Description
A delicious twist on classic Eggs Benedict featuring poached eggs, refried beans, crispy bacon or chorizo, and creamy avocado.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup refried beans
- 1/2 cup salsa
- 4 slices of cooked bacon or chorizo
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Butter for toasting muffins
Instructions
- Toast the English muffins with a bit of butter until golden brown.
- In a saucepan, bring water to a gentle simmer and poach the eggs for about 3 minutes or until the whites are set.
- Spread a layer of refried beans on each half of a toasted muffin.
- Place an avocado slice and a slice of bacon or chorizo on each muffin half.
- Carefully place a poached egg on top of each muffin half.
- Drizzle with salsa and garnish with cilantro and lime juice.
- Season with salt and pepper to taste. Serve immediately.
Notes
For perfectly poached eggs, ensure the water is at a gentle simmer rather than a rolling boil. Customize with seasoning in your refried beans for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 240mg