Introduction

Mexican Eggs Benedict is a vibrant twist on the classic brunch favorite, replacing English muffins with roasted sweet potato rounds and adding spicy chipotle hollandaise. This dish balances creamy avocado, savory chorizo, and perfectly poached eggs for a flavorful morning treat.

The image shows three fried eggs with runny yolks; two have bright yellow yolks and one has a pale yolk, all sprinkled with red spices and fresh green herbs. Each egg sits on a crispy, browned base that looks like thick toast or a fried patty. Underneath and around the eggs is melted yellow cheese mixed with small cubes of white cheese and bits of cooked yellow squash or similar vegetable. The dish is garnished with chopped red onions, small diced tomatoes, and fresh green cilantro leaves scattered on and around the stack. Everything rests on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and sliced into ½-inch rounds
1 tbsp olive oil
Salt and pepper, to taste
4 eggs
1 ripe avocado, thinly sliced
½ cup cooked Mexican-style chorizo (or plant-based alternative)
Fresh cilantro, for garnish
Lime wedges (optional)
2 egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted and warm
1–2 tsp chipotle in adobo sauce (adjust to taste)
Salt, to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the sweet potato slices in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until the rounds are tender and golden.
Step 2: Prepare the chipotle hollandaise by combining egg yolks, lemon juice, and a pinch of salt in a blender. With the blender running on low, slowly drizzle in the melted butter until the sauce is thick and emulsified. Blend in chipotle in adobo sauce, adjusting the amount to your preferred heat level. Keep the sauce warm.
Step 3: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a ramekin, swirl the water to create a gentle vortex, and carefully slip the eggs into the water. Poach for 3–4 minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
Step 4: To assemble, place the roasted sweet potato rounds on serving plates. Top each with cooked chorizo, avocado slices, and a poached egg. Drizzle generously with chipotle hollandaise, then garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

For a vegetarian version, substitute chorizo with spiced sautéed mushrooms or a plant-based sausage alternative.
Adjust chipotle in adobo sauce to control the heat level of the hollandaise.
Use a slotted spoon and gently swirl the water to help eggs keep their shape when poaching.
Sweet potatoes can be roasted ahead of time and reheated before assembling.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Sweet potato rounds reheat well in a toaster oven or skillet to retain crispness. Reheat the chipotle hollandaise gently over low heat while whisking to prevent separation. Poached eggs are best eaten fresh and do not reheat well.

How to Serve

The dish is served on a white plate resting on a white marbled texture. It has one crispy, golden brown tostada base. On top, there are four sunny-side-up eggs arranged closely, with bright yellow, glossy yolks and white, slightly browned edges. Scattered over the eggs are chunks of light green avocado and small pieces of white crumbly cheese. Fresh green cilantro leaves and finely chopped herbs are sprinkled all over, adding color and texture. Two lime wedges sit at the top right of the plate, with extra cilantro decorating the plate edges. A light dusting of reddish chili powder and black pepper lightly covers the entire dish, giving it a vibrant finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chipotle hollandaise without a blender?

Yes, you can whisk the egg yolks and lemon juice by hand in a heatproof bowl over simmering water, then slowly whisk in melted butter until thickened. Stir in chipotle sauce at the end. It requires more attention but works well.

What if I don’t have chipotle in adobo sauce?

You can substitute smoked paprika with a small amount of hot sauce or cayenne pepper for a milder smoky flavor. Adjust seasonings to taste.