“Mexican Eggs Benedict” is a popular dish at Trudy’s (Austin, TX) and Dos Caminos (New York, NY). “Eggs Benedict” is a classic dish of poached eggs placed on a slice of ham on an English muffin, with a covering of hollandaise sauce. “Texas Eggs Benedict” (“Tex-Mex Eggs Benedict”) adds salsa instead of hollandaise, and also adds black beans and cilantro.
Trudy’s “Mexican Eggs Benedict” contains migas instead of poached eggs, queso and pico de gallo instead of hollandaise. Dos Caminos’ “Mexican Eggs Benedict” uses chipotle cornbread for English muffins, and adds chorizo, chipotles and queso fresco to the eggs.
Trudy’s (Austin, TX)
Mexican Eggs Benedict 6.95
Scrambled eggs or migas atop two toasted English muffins with grilled ham, chili con queso and spicy pico de gallo. Served with refried beans and hashbrowns or roasted red potatoes.
Dos Caminos (New York, NY)
Mexican Eggs Benedict 12
jalapeno-cheddar biscuits, nopales, green chile and chorizo gravy
Aunt Chilada’s (Phoenix, AZ)
Mexican Eggs Benedict $7.95
Our translation of the classic! Two poached eggs and mesquite-grilled chicken breast generously topped with a jalapeno hollandaise sauce all resting upon a toasted English muffin. Served with breakfast potatoes and refried beans.
In Mama’s Kitchen
Huevos Motuleños (Eggs, Motul Style - Yucatan Peninsula)
12 eggs, poached or fried
2 tablespoons vegetable oil or lard
12 corn tortillas
2 cups Frijoles Refritos
Tomato Sauce (below)
1 cup (4 ounces) shredded Monterey Jack cheese
1/3 pound ham, cut into small cubes
2/3 cup frozen green peas, thawed
Tomato Sauce
7 large tomatoes, roasted until blistered
2 serrano chiles
1 garlic clove, chopped
3 tablespoons vegetable oil
Half a medium white onion, chopped
Sea salt and ground black pepper to taste
(...)
“Huevos Motuleños, eggs stacked with tortillas and black beans, are often referred to as “Mexican Eggs Benedict.” The dish is reputed to come from the pueblo of Motul, outside Mérida in the Yucatan Peninsula.”
Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: Ninette R Enrique
Date: Wed, 1 Mar 1995 15:25:45 -0500
Local: Wed, Mar 1 1995 3:25 pm
Subject: Re: So what did you have for dinner?
Saturday morning I decided to make something new, a kind of Mexican eggs benedict: english muffins topped with canadian bacon, a poached egg and chili con queso, chips and salsa on the side. My chili con queso was stringy yet again, but it tasted good.
3 May 2002, Chicago (IL) Daily Herald, section 6, pg. 17, col. 1:
Features American brunch favorites, as well as enchiladas, fajita, and Mexican eggs benedict.
(Carmelita’s Cocina—ed.)
Google Groups: austin.food
Newsgroups: austin.food
From: “Scott Kurland”
Date: Mon, 12 May 2003 15:54:10 -0500
Local: Mon, May 12 2003 3:54 pm
Subject: Re: Trudy’s Mexican Eggs Benedict
Victor M. Martinez wrote:
> How are these different from regular eggs benedict?
Migas instead of poached eggs, queso and pico de gallo instead of hollandaise.
Google Books
Insiders’ Guide to California’s Wine Country
by Jean Doppenberg
Guilford, CT: Globe Pequot
2005
Pg. 115:
(The morning favorites are huevos Benito and huevos Pacifico, Mexican eggs Benedict with mulato chili hollandaise.)
New York (NY) Daily News (September 18, 2005)
MEXICAN EGGS BENEDICT
Serves 6
From Scott Linquist, executive chef
at Dos Caminos.
For the corn bread:
2 cups yellow cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 cups grated cheddar cheese
2 cups buttermilk
1/2 cup honey
6 large eggs
1/2 cup melted butter
4 tablespoons canned chipotle chilies, chopped
For the eggs Benedict:
1 pound cooked, sliced chorizo
1 pound grilled asparagus
12 poached eggs
11/2 cups hollandaise sauce flavored with
a few chopped canned chipotles
6 ounces queso fresco or feta, crumbled
Make corn bread: Preheat oven to 375 degrees. Butter a nonstick 9-by-13-inch baking dish. In a large bowl, stir together the first five ingredients. Fold in cheese. Whisk in the buttermilk, honey, eggs, melted butter and chipotles. Blend until smooth. Spoon the batter into the prepared baking dish. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes; turn bread out onto a rack and allow to cool completely. Cut into 2-by-2-inch squares. Cut off the rounded top so that poached eggs can sit flat on the corn bread.
For the eggs Benedict: Place two squares of warm corn bread on each plate. Top with sliced chorizo and grilled asparagus. Place a poached egg on top of each corn bread square. Pour some hollandaise sauce over each egg and garnish with crumbled queso fresco or feta. Serve with refried beans and pico de gallo, if desired.