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assembled mexican eggs benedict on a white plate with side salad; poached egg on top is split to show runny yolk

Mexican Eggs Benedict

Erica
Mexican Eggs Benedict is a fancy fun breakfast using toasty tortillas, guacamole, leftover meat, homemade ranchero sauce, and a perfectly poached egg. Brighten up your morning with this incredibly tasty Mexican style eggs benedict.
5 from 2 votes
Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins
Course Breakfast
Cuisine Mexican
Servings 6 people
Calories 741 kcal

Ingredients
  

  • ½ cup vegetable oil for frying
  • 6 street taco flour tortillas
  • 1 tsp kosher salt
  • 2 tsp white vinegar
  • 6 large cold eggs
  • 1 ½ cups Guacamole double batch
  • 1 ½ cups Carnitas Chicken or other meat of choice such as chorizo, pulled pork, or leftover taco meat, heated
  • 1 ½ cups Huevos Ranchero Sauce heated
  • garnish: chopped cilantro and fresh sliced jalapeno

Instructions
 

  • Heat the oil in a medium skillet. One by one, add a tortilla and cook until very golden on the bottom, flip, and repeat for the other side. Use kitchen tongs to pop a hole and release air if they puff too much.
  • Heat ~3-inches water in a pot to a simmer. Add the salt and vinegar.
  • Crack an egg into a small bowl. Use the end of a wooden spoon to stir the water in the pot to make a gentle whirlpool (stress gentle, we don't want a tsunami). Gently pour the egg into the center of the whirlpool. Turn off the heat, place on the lid of the pot, and cook 5 minutes. Immediately remove the egg with a slotted spoon.
  • While egg is poaching (no peeking!), take a toasted tortilla and spread a layer of guacamole, then chicken. Top with the poached egg and ranchero sauce. Garnish with cilantro and jalapeno.

Notes

If desired, more than one egg can be poached at a time. In this case, do not make the whirlpool. Simply space eggs apart from each other and proceed.

Nutrition

Calories: 741kcal (37%) | Carbohydrates: 27g (9%) | Protein: 40g (80%) | Fat: 35g (54%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 304mg (101%) | Sodium: 603mg (26%) | Potassium: 656mg (19%) | Fiber: 10g (42%) | Sugar: 3g (3%) | Vitamin C: 32mg (39%) | Calcium: 170mg (17%) | Iron: 2mg (11%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword Mexican eggs benedict, Mexican style eggs benedict
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