Mexican Eggs Benedict uses classic Mexican ingredients to create a fun twist on Eggs Benedict. It’s a restaurant-style brunch that you can easily make at home.
My Mexican Eggs Benedict consists of poached eggs, crumbled bacon, cheddar cheese, slices of avocado, and refried beans on flour tortillas topped with poblano cream sauce. It’s an extra special breakfast that took under 30 minutes to make (excluding the poblano cream sauce which I had leftover in my fridge).
This recipe was inspired by messages that I received from fans of my poblano cream sauce. The post has the most amazing comments with people sharing what they made using the sauce. Readers said that they loved adding the sauce on top of eggs, so I had to try it myself. Since I love eggs benedict, I used the poblano cream sauce to make a Mexican version of Eggs Benedict!
I was able to find super small flour tortillas at my local grocery store, they are just about the same size as an English muffin. It’s ok if you can’t find mini tortillas, just get regular sized tortillas and use a glass or a biscuit cutter to cut out mini tortillas.
I loved using the tortillas because sometimes an English muffin makes Eggs Benedict too bready. You can taste all the different ingredients in Mexican Eggs Benedict, the tortilla just acts as the base. I prefer flour tortillas, but corn tortillas work too.
Poached eggs are the essential ingredient in Eggs Benedict. Poaching eggs is a lot easier than you might think, but you could always used scrambled eggs instead.
There is a popular technique for poaching eggs that involves swirling the water and then adding an egg, but that makes it tough to poach multiple eggs at once. Instead, I just use a skillet and carefully drop the eggs into the water and then use a spatula to help shape the poached eggs. This way I can make four at a time.
While you can add your favorite ingredients to this recipe, I highly recommend adding a layer of warm refried beans on top of the tortilla. I lovingly refer to refried beans as “food glue”. They help to hold everything together, making it possible for you to slice into the Mexican Eggs Benedict and get perfect bites with a little bit of everything!
If you want to try some more weekend brunch recipes, here are a few favorites:
And here is my poblano cream sauce recipe, this is the sauce that gets poured over the benedict. Poblano Cream Sauce is the perfect thing to make during the weekend since you can use it in a wide variety of recipes during the week! It takes about 45 minutes to make, so you might want to do it the day before. I already had a leftover jar of the sauce in my fridge.
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How to make Mexican Eggs Benedict:
- Street Taco Tortillas (mini flour tortillas)
- about 1/2 cup of Poblano Cream Sauce
- about 1/4 cup of Refried Beans (I used black beans)
- 2 slices of Bacon
- 1 Avocado, sliced or mashed
- about 1/4 cup Shredded Cheddar Cheese
- 2 tablespoons of White Vinegar
- 4 Eggs
- Optional: garnish with Green Onions
You want to prep everything before you poach the eggs. First, cook the bacon. I like to cook the bacon in the oven. I place it on a parchment-lined baking sheet and bake it for 10-12 minutes until crispy. I place it on a paper towel to soak up any excess grease.
Then warm up the refried beans and the poblano cream sauce. Microwaving them separately in small bowls will do it.
Next, poach the eggs. To poach the eggs, pour 2 inches of water into a skillet, add the vinegar, and bring to a slow boil. Then crack the eggs into small bowls being careful not to break the yolk. Once the water has boiled, gently lower the eggs into the water, being sure to space them out so they do not touch. If the egg white spreads out too much you can pull it back together with a rubber spatula. After 2 minutes carefully make sure that the eggs are not stuck to the bottom of the pan and roll the eggs over. Cook for 3-4 minutes total, until the whites are fully cooked.
While those eggs are cooking, warm the tortillas. I place them directly over a gas burner for 10 seconds. Then start assembling the benedicts. Spread the refried beans over the tortillas and crumble the bacon over. Add a layer of avocado on top. Place small piles of cheese over the avocado.
Use a slotted spoon to remove the eggs from the water, and place them on top of the tortillas. Drizzle with the poblano cream sauce, top with some sliced green onion if you like. Serve immediately.