Mexican Eggs Benedict With Chipotle

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Mexican Eggs Benedict With Chipotle
Mexican Eggs Benedict With Chipotle


  • Chipotle Hollandaise:
  • 2 egg yolks
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water, or as needed
  • 1/3 cup unsalted butter, melted
  • 2 teaspoons adobo sauce from canned chipotle peppers in adobo, or more to taste
  • 1/8 teaspoon salt

  • Eggs Benedict:
  • 4 large eggs
  • 1 teaspoon white wine vinegar
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 2 teaspoons fresh chopped cilantro, or to taste
  • 1 avocado, sliced


  1. Set-up a double boiler. Bring the water in the bottom half to a simmer over medium-low heat.
  2. Beat egg yolks, lemon juice, and Worcestershire sauce together in the top of the double boiler until smooth. Stir 1 tablespoon melted butter into the egg mixture with a whisk to incorporate fully; repeat with remaining butter. Thin sauce with water as needed. Stir adobo sauce and salt into the sauce; remove from heat and cover to keep warm.
  3. Bring a saucepan of salted water to a simmer over medium-low heat; add vinegar. Stir the water in a clockwise motion. Gently crack an egg into the center of the water. The motion of the water will allow the egg whites to coat the yolk, rather than it breaking apart. Cook until whites are set, about 4 minutes; remove with a slotted spoon to a plate. Repeat with remaining eggs.
  4. While the eggs poach, heat a skillet over medium-high heat. Cook Canadian bacon in hot skillet until browned, 2 to 3 minutes per side.
  5. Place one half of an English muffin onto a plate. Layer a slice of Canadian bacon and a poached egg onto the muffin. Spoon Hollandaise sauce over the egg, bacon, and muffin; top with avocado slices, garnish with chives, and season with salt and pepper. Repeat assembly with remaining ingredients.
Mealthy tip:

Use a sheet of plastic wrap placed directly on the Hollandaise to keep it warm and prevent the formation of a skin as you assemble the rest of the meal. If needed, add more hot water to sauce right before serving.


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(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Loved this recipe, perfect for brunch and with mimosas! The chipotle hollandaise was incredible. This is one of those breakfast in bed recipes, or if you are trying to impress a significant other. With that said, it's also really easy to make!

Image of Jessica Scott

Jessica Scott says:

These Mexican eggs benedict were mouthwatering. I'm obsessed with adobo sauce. I will definitely be making these again. Nice Mexican French fusion.