Mexican eggs benedict with spicy jalapeno hollandaise recipe
Mexican Eggs Benedict with Spicy Jalapeno Hollandaise
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Recipe intro
This recipe for Mexican eggs benedict with spicy jalapeno hollandaise takes a classic breakfast dish and gives it a flavorful twist. The combination of perfectly poached eggs, crispy bacon, and toasted English muffins is topped with a zesty hollandaise sauce infused with spicy jalapenos. The heat from the jalapenos adds an extra kick to this delicious brunch option.Keywords: Mexican eggs benedict, spicy jalapeno hollandaise, breakfast dish, poached eggs, zesty hollandaise sauce.
Mexican eggs benedict with spicy jalapeno hollandaise recipe details
Make this classic breakfast at home with a spin you won’t get at the diner–a Mexican flair from avocados, tomatoes and spicy jalapenos.
Ready in: 20 mins
Ingredients
Serves: 2- 1 tablespoon white vinegar
- 4 eggs
- 1/4 cup butter, cubed
- 1 cup milk
- 1 package hollandaise sauce mix
- 2 tablespoons chopped, seeded jalapeno pepper
- 2 English muffins, split
- 4 slices tomato
- 1 medium ripe avocado, peeled and sliced
Preparation method
Prep: 5 mins | Cook: 15 mins1. Pour about 2 inches of water into a large skillet and stir in the vinegar. Place over high heat. When water boils, simmer on low. Break an egg into a teacup and tilt gently into the water; repeat for remaining eggs.
2. Let the eggs simmer for about 4 minutes, until whites are set. Remove with a slotted spoon.
3. While eggs are cooking, toast the English muffins and make the hollandaise sauce, as follows.
4. Place butter in a saucepan and set over medium heat. When butter melts, add milk and sauce packet. When mixture boils, simmer on low heat for 1 minute to thicken. Add jalapeno.
5. On each plate, place two toasted muffin halves cut-side up. Top each with tomato, avocado slices, an egg, and the jalapeno hollandaise sauce. Serve.
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