Southwestern Eggs Benedict

Butter and Thyme
by Butter and Thyme
2 Servings
40 min

If you're a fellow brunch fanatic, this recipe is for you! English muffins are topped with sausage, salsa verde, peppers and onions, fried or poached eggs, and finished with an addicting spicy chipotle lime Hollandaise sauce.

The first time I made this I wanted to use up homemade English muffins, but that requires a lot of time and planning in advance. Don't worry though-- I can assure you this recipe works just as well with store-bought English muffins and still tastes amazing.

The real star of this dish is the Hollandaise sauce. Using a high-speed blender ensures the sauce will emulsify properly, resulting in that ultra-creamy texture.

Southwestern Eggs Benedict
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 4 eggs
  • 2 english muffins
  • 2 tablespoons butter
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 1/4 cup Mexican cheese, shredded
  • 4 breakfast sausage or chorizo patties
  • 1/4 cup salsa verde
  • cilantro for garnish
Chipotle Lime Hollandaise
  • 2 egg yolks
  • 3/4 cup (1.5 sticks) unsalted butter
  • juice of 1 lime
  • 1 tablespoon chipotle in adobo sauce, minced
  • 2 teaspoons hot sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • salt and pepper to taste

Preheat a skillet over medium heat and add 1 tablespoon butter. Saute pepper and onion until softened, about 20 minutes. Reduce heat to low and cover to keep warm.
In another small skillet, cook the sausage over medium heat until well browned on both sides and cooked through. Reduce heat to low to keep warm.
Make Hollandaise: put egg yolks and lime juice in a blender bowl. Melt butter in a liquid measuring cup in the microwave until completely melted and very warm. With the blender running, slowly pour in the melted butter. Add seasonings and continue to blend until well combined.
Toast English muffins and make eggs: in a nonstick skillet over medium low heat, melt 1 tablespoon butter. Fry eggs until whites are opaque-- about 4 minutes. Flip and turn off heat.
Assemble bennies: place English muffins open faced on two plates. On each English muffin half, top evenly with Mexican cheese, peppers and onions, sausage, salsa verde and eggs. Top with Hollandaise sauce. Garnish with cilantro and serve.
  • My favorite hot sauce to use for this recipe is Cholula's or another Mexican chili-based hot sauce.
  • If you don't have a blender, you can still make this recipe whisking by hand. However, emulsion sauces can be tricky, and using a blender helps it come together a lot easier!
  • You can definitely substitute poached eggs for a more traditional eggs Benedict. I prefer fried over-easy eggs because I think they're easier to make and have more flavor!
Butter and Thyme
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