Mexican Benedict Recipe

Name: Mexican Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white vinegar; 8 large eggs; 2 teaspoons chili powder; 1 teaspoon garlic powder; 17 ounces prepared polenta, log; 2 tablespoons olive oil; 1 cup smoked cheddar cheese; 2 cups salsa; 1/2 cup sour cream; 1 Hass avocado, diced; 2 green onions, sliced

Servings: persons

1 tablespoon white vinegar
8 large eggs
2 teaspoons chili powder
1 teaspoon garlic powder
17 ounces prepared polenta, log
2 tablespoons olive oil
1 cup smoked cheddar cheese
2 cups salsa
1/2 cup sour cream
1 Hass avocado, diced
2 green onions, sliced

1
To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Cook 4 eggs at a time. Remove eggs to a plate with a slotted spoon; cover to keep warm.
2
To make polenta: slice polenta into 8 rounds. Combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
3
To assemble, place two polenta rounds on each of 4 plates. Top each with an egg, 2 T cheese, 1/4 cup of salsa, 1 T sour cream, avocado and green onion.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon white vinegar, 8 large eggs, 2 teaspoons chili powder, 1 teaspoon garlic powder, and more.

Yes, Mexican Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Benedict

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