Mexican Eggs Benedict
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.
Servings: 2
Calories: 1206kcal
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.
Nutrition
Calories: 1206kcal | Carbohydrates: 32g | Protein: 35g | Fat: 105g | Saturated Fat: 48g | Cholesterol: 633mg | Sodium: 3617mg | Potassium: 408mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3619IU | Vitamin C: 36mg | Calcium: 144mg | Iron: 6mg