Looking to jumpstart your day? Try this spicy Mexican Eggs Benedict with Chipotle Hollandaise. The quintessential brunch classic gets a makeover with Mexican-inspired flavors such as chorizo, and chipotle peppers and is sure to be a showstopper at your next brunch. Serve with avocado, cilantro, and some extra hot sauce for a combo worth getting out of bed for.
Eggs Benny just sounds like a party doesn't it? The OG version (original- for those of a certain age- like me), just doesn't do it for me. You know the one with Canadian bacon, poached egg, and hollandaise?
This version draws inspiration from Mexican flavors. Chorizo is used in place of the bacon, and a spicy hollandaise with chipotle and lime switches up the traditional lemony sauce. I still serve it on an English muffin, because I like my nooks and crannies!
And don't let the hollandaise sauce scare you. It's super easy to make, and we are using a simple blender method that works every time!
Here is what you will need to make this Mexican-inspired eggs benedict.
- Chorizo- look for Mexican chorizo, raw or "fresco" in the meat section. One of my supermarkets only sells Mexican chorizo pre-cooked in link form. This will work too. Here is a great article breaking down all the different types of chorizo.
- Eggs- for poaching, and the hollandaise sauce (yolks).
- Lime- typical hollandaise sauce calls for lemon, but we will be replacing the lemon with lime for a more authentic taste.
- Butter- for the sauce and for buttering the English muffins.
- Chipotle in adobo sauce- look for it in the international section of your supermarket.
- English muffins
- Salt and pepper
- Chili powder for garnishing
- Fresh or pickled jalapeños
- Pickled red onions
- Chopped fresh cilantro
- Sliced avocado
See the recipe card for quantities.
You will need a frying pan for cooking the chorizo, a small pot and slotted spoon for poaching the eggs, and a toaster or baking sheet for toasting the English muffins.
To make the chipotle hollandaise sauce, you will need a high-powered blender or immersion blender.
Below is a visual guide to assembling eggs benedict with chipotle hollandaise. See the recipe card for full instructions.
In a non-stick skillet, cook the chorizo until no longer pink. Set aside.
To poach the eggs, set a small strainer over a small bowl. Drain the excess whites.
Bring a pot to a boil, and begin by making a funnel/whirlwind in the center with a spoon.
Lower the heat, and pour the egg into the center of the funnel.
Cook the egg for about 3 minutes, undisturbed.
Using a slotted spoon, remove the egg from the pot. Trim off any wispy egg whites.
To make the hollandaise, blend the yolks, salt, lime, and chipotle for a few seconds. Slowly add the hot butter on medium-high until emulsified.
The sauce will thicken slightly, but you can thin it out if needed with a little hot water.
Assembling the eggs benedict
- Toast your bread.
- Butter each English muffin, then add the chorizo and avocado if using.
- Top each half with a poached egg.
- Finish with the chipotle hollandaise sauce, chili powder, and additional garnishes if using.
Serve immediately and enjoy!
I like to poach my eggs one at a time, so I can keep an eye on them. To avoid wispy egg whites, don't skip draining the excess whites.
Substitutions and variations
- Chorizo: If you can't find chorizo, you can use spicy pork sausage. To spice it up even more, add additional chipotle/chili powder and/or smoked paprika. Also, feel free to experiment with other types of chorizo. Want to skip the meat? Try using a plant-based version or Soyrizo (a meatless soy chorizo). I easily found this brand at my local Target.
- Avocado: If you're not a fan of avocado or it's not available, you can skip it or replace it with prepared guacamole.
- English muffins: Sourdough, bagels, or toasted cornbread are other great options.
Storage and make ahead
Eggs benedict is best eaten right away, however you can fry up the chorizo in advance to save time. When ready to serve, just poach the eggs and make the hollandaise sauce.
Hollandaise sauce can be refrigerated for up to 2 days in the fridge, and gently rewarmed in the microwave or on the stove over low heat.
Look for "Mexican" chorizo. It is sold raw (ground) or in links, where the casing can be removed-like sausage. I found mine in the meat section of the grocery store, next to the Italian sausages.
I haven't tested this sauce using a food processor. The reason the blender works is because the heat from the blades helps to "cook" the eggs. An immersion blender also works well.
While the blender is still running, you can add a little hot water to thin out the sauce to your desired consistency. The sauce as is will thicken slightly after it sits a bit, so don't thin it out too soon without checking.
You want to ensure that the butter is hot when being poured into the egg yolk mixture. If not the sauce may not emulsify.
Mexican eggs benedict pairings
Whether your topping your benny's or pairing the perfect sip, here are some of my faves!
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Mexican Eggs Benedict with Chipotle Hollandaise
- medium pot
- Non-stick skillet
- Slotted spoon
- ½ pound (8 ounces) fresh chorizo ground or in links (remove casing)
- 4 large eggs
- 2 English muffins
- butter for the English muffins
- sliced avocado
- chili powder for garnish
- salt and pepper to taste
Chipotle Hollandaise Sauce
- 3 large egg yolks, room temperature
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon chipotle in adobo sauce Use just the sauce for easy blending
- ¼ Kosher or fine sea salt
- ½ cup (4 ounces or one stick) unsalted butter
- Bring a medium-sized pot of water to a boil on the stove. While waiting for the water to boil, make the chorizo.
- Heat a non-stick skillet over medium heat. Add the chorizo (breaking the meat up) and cook until browned and no longer pink, about 3-5 minutes. Set aside.½ pound (8 ounces) fresh chorizo
- Poach the eggs: Crack each egg over a fine-mesh strainer into a small ramekin/bowl to remove excess runny whites. Lower the temperature of the boiling water to low heat. Using a heatproof utensil, create a whirlwind/funnel in the center of the pot. Pour the egg into the funnel. Cook, undisturbed for about 3 minutes. Remove with a slotted spoon, and set aside. Repeat with the remaining eggs. If you are not new to poaching eggs, you can add all the eggs at once (just skip the funnel step), leaving room in between. Do not overcrowd the pot.4 large eggs
- Assemble the Eggs Benedict:Toast, then butter each English muffin half. Divide the chorizo among each one. Add a few slices of avocado on top of the chorizo. Top each with a poached egg. Drizzle about 2 tablespoons of the chipotle hollandaise over the poached eggs. Season with salt, and pepper and garnish with chili powder.2 English muffins, sliced avocado, chili powder for garnish, salt and pepper to taste, butter for the English muffins
Chipotle Hollandaise Sauce
- In a heat-proof bowl, melt the butter in the microwave. I melt in 30-second intervals. You want the butter fully melted and hot. You can also melt it in a small pot on the stove.½ cup (4 ounces or one stick) unsalted butter
- Add the egg yolks, lime juice, chipotle in adobo sauce, and salt to a high-powered blender and blend on medium-high for about 15 seconds.3 large egg yolks, room temperature, 1 tablespoon fresh squeezed lime juice, 1 tablespoon chipotle in adobo sauce, ¼ Kosher or fine sea salt
- Remove the top cap from the blender, and have a paper towel ready to cover the top while you blend. With the blender running on medium-high, slowly add the hot melted butter to the eggs, and blend until it comes together and is thickened/ emulsified, about 5-10 seconds. If it's too thick, or if you prefer a thinner sauce, you can thin it out with a few splashes of hot water. Pour the sauce into a small bowl, and use it immediately (and up to 30 minutes).