Description
Transform your brunch with this vibrant Mexican Eggs Benedict, featuring perfectly poached eggs, crispy corn tortillas, and a bright, zesty homemade salsa roja. It’s a flavor explosion you won’t forget!
Ingredients
Scale
- 8 large fresh eggs
- 8 corn tortillas
- 2 ripe avocados, sliced
- 2 tbsp neutral oil (vegetable, canola)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Salt, to taste
- 2 tbsp white vinegar (for poaching eggs)
- 4 medium ripe tomatoes (Roma or vine-ripened), roughly chopped
- 1/2 small white onion, roughly chopped
- 2 cloves garlic, peeled
- 1–2 jalapeño or serrano peppers (adjust to spice preference), stemmed and halved
- 1/4 cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- Salt, to taste
- 1/4 cup water (or vegetable broth)
Instructions
- 1. Prepare the Salsa Roja: In a saucepan, combine chopped tomatoes, onion, garlic, and jalapeño/serrano with 1/4 cup water. Simmer for 10-15 minutes until vegetables are softened. Transfer to a blender with cilantro and lime juice. Blend until smooth, then season with salt. Set aside or gently reheat.
- 2. Crisp the Tortillas: Cut tortillas into 3-4 inch rounds. Heat 2 tbsp oil in a skillet over medium-high heat. Fry tortilla rounds for 1-2 minutes per side until golden and crispy. Drain on paper towels and salt lightly.
- 3. Poach the Eggs: Fill a wide pot with 4-5 inches of water. Add white vinegar and a pinch of salt. Bring to a gentle simmer. Crack eggs into separate small bowls. Create a gentle swirl in the water and carefully slide each egg in. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain.
- 4. Assemble: Place two crispy tortilla rounds on each plate. Spoon warm salsa roja over each tortilla. Top with a poached egg and a few slices of fresh avocado.
- 5. Garnish and Serve: Garnish with fresh chopped cilantro and serve immediately with lime wedges.
- Prep Time: 20 mins
- Cook Time: 25 mins