After having a version of these at the Enchantment Resort in Sedona, Arizona, I had to come home and do what I could to duplicate the dish. This is a delicious twist on Eggs Benedict. Mexican Huevos Benedictos (Mexican Eggs Benedict) incorporate the wonderful flavors of Mexican cuisine and Southwestern flavors that have become so popular all over the United States.
INGREDIENTS:
- Sauce:
- 1 1/2 Cups half & half
- 1 Tbsp cornstarch
- 2 Tbsp unsalted butter
- 1/2 Tsp kosher salt
- 1/2 Tsp ground white pepper
- 1 Cup Mexican blend shredded cheese
- 1 4.5 oz can chopped green chiles (these are not hot).
- 4 Oz. Mexican chorizo
- 1 Tbsp crumbled queso fresco (available in most markets)
- Sliced avocados
- 2 Extra Large eggs
- 2 English Muffins
INSTRUCTIONS:
- Sauce:
- In a small saucepan, stir in the cornstarch and milk and blend until fully incorporated.Â
- Cook on medium high heat, stirring constantly, until thickened.
- Add the cheese and chiles and blend well. If the sauce is too thick, gradually add more half & half until you achieve the desired consistency. Leftover sauce can be stored in the refrigerator for later use. Reheat in microwave or stove top. Add milk or half & half to thin if necessary.
- Set sauce aside, keeping it warm.
- Remove the chorizo from the casing and brown in a pan and set aside.
- While you are poaching the eggs, begin toasting the English muffins.
- Poaching Eggs:
- Fill a medium sauce pan half full of water.
- Add 2 Tbsp of salt and 2 Tbsp of apple cider vinegar
- Crack eggs into individual small bowls being careful not to break the yolks.
- With this method, you should do one egg at a time
- Bring water to an almost boil, but not a rapid boil.
- With a whisk, stir the water until you form a whirlpool.
- Carefully slide the egg from the bowl into the middle of the whirlpool.
- Keep checking the eggs by lifting with a slotted spoon and lightly touching the whites to be on the firm side. You want a rich runny yolk to ooze over your dish when you cut into it.
- Assembly: