Mexican Egg Benedict- A Mix of Adventure and Class in Food

Written by Luisa Davis on . Posted in food

Have you heard of or seen the chorizo egg benedict or Mexican egg benedict on your food menu but not sure if or not to try it? Or maybe you are looking to have a taste of a super easy, classy and fast breakfast or brunch that leaves you wanting more with every bite? Well if you are a lover of good food just like me then the egg benedict or you can call it egg benny would be a perfect dish to try out.

The traditional American dish was first popularized in New York and was said to be introduced first in 1860. The dish is made up of two halves of an English muffin, garnished with poached egg, hollandaise sauce and bacon or ham. Asides being tasty, this dish is also particularly very healthy. And you can decide to try out different styles of making your healthy egg benedicts.

There are egg benedict variations and that means you can make a mouth watery creative egg benedict by adding a twist to it to make it as delicious and tasty as you want as it is not rigid.

Tired of having a boring dish? Then you definitely need to try this one.

Making hollandaise sauce and poached eggs

Hollandaise sauce

  • In your blender, add egg yolks, pepper, and lemon juice and blend on low speed for about a minute.
  • When the sauce begins to turn yellow, melt your butter and add slowly, blending on high speed until sauce starts to thicken.
  • Add salt, pepper and blend to mix thoroughly.

Poached eggs

There are two ways we can make our poached eggs and get perfect results. We can either boil use the boiling method which seems to be the conventional method or use our oven. Yes, our oven could work too.

Whichever one you pick, I always recommend fresh eggs, to give you that very delicious taste.

Boiling method

  • In your saucepan, fill with water about half way, add a teaspoon of vinegar and allow to boil slowly.
  • Crack open your egg into a bowl and once your water boiling, take a spatula and whirl the water around quickly. Remove your spatula and slip your egg into the water. Leave it to cook for about 3-4 minutes and just like that your eggs are ready.

Simple right? I know!

Oven method

We all know how tricky it can be to poach your eggs without breaking the yolk. So if it is a bit of a challenge for you to get your perfectly poached egg, then you should try using this oven method. The good thing about this method is that you can make a lot of poached eggs at once. So if you are having a lot of guests over, don’t worry your oven has got you covered on this one.

  • Spray oil or butter over your muffin tin pan.
  • Add a tablespoon of water to each muffin cup.
  • Crack an egg open into each muffin cup.
  • Bake at 350 degrees for about 13-15 minutes.

Just like that, your perfectly made oven poached eggs are ready.

The yummy, easiest and fastest Mexican egg benedict recipe

We have already established that this classic, tasty dish is both easy and fast to prepare. Let’s consider then how to prepare this yummy dish.

Remember, in every egg benedict recipe, there are four basic makeups: the base (English muffin) the toppings, the poached egg, and the hollandaise sauce

The hollandaise sauce, is a rich, buttery smooth sauce that you could want to take with everything, maybe that is why it is one of the most popular sauces. It is made with egg yolks, lemon, butter and salt, you can call it a liquid gold.

The poached an egg is simply a fresh egg in a consistent slow boiling water that is cooked long enough for it to solidify while the yolk remains soft. You know your egg is perfectly poached when you have a running yolk and a solid base of egg whites around it.

Mexican egg benedict ingredients

  • 4 eggs
  • 4 thin slices bacon
  • 2 English muffins
  • 1 teaspoon or 1/2 tablespoon of vinegar
  • 2 egg yolks
  • 1 tablespoon of lemon juice
  • ¼ cup of melted butter
  • ¼ spoon of salt
  • Ground pepper
  • Paprika

