Looking for a delectable and unique brunch or breakfast recipe? Look no further than Tex Mex Eggs Benedict with Grilled Potato Slabs and Avocado Lime Hollandaise. This tantalizing dish combines the flavors of Tex-Mex and classic eggs Benedict, offering a delightful twist on a timeless favorite. The grilled potato slabs add a hearty and crispy element to the dish, while the avocado lime hollandaise adds a creamy and refreshing touch. With easy-to-follow instructions and a burst of flavor in every bite, this Tex Mex Eggs Benedict is sure to impress your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TEX-MEX EGGS
These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
- Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
- Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
TEX-MEX EGGS BENEDICT WITH GRILLED POTATO SLABS AND AVOCADO-LIME HOLLANDAISE
This Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise recipe is courtesy of Edible Perspective, a part of the U.S. Potato Board's Potato Lovers Club Program.
Provided by Potato Goodness
Categories U.S. Potato Board
Time 1h30m
Yield 2
Number Of Ingredients 17
Steps:
- Place hollandaise ingredients (avocado, lime juice, 3 tablespoons olive oil, water) in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
- Preheat your grill to 375 degrees F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with 2 teaspoons olive oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 minutes. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.
- My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering a few small bubbles. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.
- Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
- Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce if desired. Serve immediately.
Nutrition Facts : Calories 936.4 calories, Carbohydrate 99.8 g, Cholesterol 372 mg, Fat 51 g, Fiber 21.8 g, Protein 28 g, SaturatedFat 9 g, Sodium 595.2 mg, Sugar 8.4 g
Tips:
- Make sure your English muffins are toasted and crispy.
- Use fresh, ripe avocados for the hollandaise sauce.
- If you don't have a grill, you can cook the potato slabs in a skillet.
- To make the hollandaise sauce ahead of time, refrigerate it for up to 2 days. Reheat it gently over low heat before serving.
- Serve the eggs Benedict immediately after they are cooked.
Conclusion:
Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise is a delicious and unique take on a classic dish. The combination of flavors and textures is sure to please everyone at your table. This dish is perfect for a special breakfast or brunch. With its vibrant flavors and textures, this Tex-Mex Eggs Benedict is a delightful and memorable dish that is sure to impress your taste buds. From the crispy potato slabs to the creamy avocado-lime hollandaise, every element of this dish comes together perfectly to create a truly special culinary experience. Whether you're a fan of traditional Eggs Benedict or looking for something new and exciting, this Tex-Mex variation is sure to satisfy your cravings. So, gather your ingredients, fire up the grill, and prepare to indulge in this flavorful and unforgettable breakfast or brunch treat.
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