Mexican Style Eggs Benedict with Yolk Folk Poached Eggs

This Mexican Yolk Folk twist on Eggs Benedict is SO good!  Okay, so building the tower took a bit of concentration (yes, I'll admit it has a lean in the photo...) but the rest was pretty straightforward.  And if the thought of making your own Hollandaise sauce gives you the wobbles, then you can always add Mexican chilli paste to ready made sauce instead.

Mexican style Eggs Benedict with Yolk Folk poached egg

For two servings you will need;

2 flat mushrooms
1 beef tomato
1 tsp smoked paprika
1 sweet potato
5ml olive oil
1 avocado
150g unsalted butter
2 egg yolks
10ml white wine vinegar
1 teaspoon Mexican chilli paste
2 Yolk Folk poached eggs
salt and pepper
1 handful coriander

What you need to do;

  1. Preheat the oven to 220 degrees C.
  2. Slice the sweet potato at it's thickest point to create two, 1cm deep rounds then place the rounds on a baking tray with a drizzle of olive oil and sprinkle with a little smoked paprika.
  3. Cut two, 1cm deep rounds from the tomato and put on a separate baking tray with two mushrooms and drizzle with olive oil.
  4. Once the oven has preheated, put the sweet potato in.
  5. While the sweet potatoes are cooking remove the skin and stone from the avocado and put the avocado flesh in a bowl.
  6. Add a squeeze of lime juice to the bowl and gently break up the avocado with a fork.  Season with a little salt.
  7. Chop the coriander.
  8. Put a pan of water over heat and bring it to a simmer.
  9. Once the sweet potatoes have been in the oven for 20 minutes, pop the tomato and mushroom tray in to cook alongside them for a further 10 minutes.
  10. Put the butter in a separate pan over a low heat and allow to melt, but not burn.  Once it has melted, remove from the heat.
  11. Choose a bowl that will sit on your pan of simmering water without the base touching the water.
  12. Put your egg yolks and white wine vinegar in the bowl and whisk together as the bowl sits over the simmering water with the heat turned low.
  13. Continue to whisk as you slowly add the melted butter to create a smooth, creamy sauce.
  14. Add a little salt and pepper along with the Mexican chilli paste and whisk again.
  15. Heat the Yolk Folk poached eggs in the microwave for 20 seconds each.
  16. Build your towers of mushroom, tomato, sweet potato, smashed avocado and egg then pour the Mexican spiced Hollandaise over the top.
  17. Finish with a sprinkle of chopped coriander.



Grilled aubergine slices also work well as do butternut squash.  Play around with different layers and see what you think works the best!

And for the meat eaters you can add grilled bacon or sausage patties.

If you enjoy this dish, maybe you'd like to try our other recipes.  Our Turkish Eggs brunch is especially good!