Mexican Eggs Benedict
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: Beef Enchiladas Skinny Margaritas by the Pitcher The Ultimate Restaurant Style Queso Blanco Easy Mexican Rice Mexican Zucchini Boats 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! A Mexican twist on the classic eggs benedict made with crispy corn tortillas, spicy chorizo, and hot jalapeno hollandaise garnished with cilantro, sour cream and cotija cheese.