together.
- Slowly drizzle in one stick of melted butter. Blend until the sauce emulsifies and thickens and set aside.
Making the Mexican Benedict
- Add 1 tbsp oil to a skillet and fry the tortillas until they are crispy.
- In a skillet, brown the chorizo.
- In a separate skillet, melt 1 tbsp butter and 1 tbsp oil.
- Fry the eggs in the melted butter and oil.
- For each serving, spoon half of the chorizo over two tortillas, top with two eggs, half of the blender jalapeno hollandaise sauce, and garnish with sour cream, cilantro and cotija cheese.
