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Mexican Eggs Benedict

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A delicious twist on classic Eggs Benedict, featuring creamy avocado, refried beans, and zesty salsa, perfect for a flavorful brunch.

Ingredients

Scale
  • 2 eggs
  • 2 English muffins
  • 1 avocado (sliced)
  • 1 tomato (sliced)
  • 1/2 cup refried beans
  • 1/4 cup salsa
  • 1 tablespoon lime juice
  • 1/4 cup cilantro (chopped)
  • Salt and pepper to taste
  • Butter for toasting muffins

Instructions

  1. Toast the English muffins until golden brown.
  2. Heat the refried beans in a skillet until warm.
  3. Poach the eggs in simmering water until the whites are set.
  4. Assemble the dish by spreading a layer of refried beans on each muffin half, adding avocado and tomato slices, and topping with a poached egg.
  5. Drizzle salsa and lime juice over the top.
  6. Garnish with cilantro, and season with salt and pepper to taste. Serve immediately.

Notes

For perfectly poached eggs, add a splash of vinegar to the simmering water. Feel free to swap refried beans for black beans or add different toppings.

Nutrition

Find it online: https://voxrecipes.com/mexican-eggs-benedict/