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The allure of brunch often lies in its ability to seamlessly blend comfort with creativity, allowing culinary enthusiasts to explore and enjoy a variety of flavors. One dish that has stood the test of time in the world of brunch is Eggs Benedict—a classic composed of poached eggs, English muffins, and rich hollandaise sauce. But what if you could elevate this traditional dish with a vibrant, flavorful twist? Enter Mexican Eggs Benedict, a delightful fusion that incorporates fresh ingredients and bold flavors characteristic of Mexican cuisine. This innovative take on a beloved classic is visually stunning and packed with nutrients, making it an ideal choice for breakfast or brunch gatherings.

Mexican Eggs Benedict - Women of Today

Discover a vibrant twist on a brunch classic with Mexican Eggs Benedict! This innovative dish features poached eggs on warm tortillas, topped with seasoned black beans, creamy avocado, and zesty salsa. Perfect for impressing guests or treating yourself, this recipe is both delicious and nutritious. Explore the flavors of Mexico while enjoying a creative breakfast that elevates your brunch game to new heights. Dive into this culinary adventure today! #MexicanEggsBenedict #BrunchIdeas #BreakfastRecipes #MexicanCuisine #Foodie #HealthyEating
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Ingredients
  

4 large eggs

2 English muffins, split and toasted

2 avocados, sliced

1 cup black beans (canned or cooked)

1/2 cup fresh salsa

1/2 cup crumbled queso fresco

2 tablespoons fresh cilantro, chopped

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons unsalted butter

1 teaspoon white vinegar

Hot sauce (optional, for serving)

Instructions
 

Prepare the Avocado Salsa:

    - In a medium bowl, combine the sliced avocados, lime juice, chili powder, salt, and pepper. Gently toss to mix. Set aside.

      Prepare the Black Beans:

        - In a small saucepan over medium heat, warm the black beans until heated through. Stir in half of the fresh salsa and keep warm.

          Poach the Eggs:

            - Fill a medium saucepan with water, add the white vinegar, and bring to a gentle simmer. Crack one egg into a small bowl. Stir the water to create a gentle whirlpool, then carefully slide the egg into the center. Poach for about 3-4 minutes for a runny yolk or longer if desired. Use a slotted spoon to remove the egg and place it on a plate. Repeat with the remaining eggs.

              Assemble the Benedict:

                - On each toasted English muffin half, spread a layer of the warm black beans. Place a poached egg on top of the beans.

                  Add Toppings:

                    - Generously spoon the avocado mixture over the eggs, then top with salsa and crumbled queso fresco. Garnish with fresh cilantro.

                      Serve:

                        - Drizzle with hot sauce if desired, and serve immediately with an extra wedge of lime on the side.

                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                            Enjoy your vibrant and delicious Mexican Eggs Benedict, perfect for a brunch or a delightful breakfast!