With homemade chorizo biscuits, avocado, and chipotle hollandaise sauce, this Mexican Eggs Benedict will quickly become your new favorite brunch recipe!
Rules of life/brunch:
1) You can and should judge a brunch spot on its eggs Benedict. Which also means it’s necessary that you order it every single time you go to a new spot for brunch. But it’s all in the name of scientific research, so that makes it OK. Science is important.
2) Eggs Benedict always scores more points if it’s served on a biscuit. No offense meant at all to my man, English muffin; I love you with peanut butter for breakfast. But eggs Benedict just works better on biscuits.
3) Avocado makes everything better. I can honestly say, I’d 10 times rather have avocado on my eggs Benedict than Canadian bacon/ham. Of course, I guess the chorizo in the biscuit in this recipe made up for the missing ham, but whatever. Minor details.
4) Hollandaise sauce is all butter and egg yolks. When is it ever socially acceptable to pour a bowl of butter and egg yolks on your food unless it’s hollandaise sauce on eggs Benedict? Take advantage of this when you can.
5) Mexican-inspired eggs Benedict is 10 times better than a traditional Benedict. And that’s saying a lot as eggs Benedict is already 10 times better than most things in life I can think of.
There you have it. Five simple rules that are pretty easy to follow, right? I have been craving eggs Benedict for weeks and decided to add a little Mexican twist to mine for this Mexican eggs Benedict. Chorizo in the biscuits, chipotle in the hollandaise, and avocado instead of ham. And we’re in business.
MEXICAN EGGS BENEDICT RECIPE
When I decided to make my eggs Benedict with avocado, I knew I must incorporate chorizo somehow. At first I was going to layer it on the biscuit with the avocado, but then I decided to just build it in instead. And it was the best idea ever because these chorizo biscuits are amazingly good on the Benedict and completely on their own. Love at first bite. Plus? They’re super easy to make!
Start by whisking together flour, sugar, baking powder, paprika, cream of tartar, and salt in a large bowl. And work the chopped chilled butter it into the flour mixture, using a pastry blender or your fingers. Blend until the mixture is coarse. Then mix in the green onion and chorizo, too.
In a separate small bowl, whisk together the buttermilk and egg. Add it to the flour mixture and stir until it’s just incorporated.
Scoop about 1/4 cup of the dough with a measuring cup or ice cream scoop onto a parchment-lined baking sheet. Place about 2 inches apart. I used a biscuit cutter to give the dough a little more shape.
Bake biscuits at 400 degrees for about 18-20 minutes, until they’re starting to turn golden.
Oh my gosh, YUM. I can’t even look at these right now.
Once my biscuits were in the oven, I got started on my hollandaise sauce. For a Mexican twist, I gave it a little chipotle kick, of course. People think hollandaise is really tough to make, but it’s actually not. That said, it does fail on occasion, so I always make sure to have enough eggs on hand to try it again if it doesn’t work the first time.
Separate the egg yolks from the whites (it’s best if you use your hands!). Put the egg yolks in a medium heat-proof bowl (should be a double boiler or a bowl that fits another saucepan to make a double boiler). Add 1 T lemon and 1 T water. Whisk together until the mixture gets thicker and more pale.
Now, place the bowl over a double boiler (or a pan filled halfway with simmering water) with the heat on low. Whisk like a crazy person. The yolks will increase in volume, thicken, and get frothy-ish. When the bottom of the pan starts to show through the streaks as you’re whisking, you can start adding in the butter.
Add the warm butter a bit at a time, continuing to whisk the whole time. Keep adding more butter until you get a good consistency. You’ll probably need the whole stick. Many recipes call for a stick and a half, but I kept it to one. Remove hollandaise from heat and stir in chipotle, salt, and pepper.
If your hollandaise begins to thicken again before you’re ready to use it, whisk in a few drops of warm water. But for now, cover your hollandaise and keep warm until you’re ready to use.
Now to prepare the rest of the Benedict!
Poaching eggs is like most anything in cooking. The more you do it, the easier it gets. I think it’s pretty easy now, but it’s also easy to mess up occasionally.
Fill a pot of water with two inches of water, add vinegar, and bring to a boil. Lower to a simmer.
Crack an egg into a small bowl and gently drop egg into simmering water (lower bowl all the way to water to release egg). You can do a few at a time; just make sure you’re not over-crowding the eggs.
Let simmer for about 3 minutes and then remove egg with slotted spoon to a paper towel covered plate or bowl. Continue with the rest of the eggs.
Now build the Mexican eggs Benedict by layering avocado on two chorizo biscuits.
And placing a poached egg on top of each.
