Poaching eggs and getting your family to eat (or enjoy) a nutrient-dense breakfast has never been easier!
This southwest spin on classic Eggs Benedict is topped with refried beans, a perfectly poached egg and creamy avocado hollandaise to create one seriously delicious breakfast.
Don’t be intimidated by the name, this recipe doesn’t require swirling water in a pan with vinegar to poach your eggs. We’re poaching our eggs with just a muffin pan and water. We’re also making the hollandaise in a blender; no double broiler required. The recipe is a simple, yet super nutritious start to your and your family’s day. Rise and shine!
Picky eater approved
Is your family not too keen on anything healthy? We love hidden veggie recipes that pack a lot of nutrition. This meal boasts incognito refried beans (they’re barely noticeable on top of the whole grain English muffin) and a creamy avocado-inspired hollandaise. Your family won’t know what hit them when they take that first bite of this Easy Southwest Eggs Benedict. Even the pickiest of eaters will be asking for seconds.
Make ahead
Although it may seem like a lot of components, this dish comes together extremely quickly. If weekday mornings are typically chaotic, you could make the refried beans and hollandaise the night before (or on meal prep day) and then simply poach the eggs the following morning. If you’ve never poached eggs before, it’s not as difficult as you may think, especially since these eggs are poached in a muffin tin.
Creamy avocado hollandaise
We’ve found that classic hollandaise is often too rich and buttery, so for this recipe we created a much lighter sauce that is packed with healthy fats and a refreshing kick of lime. The hollandaise can be made with an immersion blender or a high-speed blender and is much simpler and faster to make then traditional hollandaise, which requires time and technique.
Homemade refried beans
We recommend making Homemade Refried Beans (it only takes a few minutes), but you could also use canned if you prefer. Just be sure to check the ingredients. Many canned versions are made with some not so FfL-friendly, real food ingredients (canola oil, additives, preservatives… ick!).
Poaching your eggs
There are a few variables that play a role in your perfectly poached eggs.
Egg size: The larger the egg, the longer it will take to poach. We use large eggs. A smaller egg may take 45-60 seconds less to cook.
Initial egg temperature: A chilled egg that’s right out of the fridge will take a tad longer to cook than an egg that’s come to room temperature. Typically speaking (and for this recipe), we use eggs straight out of the fridge.
Heat retention of the muffin tin you use: Thicker muffins tins, made with denser materials, tend to take a tad longer to heat and retain heat longer than thinner muffin tins.
Heat output of your oven: Every oven is slightly different and may take a tad longer or shorter to poach your eggs. Start at 11 minutes and test to see if your egg whites have set.
- 11 minutes: Generally speaking, your yolk is very runny and the egg whites have just started to set.
- 12 minutes: The yolk is thick and runny and the white is mostly set.
- 13 minutes: The yolk is set but tender and the white is set.
When poaching your eggs, the water will rise around each egg, making it appear as though it’s not set. The best way to assess if they’re poached to your desired consistency is to gently spoon them out of the muffin tin. If they’re not set, cook for an additional 1-2 minutes. Pro tip: Make a note for next time. Write down the exact time it took (for your oven), as well as the size of egg used and general temperature of the egg (straight from the fridge or room temperature).
How long they remain in the muffin tin: Remove your eggs from the muffin tin as soon as you take them out of the oven. Otherwise, your eggs will continue cooking even after you’ve taken them out of the oven.
Making this recipe for a crowd
This recipe comes together quickly and easily, making it the PERFECT simple, yet bougie breakfast for a crowd.
Some great ways to reinvent your leftovers
Refried beans
- As a side to scrambled eggs
- In a cheesy quesadilla or breakfast burrito
- In bean or cheese enchiladas
- On a Mexican pizza (pre-made pizza dough topped with a mixture of refried beans, taco sauce, diced tomatoes, grilled veggies (leftovers perhaps), cooked ground chicken or pork and then sprinkled with Colby or Monterey Jack cheeses)
- Layered in a taco dip (beans, Greek yogurt, salsa, shredded lettuce and cheese) or served with homemade tortilla chips
- With Rice Cake Nachos
Avocado Hollandaise
- On top of quesadillas, tacos or breakfast burritos
- Layered in a taco dip (beans, Greek yogurt, salsa, shredded lettuce or cheese) or served with homemade tortilla chips
If you make this recipe let us know in the comment section below−we love to hear what you think−or take a photo or tag us (@fullforlifegal) on Instagram, We love seeing your delicious photos!
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Easy Southwest Eggs Benedict with Avocado Hollandaise
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Course: , -
Prep Time: 15 minutes - Cook Time: 15 minutes
- Total Time: 30 minutes
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Yield: 4 1x
Description
Poaching eggs and getting your family to eat (and enjoy) a nutrient-dense breakfast has never been easier! This southwest spin on classic Eggs Benedict is topped with refried beans, a perfectly poached egg and creamy avocado hollandaise to create one seriously delicious breakfast.
Ingredients
Main Ingredients:
- 8 eggs
- 4 whole grain English muffins
- 8 teaspoons queso fresco (optional)
Avocado Hollandaise Sauce:
- 1 avocado
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup cilantro leaves, lightly packed
- 1/8 teaspoon Himalayan pink salt
- 1/2 teaspoon hot sauce (yields mild heat, add more depending on flavor preferences)
- 1 (15 oz.) can black or pinto beans, drained and rinsed
- 1/3 cup water
- 1/2 teaspoon virgin coconut oil
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1/4 teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350 degrees. Lightly grease 8 muffin cups in a muffin tin. Add 1 tablespoon of water into each muffin cup (even if you’re not making a whole batch). Crack one egg into each of the greased muffin cups. Set aside.
- Hollandaise: In a high-powered blender, add and blend all avocado hollandaise ingredients. Scoop hollandaise out into a medium bowl and set aside.
- Refried beans: If making homemade refried beans, add beans and water to high-powered blender. Blend until beans become a paste. Heat a medium saucepan over medium heat. Add coconut oil, garlic and onions. Sauté for 2-3 minutes, until onions are slightly translucent in color. Add bean puree and reduce heat to low. Cover until you are ready to plate your Easy Southwest Eggs Benedict, stirring every few minutes.
- Place eggs in the oven and bake for 11-13 minutes (see notes above regarding variables that affect cook times). While eggs are baking, toast English muffins.
- Spread warm refried beans on top of each English muffin half. Top with one poached egg and hollandaise sauce. Crumble queso fresco on each. Serve
Notes
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
Nutrition
- Serving Size: 4
Keywords: Southwest Eggs Benedict, Eggs Benedict, Avocado Hollandaise
Category :Recipes
