Tex-Mex Eggs Benedict

Eggs Benedict on Mrs Baird's Honey Wheat Bread with chorizo, guacamole, hollandaise sauce and eggs
20 minutes
20 minutes
40 minutes

Tex-Mex Eggs Benedict


  • 2 slices Mrs Baird’s® Honey Wheat Bread, toasted
  • ½ pound ground chorizo
  • Guacamole
  • 1 teaspoon white vinegar
  • 2 large eggs
  • 1 jalapeño, sliced
  • 1 tablespoon cilantro, chopped
  • Chipotle Hollandaise Ingredients:
  • 2 egg yolks
  • ¼ teaspoon salt
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle powder
  • ¼ cup melted butter


  1. To make chipotle hollandaise, in a blender add the egg yolks, salt, lime juice, and chipotle powder. Blend for 30 seconds. Slowly drizzle the melted butter into the container while blending.
  2. Cook ground chorizo meat in a pan, breaking up the meat with a spatula until cooked or 3-5 minutes.
  3. While the chorizo is cooking, prepare the guacamole, or use your favorite store bought guacamole.
  4. Bring a medium pot of water to a boil and add in the white vinegar. Once the water is boiling, reduce the heat to medium low and move a spoon quickly in circular motion in the water to create a vortex and crack an egg into the middle of the whirlpool. Leave to cook for 4 minutes before removing it from the water using a slotted spoon. Cook remaining eggs.
  5. To assemble, take a piece of toasted bread, spread guacamole to your liking, add some chorizo, a poached egg, and top with the chipotle hollandaise sauce. Garnish with jalapeño slices and cilantro. Repeat with other toast slice. Enjoy!

This recipe calls for Honey Wheat Bread

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