A vibrant Mexican-inspired twist on the classic Eggs Benedict, featuring crispy tortillas, savory ranchero sauce, perfectly poached eggs, and creamy avocado.
Mexican Sugar Brunch Favorites
A vibrant Mexican-inspired twist on the classic Eggs Benedict, featuring crispy tortillas, savory ranchero sauce, perfectly poached eggs, and creamy avocado.
Ingredients
- 4 medium eggs poached
- 4 small corn tortillas fried or baked until crispy
- 1 cup ranchero sauce warm
- 1 medium avocado sliced
- 2 tablespoons cilantro freshly chopped
- 1 tablespoon lime juice fresh
- 2 tablespoons cotija cheese crumbled (optional)
- pinch salt
- - black pepper freshly ground
Instructions
- Prepare the ranchero sauce: Sauté diced onions and garlic until fragrant, then add chopped tomatoes, jalapeños, and a touch of vegetable broth. Simmer until thickened, seasoning with salt and pepper.
- Crisp the corn tortillas: Lightly fry them in a shallow amount of oil until golden and slightly firm, or bake them for a healthier option. Drain any excess oil.
- Poach the eggs: Bring a pot of water to a gentle simmer with a splash of vinegar. Carefully crack each egg into the simmering water and cook for 3-4 minutes until the whites are set and the yolks are still runny.
- Assemble the Benedictos: Place a crispy tortilla on each plate. Top each tortilla with a generous spoonful of warm ranchero sauce. Carefully place a poached egg on top of the sauce.
- Garnish and serve: Arrange a few slices of avocado next to each egg. Sprinkle with fresh cilantro, a squeeze of lime juice, and crumbled cotija cheese if desired. Season with a pinch of salt and freshly ground black pepper.
Notes
For an extra kick, add a dash of chipotle powder to your ranchero sauce. Garnish with crumbled cotija cheese or fresh cilantro for added flavor and color. Serve with a side of refried beans or seasoned home fries.