Then drizzle on however much chipotle hollandaise sauce you want. Sprinkle a little more chipotle powder on if you’re in the mood. And when aren’t you?
I’m getting hungry all over again. Like seriously hungry.
Maybe it’s not the prettiest dish on the planet, but this Mexican eggs Benedict is legitimately one of my favorite Benedicts of ever. Chris actually said this was the best thing that he’s eaten all year and that it should be served in a restaurant. He loves me and has to say things like that, but that still made me really happy to hear. The best thing he’s had all year! (wait, what does that say about everything else I’ve made??).
But really, this does make me want to open my own Southwestern/Mexican inspired restaurant and put this as #1 on the menu. Or, OK, the only thing on the menu. I could whip up a mean Bloody Mary, too? That’s all you really need for breakfast anyway. Maybe a side of fruit.
Back to the eggs Benedict at hand. The chipotle hollandaise sauce was super zingy with a little chipotle bite and the avocado added a nice creamy earthiness. Canadian bacon would have been too much on this Benedict and the little baked in bits of chorizo were much easier to handle. I was happy with my decision.
But digging into my Mexican eggs Benedict and discovering the poached eggs were pretty close to perfect might have been the highlight of my brunch.
No wait, it was the hollandaise. No, the biscuit. Ugh, I don’t even know anymore. I guess I’ll need to make this all over again so I can decide.
What would be on your dream eggs Benedict? Please tell me you love it as much as I do!
If you love this eggs Benedict recipe, check out my recipe for Jalapeño Eggs Benedict. I also think you might really love my Eggs Benedict Pizza! And I’m swooning over this Eggs Benedict Quiche from Prairie Winds Life!
Mexican Eggs Benedict with Chipotle Hollandaise
- 2 Tbsp white vinegar
- 8 large eggs
- 4 chorizo biscuits (recipe below)
- 1 avocado peeled, pitted, and sliced
- 1/2 cup chipotle hollandaise sauce (recipe below)
- 2 1/13 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 1 1/2 tsp paprika
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, chilled and chopped into small pieces
- 3 scallions, chopped
- 1 cup (about 2 links) chopped chorizo
- 1 1/3 cup buttermilk
- 1 large egg
Chipotle Hollandaise Sauce
- 3 large egg yolks
- 1 Tbsp water
- 1 Tbsp freshly squeezed lime juice
- 1/2 cup (1 stick) unsalted butter, very soft
- 1 tsp chipotle powder, plus more to taste
- 1/8 tsp salt
- 1/8 tsp pepper
- Fill a large saucepan with about 2 inches of water, add vinegar, and bring to a boil. Lower to a simmer. Crack an egg into a small bowl or ramekin and gently drop egg into simmering water (lower bowl all the way to water to release egg). Continue with remaining eggs, taking care not to overcrowd pot. I recommend doing this in multiple batches.
- Let eggs simmer for about three minutes and then remove eggs with slotted spoon to a paper towel covered plate or bowl, making sure egg whites are cooked, but yolks are still soft.
- Slice biscuits in half and place 1-2 slices avocado on each biscuit half. Top each biscuit with a poached egg and spoon chipotle hollandaise sauce over the top. Sprinkle chipotle powder on top, if desired.
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together together flour, sugar, baking powder, paprika, cream of tartar, and salt.
- Add butter to flour mixture and using a pastry blender or your fingers, blend together until the mixture resembles coarse meal. Mix in scallions and chorizo.
- In a separate small bowl, whisk together buttermilk and egg. Add liquid mixture to the flour mixture and stir until it’s just incorporated, taking care not to over-mix.
- Scoop about 1/4 cup of dough with a measuring cup or ice cream scoop onto prepared baking sheet. Place about 2 inches apart. You can also use a biscuit cutter to give the dough a little more shape.
- Bake for 18-20 minutes, until biscuits are just starting to turn golden.
Chipotle Hollandaise Sauce
- Place egg yolks in the bowl of a double boiler or medium heat-proof bowl that can fit over another saucepan. Add lemon and water and whisk together until the mixture gets thicker and more pale.
- Place the bowl over a double boiler (or a saucepan filled 1/4 way with simmering water) with the heat on low. Whisk like crazy. The yolks should increase in volume, thicken, and get frothy. When the bottom of the pan starts to show through the streaks as you’re whisking, you can start adding in the butter.
- Add the warm butter a bit at a time, continuing to whisk the whole time. Keep adding more butter until you get a good consistency. You’ll probably need the whole stick.
- Remove hollandaise from heat and stir in chipotle, salt, and pepper.
- If your hollandaise begins to thicken again before you’re ready to use it, whisk in a few drops of warm water. Cover your hollandaise and keep warm until you’re ready to use.