My family members are big fans of Egg Benedict! We have it for breakfast quite often. Instead of the same old Egg Benedict, I make different variations all the time, such as this hearty, yet refreshing Mexican Egg Benedict.
The traditional Egg Benedict consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. Those are good, but this Mexican Egg Benedict is even better!
My Mexican Egg Benedict consists of toasted English muffin, topped with ground beef seasoned with taco seasonings; then covered with grated Jarlsberg Cheese (it’s mild and nutty) and sliced Avocados from Mexico (super smooth and creamy). Then I topped it with a perfectly poached egg, a drizzle of salsa, a sprinkle of fresh cilantro, and served with a couple of lime wedges. If that doesn't sound like the perfect breakfast, I don’t know what does. I think Mamma is always right, breakfast is the most important meal of the day and let’s make sure we all eat well.
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Alright, now that I've got all those exciting news covered, let’s check out more pictures of this scrumptious Mexican Egg Benedict, shall we?
I love poached eggs and I can probably make one with my eyes closed, or not. I love that the gorgeous yolk runs all over and mixes with the rest of the ingredients.
Here’s how I make these beautiful Mexican Egg Benedict.
1) Split the English muffins in half and toast them to golden brown and crispy.
2) Grate the Jarlsberg cheese, set aside.
3) With a wooden spatula, break the ground beef into small pieces as they brown in the skillet.
4) Then, add the taco seasoning package. Set beef aside.
Next, we get the poached eggs ready. Here’s how to make the perfect poached egg:
1) Bring a small pot of water to a simmer, NOT boil, just simmer.
2) Add about a teaspoon of vinegar into the water.
3) Stir with a wooden spoon in one direction to create the circular motion in the water.
4) Gently slide the egg into the water. (Note: it’s better to crack the egg into a small bowl first instead of cracking the egg directly into the water to prevent breakage)
5) Let the egg cook for 2 minutes, the circular motion in the water will help fold in the egg white. Then, gently flip the egg and cook for another minute or two, until the egg white is set and the yolk is still soft.
6) With a slotted spoon, remove the egg from the water and gently tap on a paper towel to remove excess water.
Note: I usually poach two to three eggs at a time.
Last but not least, let's get the avocado slices ready. Here’s how to cut the avocado to get the perfect slices:
1) With a sharp knife, run the knife over and around the skin of the avocado to split it in half.
2) Gently twist the two sides and it’ll split in two halves.
3) Tap the knife into the pit and twist.
4) The pit should come right off.
5) Slice the flesh of the avocado; be careful not to cut through the skin.
6) With a large spoon placed between the flesh and the skin scoop the flesh out. You should get perfectly sliced avocados.
Now that we've got all the ingredients ready, here’s how to assemble the Mexican Egg Benedict:
1) Place the toasted English muffin on the serving plate.
2) Spoon the cooked ground beef on top in a single layer, as much or as little as you want.
3) Sprinkle a layer of grated Jarlsberg cheese on top. The heat from the ground beef will melt it slightly.
4) Place a few slices of Avocado on top.
5) Top with the poached egg.
6) Drizzle the salsa, sprinkle some fresh cilantro leave on top, and serve with a couple of lime wedges, enjoy!
Pretty simple, isn't it? I hope you all enjoy today’s recipe and give it a try soon. I know you'll love it. Please don’t forget to register for the twitter party and sign up for the sweepstakes! Good luck everyone.
Disclosure: This is a sponsored post for Kitchen PLAY,Jarlsberg cheeseandAvocados from Mexico. All opinions are 100% my own.
Mexican Egg Benedict: (Printable Recipe)
Makes: 8
4 English muffins
8 ounces Jarlsberg cheese
2 teaspoons olive oil
1 pound ground beef
1 package taco seasonings
6 tablespoons water
8 large eggs
2 teaspoon vinegar
3 to 4 Avocados from Mexico, cut into slices
1 cup chunky salsa
a small bunch fresh cilantro
2 limes, cut into wedges
Split the English muffins in half and toast them to golden brown and crispy. Grate the Jarlsberg cheese, set aside.
In a large non-stick skillet, heat the olive oil on high heat. Add the ground beef into the skillet. With a wooden spatula, break the ground beef into small pieces as they brown. Drain off excess fat and water from the cooked beef. Then, add the taco seasoning package and 6 tablespoons of water. Cook until sauce is thickened. Set aside.
To prepare the poached eggs:
Bring a small pot of water to a simmer, NOT boil, just simmer. Crack the eggs into small bowls. Add about a teaspoon of vinegar into the water. Stir with a wooden spoon in one direction to create the circular motion in the water. Gently slide the egg into the water. Cook 2 to 3 eggs at a time.
Let the egg cook for 2 minutes, the circular motion in the water will help fold in the egg white. Then, gently flip the egg and cook for another minute or two, until the egg white is set and the yolk is still soft. With a slotted spoon, remove the egg from the water and gently tap on a paper towel to remove excess water.
If the water level is low, add more water and vinegar as needed. Remember to bring water back to a simmer before adding the eggs.
To assemble the Mexican Egg Benedict:
Place the toasted English muffin on the serving plates. Spoon the cooked ground beef on top in a single layer, as much or as little as you want. Sprinkle a layer of grated Jarlsberg cheese on top. The heat from the ground beef will melt it slightly.
Place a few slices of Avocado on top of each muffin. Then, top each one with a poached egg. Drizzle about 2 tablespoons of salsa on each one and sprinkle some fresh cilantro leave on top. Serve with a couple of lime wedges and enjoy.
