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Mexican Eggs Benedict

Using waffles as a base for this colourful eggs benny adds great visual appeal. The dish is also so versatile that it can be served on cornbread or as a wrap with soft flour or white corn tortillas.

Mexican Eggs Benedict – Recipe
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Guacamole

Mexican Hollandaise

Eggs

  • Eggs 20.0 x

Grilled Chorizo

  • Chorizos, thinly sliced 5.0 x

To Serve

  • Waffles 20.0 x
  • Jalapenos, sliced to serve

Preparation

  1. Guacamole

    • Mash avocados roughly. Add red onion and KNORR Thai Lime Powder and stir until combined. Cover and refrigerate.

  2. Mexican Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add KNORR Mexican Mild Chunky Salsa GF and stir until the sauce is well-combined and warmed through. Cover and keep warm.

  3. Eggs

    • Add a little vinegar to a pan of simmering water that is around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.

  4. Grilled Chorizo

    • Fry or grill chorizo until golden.
    • Remove and drain on paper towel.

  5. To Serve

    • Toast waffles lightly and place on serving plates.
    • Top with guacamole, chorizo, two eggs and Mexican hollandaise.
    • Garnish with jalapenos and serve.