Mexican Eggs Benedict Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato rounds topped with poached eggs, roasted tomato, guacamole, and a silky chipotle hollandaise. A vibrant, restaurant-worthy twist on eggs Benedict with Mexican flavors. An impressive but manageable breakfast for a special morning.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Neutral flavored oil (for the pan)
- 1 medium sweet potato (cut into 1-inch rounds)
- 2 Roma tomatoes (cut in half lengthwise)
- 1 avocado
- ¼ cup cilantro (chopped)
- Juice from ½ lime
- 4 large eggs
- 1 teaspoon vinegar
- 2 egg yolks
- 2 tablespoons water
- 2 tablespoons butter
- 1 teaspoon chipotle peppers in adobo sauce
- Juice from ¼ lime
- Sea salt (to taste)
- Red onion, black pepper, cilantro, lime, paprika
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 240mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1249mg
- Calcium
- 166mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.