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Mexican Eggs Benedict

The quintessential brunch staple gets a Mexican makeover with this fun recipe. Mexican eggs benedict from HERDEZ® kicks up the heat with chorizo and a delectable ancho chile hollandaise sauce.

15 Minutes
20 Minutes
35 Minutes


  • 8 ounces Mexican chorizo, cooked and crumbled
  • 2 English muffins, split and toasted
  • 4 eggs, poached
  • ½ cup HERDEZ® Guacamole Salsa
  • 2 tablespoons chopped cilantro leaves
  • 2 egg yolks
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • ¼ cup butter, cubed
  • ¼ teaspoon salt
  • 1/8 teaspoon ancho chile powder


  1. In a small saucepan over low heat, whisk together egg yolks, water, and lemon juice.
  2. Cook, stirring constantly, 1 to 2 minutes or until mixture begins to bubble.
  3. Gradually stir in butter cubes until butter is incorporated and sauce is thickened.
  4. Remove from heat. Stir in salt and chili powder. Serve immediately.
  5. Divide chorizo evenly over English muffins. Top each with one egg.
  6. Spoon desired amount of Ancho Hollandaise over egg.
  7. Top with guacamole salsa. Garnish with cilantro.