Description
A flavorful twist on traditional Eggs Benedict using Mexican ingredients.
Ingredients
Scale
- 4 eggs
- 2 English muffins, split and toasted
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Poach the eggs in simmering water for about 3-4 minutes.
- While the eggs are poaching, prepare the English muffins and toast them.
- In a small bowl, mix avocado, lime juice, salt, and pepper.
- Spread the avocado mixture on each half of the toasted muffins.
- Place a poached egg on each muffin half.
- Top with salsa and sprinkle cilantro on top.
Notes
- Adjust the level of salsa to your taste.
- Use fresh ingredients for the best flavor.
- Try adding jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Mexican eggs benedict, eggs benedict, breakfast recipes, Mexican breakfast