Huevos Benedictos

Have you ever been looking for recipes on Pinterest and you find one you like but have to scroll through an endless story about how much the person likes this food and why they wrote the recipe?

Me too. So I'm not going to do that to you.

All you really need to know is that this recipe was inspired by the "Eggs Manny" I had recently at The Donut Hole in Santa Rosa Beach, Florida.

Huevos Benedictos (my version of Mexican Eggs Benedict)
Serves 2


4 eggs, cracked into teacups or small ramekins
2 tsp white vinegar
1 tsp kosher salt
2 English muffins
1 avocado
1/2 cup salsa
1/2 cup sour cream
Juice and zest of 1 lime
1 scallion
Salt & pepper
Chili powder or paprika for garnish (optional)


Fill a large sauce pan with water and heat over medium to med high heat. Add white vinegar and salt.

While you wait for the water to heat up, slice the avocado in half and then slice the long way with a paring knife into 1/4" slices (you want to end up with 6 slices per half). Chop your scallion (white and green parts). Toast the English muffin. Add 1/2 sour cream and lime juice/zest into a small bowl and mix well (this is now sort of like a Mexican crema).

Once water comes to a consistent simmer, slowly and gently pour the eggs into the simmering water and swirl around in one direction until the egg whites wrap around each egg. Remove from heat, cover the pot and let sit for 5 minutes without touching.

Add the English muffins to your plates. Top each muffin with 1/4 of the avocado slices.

After 5 minutes, remove each egg from the pan with a slotted spoon and drain briefly on paper towels. Add the eggs on top of the muffins with avocado. Season with salt and pepper. Top each egg with salsa then with the lime crema. Sprinkle with scallions and chili powder.

Note: You're right - there's no meat on this Benedict! A great addition to this would be some crumbled Chorizo, grilled steak or Spanish ham (jamón Iberico). Or you can keep it simple and stick with just the avocado. Tu decides! 

¡Buen Provecho!