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Huevos Rancheros Eggs Benedict
Experience a delightful fusion of flavors with Huevos Rancheros Eggs Benedict! This innovative breakfast dish marries the rich, savory elements of traditional Mexican huevos rancheros with the classic sophistication of eggs benedict. Picture perfectly poached eggs resting atop creamy avocado and a layer of refried beans, all crowned with zesty salsa and a luscious homemade hollandaise sauce. This dish is not just a feast for the palate but also a visual delight, promising to elevate your breakfast or brunch experience to new heights. Historically, huevos rancheros originated in rural Mexico as a hearty breakfast to fuel the day’s labor, and now this version adds a gourmet twist that’s sure to impress your guests!
Servings: 2
Ingredients
- English muffins
- 2, split and toasted
- Refried beans
- 1 cup, warmed
- Avocado
- 1, sliced
- Eggs
- 4, poached
- Salsa
- 1/2 cup
- Cilantro
- 1/4 cup, chopped
- Salt
- to taste
- Pepper
- to taste
- Hollandaise sauce
- 1 cup
Instructions
- Prepare the hollandaise sauce as described above and keep it warm.
- Spread a generous layer of warmed refried beans on each toasted English muffin half.
- Layer a few slices of avocado atop the beans.
- Gently place a poached egg on each avocado slice.
- Spoon salsa over each poached egg generously.
- Drizzle the warm hollandaise sauce over the salsa-topped eggs.
- Finish by sprinkling with chopped cilantro, salt, and pepper to taste.
- Serve immediately to enjoy the vibrant flavors while warm.
Dietary Information
Servings: 2 • Dish Type: Breakfast/Brunch • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 550 • Fat: 35g • Carbs: 40g • Protein: 20g • Sodium: 600mg • Sugar: 2g
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