Mexican Benedict Recette

Spice up your brunch or enjoy a quick yet impressive weekday dinner with this vibrant Mexican Benedict! This easy recipe combines perfectly poached eggs with crispy chili-dusted polenta rounds, creating a flavor explosion in every bite. Get ready for a culinary adventure that's both satisfying and surprisingly simple to make.

Préparation 5 min
Cuisson 15 min
Calories 498.8 kcal
Protéines 47g
Note Soyez le premier
Mexican Benedict 71

Recette Actions

Partagez cette recette :

Recette Auteur

Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mexican Benedict

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mexican Benedict? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Mexican Benedict

  1. **Prepare the Eggs:** Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. Add 1 tablespoon of white vinegar. Reduce heat to a simmer.
  2. **Poach the Eggs:** Gently crack each egg into a separate cup. Create a swirling motion in the simmering water and carefully slide each egg into the water. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
  3. **Cook in Batches:** Cook 4 eggs at a time. Remove the poached eggs with a slotted spoon and place them on a plate. Cover to keep warm.
  4. **Prepare the Polenta:** Slice the cooled polenta into 8 rounds (about 1/2 inch thick).
  5. **Season the Polenta:** In a small bowl, combine 1 teaspoon chili powder and 1/2 teaspoon garlic powder.
  6. **Dust with Spices:** Lightly dust both sides of each polenta round with the chili-garlic powder mixture.
  7. **Cook the Polenta:** Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Cook the polenta rounds for approximately 3 minutes per side, or until golden brown and crispy.
  8. **Keep Warm:** Remove the polenta from the skillet and keep warm until ready to assemble.
  9. **Assemble the Mexican Benedict:** Place two polenta rounds on each of four plates.
  10. **Top with Deliciousness:** Top each serving with one poached egg, 2 teaspoons of cheese, 1/4 cup of salsa, 1 teaspoon of sour cream, avocado slices, and a sprinkle of green onions.
  11. **Serve Immediately:** Enjoy your delicious and easy Mexican Benedict!

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

22g

Fat

73g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner The Americas American Mexican Nigerian 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Eggs Dairy Easy Vegetarian Grains Cheese Eggs Dietary Inexpensive Pasta Rice And Grains Brunch 3 Steps Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Mexican Benedict ?

Mexican Benedict prend environ 20 minutes du début à la fin — environ 5 minutes de préparation et 15 minutes de cuisson.

Combien de calories contient Mexican Benedict ?

Mexican Benedict contient environ 498.8 calories par portion, avec environ 47 g de protéines, 5 g de glucides et 60 g de lipides.

De quels ingrédients ai-je besoin pour Mexican Benedict ?

Les principaux ingrédients de Mexican Benedict sont White Vinegar, Eggs, Chili Powder, Garlic Powder, Prepared Polenta, Olive Oil. Consultez la liste complète avec les quantités ci-dessus.

Avis

Aucun avis pour le moment — soyez le premier à donner votre avis sur cette recette !

Rédiger un avis