Eggs benedict make a great brunch and they’re easy to make too. This recipe takes the classic eggs benedict to the top tier however, by adding some south of the border flavors to the mix. It’s as good as anything you can get at a restaurant or maybe even better!
Poached eggs pair up with cheese, avocado, refried beans, and bacon on flour tortillas with a creamy poblano chili pepper sauce. It’s relatively quick and simple to put together and is sure to be a huge hit at the breakfast or brunch table.
You can use small flour tortillas which are about the same size as English muffins or you can use regular ones and then just cut them into smaller rounds using a cookie cutter or drinking glass. English muffins are more common with eggs benedict but they can be a bit bready. Tortillas do work well though.
Why You’ll Love the Recipe:
This Mexican version of eggs benedict is so good. The tortillas, refried beans, avocado, poached eggs, bacon, and cheese are amazing together and this might even become your all-time favorite breakfast dish!
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How to Serve It:
Serve this hot, as soon as it’s ready, perhaps with a mug of coffee.
Can You Make It Ahead?
You can make the poblano cream sauce a day or so ahead if you wish.
Storage Instructions:
Leftovers will keep for up to 2 days in an airtight container in the refrigerator.
Variations and Substitutions:
Feel free to omit anything you don’t want, such as the bacon, cheese or avocado. You can add some serrano chili to the poblano cream sauce if you prefer a spicier result.
Spicy Poblano Eggs Benedict
Ingredients
- 4 mini flour tortillas
- ¼ cup refried beans
- 1 sliced avocado
- 2 bacon slices
- 2 tablespoons white vinegar
- 4 eggs
- Green onions for garnish (optional)
FOR THE POBLANO CREAM SAUCE:
- ½ pound poblano peppers
- ⅛ cup Mexican crema or sour cream
- 1 teaspoon salt
- 2 garlic cloves
Instructions
- Preheat the oven to 350°F.
- Cut the poblanos in half lengthwise and then scoop out and discard the stems, seeds and membrane.
- Bake for 25 minutes or until the skins are charred.
- Add the bacon to the oven for the final 15 minutes and cook until crispy, then drain on paper towels.
- Put the poblanos in a plastic or paper bag so the steam can loosen the skins.
- Discard the skins and put the peppers in the food processor with the crema or sour cream, garlic and salt.
- Process until smooth and add salt to taste.
- Warm up the refried beans.
- Bring 2 inches of water to a boil in a skillet with the vinegar.
- Gently crack the eggs and lower them into the water individually.
- Roll them over after about 2 minutes and give them another 1 or 2 minutes in the water.
- Warm the tortillas over a gas burner for 10 seconds or in the microwave.
- Spread the beans over the tortillas and crumble the crispy bacon over that.
- Add avocado and then cheese on top and add an egg on to each one, using a slotted spoon.
- Drizzle with about half of the poblano cream sauce (save the remainder for another dish) and garnish with sliced green onions.
- Serve immediately.