Directions

  • Fill saucepan up halfway with water allow to boil.
  • While the water is heating up, separate 2 egg yolks from your egg and pour in your blender add your lemon juice, salt, pepper, water.
  • Blend to mix the egg yolks, lemon juice, salt at a medium speed.
  • Microwave your butter to melt completely, then slowly pour the butter in through the hole in the top of the blender without opening the lid and keep warm. This process should take about a minute to thoroughly blend in. Alternatively, you can heat your bowl in hot water and whisk if you don’t want to blend but make sure you whisk very well so the ingredients can mix thoroughly.
  • To poach your eggs, crack one egg open at a time into a bowl. In your simmering saucepan, add your vinegar and stir with a spatula to mix thoroughly. Keep stirring in a circular motion. When you have done that, remove the spatula, pour the egg from the bowl directly into the water and cover with a lid. Let the egg cook for about 3-4 minutes and drain. Ensure that the white is not feathering and the yolk is running.
  • In a non stick saucepan, heat the bacon until it is warm, toast your English muffins and lightly butter until golden brown.
  • Finally, to assemble your eggs benedict, top your muffins with a poached egg and bacon, then pour the sauce over it and garnish with paprika.

Trust me you can never go wrong with a plate of spicy egg benedict to start your day or even give you a fill as you go.

Tips

  1. When you are poaching your eggs, have your prep dish in one hand and use the other hand to keep stirring the hot water. Continue stirring until you have a “whirlpool” going, then remove spatula and pour eggs from prep dish directly into center of whirlpool, as close to water as you can get (this will prevent your egg whites from feathering and make your dish look as beautiful as you’d love it).
  2. It is possible that your hollandaise could break, if this happens, don’t freak out add a teaspoon of cold water and whisk. This will make the sauce bind up again.

The chorizo egg benedict isn’t so different from the traditional egg benedict. I already said you could twist your mexican egg benedict to give you that taste that sends your buds on delicious adventure. To make the chorizo egg benedict, you only need to fry your mexican chorizo in a saucepan until properly cooked. Every other thing remains just the same.

See? That isn’t difficult at all!

Eggs benedict with avocado hollandaise

For some of us who are vegetarians, you can equally enjoy your egg benedict by replacing the ham with avocado or tomatoes. Finishing your nicely prepared egg benedict with a creamy Avocado Hollandaise leaves you with a feel you can barely get enough of. For this as well you do not need to go overboard.

If you have an avocado Hollandaise, this would do just great in the dish. All you need to do is combine your peeled avocado, Greek yogurt, salt and lemon juice in a blender then blend until it’s very smooth. This, you can drizzle on your muffin, add extra avocado during your assembly (optional) and serve.

Asparagus Benedict with Chevre-Dijon Sauce

Chevre-Dijon Sauce is a rich and creamy sauce you can prepare in few minutes. For the sauce you will need chèvre (fresh goat cheese), whole milk, Dijon mustard, salt. ground black pepper and for your vegetables, tablespoons unsalted butter, medium leek, salt, ground black pepper, and asparagus.

To prepare your sauce, Fill a saucepan a quarter full with water and let it simmer over high heat, remove from the heat and set aside. Then put the chèvre, milk, and mustard into your blender, season with salt and pepper.and blend on high speed until it is smooth ( this should take about a minute).

Lastly, keep the sauce warm by placing the blender pitcher directly in the reserved hot water while you cook the vegetables and poach your eggs.

For your vegetables, place a saucepan on medium heat and heat your butter until it starts foaming. Add your leeks and season with salt and pepper, then stir to mix. Stir from time to time, until the leeks become tender. Add the asparagus, season with salt and pepper, and stir to mix. Cook, until the asparagus is crisp-tender (takes about 4 minutes).

When this is ready remove the pan and set aside.

Every other thing for this dish remains the same (as the traditional egg benedict). To assemble, slide the eggs onto the asparagus-leek mixture and top your muffin with your desired amount of sauce, and serve.

Other variations of egg benedict are: steak and Eggs Benedict with Béarnaise Sauce, Crab Benedict and Lemon-Chive Biscuit and a whole lot of others.

Finally, food doesn’t have to be boring and monotonous and the Mexican egg benedict is surely one dish you can have fun with as you go since it allows you spice it up just the way your taste bud would love.

This dish is one you might never get enough of after having your first bite. Looking to try something new or to give your family and friends a treat? Then you just found it. Introduce your kitchen to the Mexican egg benedict and watch it thank you!

Tags: , ,

Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

Leave a comment

//