Easy Mexican Eggs Benedict w/ Tofu Chorizo & Chipotle Hollandaise
Who likes Eggs Benedict and who likes Huevos Rancheros!? You no longer have to choose with this Mexican Eggs Benedict! This is a healthy and vegetarian Mexican recipe, and is far easier to make than traditional eggs benedict.
CHIPOTLE Hollandaise Ingredients
Easy Poached Eggs Preheat oven to 350 degrees. Add a tablespoon of water to each muffin tin mold. Crack an egg into each mold. Set aside. Place muffin tin with eggs on center rack in oven for 10 minutes. Tofu Chorizo For Tofu Chorizo: Add a tablespoon oil to pan and heat over medium-low. Ring out the extra water in the tofu with a towel or napkins. Add 3 cloves of minced garlic to pan. Heat until fragrant. Add Tofu to pan and break apart into small pieces. Blend seasonings into Tofu: oregano, chili powder, pepper, ground red peper(or cayenne), ground cloves, smoked paprika, cumin, and salt. Reduce heat. Chipotle Hollandaise Meanwhile, make "hollandaise". Separating and saving eggs white for later, add 4 yolks to a processor. Add 2 heaping tbsp Chipotle in adobo sauce. Add Lime juice and salt. Process Chipotle "hollandaise" until smooth. Mexican Hollandaise Assembly Toast halved English muffins. Remove eggs from the oven after 10 minutes. You will remove the with a slotted spoon. Plate the Mexican Benedict: Top muffins with Tofu Chorizo. Spoon on top guacamole or fresh avocado. Carefully add egg by removing from muffin tin mold with a slotted spoon. Drizzle Chipotle hollandaise on top with a spoon. Garnish with diced Jalapeno and roughly chopped cilantro. Optional: serve with a side of salsa.
Calories: 575 kcal Carbohydrates: 40.4 g Protein: 24.8 g Fat: 37.5 g Saturated Fat: 8.4 g Cholesterol: 548 mg Sodium: 962 mg Potassium: 902 mg Fiber: 11.9 g Sugar: 8.1 g Calcium: 276 mg Iron: 5 mg