Recipe: Mexican Eggs Benedict

Mexican eggs benedict. I love breakfast. It’s without a doubt my favourite meal of the day (snacks are not a meal, yet they’re awesome!) and I love ordering eggs benedict. This recipe takes my love of Mexican food and mashes it with my love for breakfast. Plus, it builds on a few other recipes I’ve shared on the blog. Okay, let’s cook up!

Ingredients

• 2 gluten free english muffins
• 1/2 jalapeño guacamole recipe
• 6 slices of turkey bacon
• 4 poached eggs
• 1/2 burrito sauce recipe (sub corn starch for flour)
• fresh cilantro
• salt and pepper to taste

First, pick out your english muffins. I’ve recently, in the last 8 months or so, come to really like the Kinnikinnick ones, yet I cut them into 3 rather than into 2 since they’re so thick.

Once that’s done you need to do some prep. Make the jalapeño guacamole, burrito sauce (and sub corn starch for flour to make it gluten free) and poached eggs (if you know how to quickly reheat – if not, save for last).

Then, fry up the turkey bacon, chop some fresh cilantro and toast the english muffins.

Once everything is ready to go, reheat or cook the poached eggs then build.

First, the english muffin topped with a heavy spoonful of the jalapeño guacamole. Cut the bacon in half and each benedict gets 3 pieces. Then, top the bacon with a poached egg and dollop with burrito sauce. Add fresh cilantro, salt and pepper. Then eat up.

Don’t these look so good?

Cut open and let the warm soft yoke run.

Well, there you have it – Mexican eggs benedict – the perfect gluten free breakfast. Full of heat with a whole heck of a lot of flavour. Try it! I know, it might seem like a lot of work, yet you’d most certainly do this much prep for dinner, so just have breakfast for dinner and you’re all set!

Thanks so much for stopping by – see you again soon.