How do I create a mexican twist on eggs benedict?

Spice up your breakfast with our Mexican-inspired Eggs Benedict recipe. Savory chorizo and zesty salsa take this dish to a whole new level!

You'll need

Items needed to answer the question, How do I create a Mexican twist on Eggs Benedict. Items include: English muffins Chorizo Tomatoes Onions Jalapeños Cilantro Lime juice Salt Pepper Eggs

English muffins 4
Chorizo 1/2 pound
Tomatoes 2
Onions 1/4 cup, diced
Jalapeños 1, seeded and diced
Cilantro 2 tablespoons, chopped
Lime juice 1 tablespoon
Salt to taste
Pepper to taste
Eggs 4

Take note
Be prepared for some serious yumminess. This Mexican Eggs Benedict is so addictive, you might find yourself making it every morning!

1

Prepare the salsa

Start by making a vibrant and chunky salsa. Combine diced tomatoes, onions, jalapeños, cilantro, lime juice, salt, and pepper in a bowl. Give it a good stir and set aside.

2

Cook the chorizo

In a skillet, cook the chorizo over medium heat until browned and cooked through. Make sure to break it up into crumbles as it cooks.

3

Poach the eggs

Fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a small, individual bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the center of the whirlpool. Let the eggs poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs from the water with a slotted spoon and set aside.

4

Toast the English muffins

Split the English muffins in half and place them under a preheated broiler or in a toaster until they are nicely toasted.

5

Assemble the Mexican Eggs Benedict

To assemble, place a toasted English muffin half on a plate. Top it with a generous spoonful of cooked chorizo. Carefully place a poached egg on top of the chorizo layer. Finally, spoon some of the zesty salsa over the poached egg. Repeat with the remaining muffin halves, chorizo, poached eggs, and salsa.