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Tex-Mex Eggs Benedict with Grilled Potatoes

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Potato Type: Russet
Prep Method: BoiledGrilled


Breakfast/BrunchMain Dish

Prep Time

30 Mins

Cook Time

60 Mins


Serves 2



Avocado lime hollandaise

  • 1 avocado
  • 1/4-1/3 cup fresh lime juice
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons water
  • Salt

Eggs Benedict

  • 2 russet potatoes
  • Extra virgin olive oil
  • Salt + pepper to taste
  • 1/2 cup thinly sliced red onion
  • 1 teaspoon minced garlic
  • 1/2 large bell pepper, thinly sliced
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 teaspoons chipotle adobo sauce, or a few glugs of your favorite hot sauce
  • 4 large eggs


  1. Place hollandaise ingredients in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
  2. Preheat your grill to 375 °F.
  3. Slice the potatoes lengthwise into 1/3 inch thick slabs.
  4. Drizzle with oil and rub over both sides. Generously top with salt and pepper.
  5. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender [about 15min]. If your potatoes finish before you’re done cooking the vegetables turn the heat off on the grill with the lid shut and leave them there to stay warm until you’re ready.

My egg poaching method

  1. While the potatoes grill, place about 4 inches of water in a large pot.
  2. Heat over high with the lid on until it simmers.
  3. Uncover and reduce heat so the water is just barely simmering [a few small bubbles]. Maintain this heat throughout the poaching process.
  4. Place 2 paper towels on a large plate.
  5. Crack 1 egg in a small bowl.
  6. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot.
  7. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and repeat 3 more times using the same water.
  8. Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. *Return the pot of water to just below a simmer.*
  9. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in awhile, until just starting to soften.
  10. Add the corn and black beans and cook until hot.
  11. Stir in the adobo sauce and turn to low.
  12. Place all eggs gently back in the warm water and let re-heat for no longer than 1 minute.
  13. Place potato slabs on 2 plates with the veggie mixture overtop.
  14. Remove eggs with a slotted spoon [or place on the paper towel to drain the water] and then place on top of the veggie mixture.
  15. Top with the avocado hollandaise, salt, pepper, and hot sauce [if desired]. Serve immediately.

Notes: Poached eggs: It’s totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.

*I placed the sauce in a small plastic bag and cut a tiny hole in one of the corners and then squeezed it over the eggs/veggies.


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Recipe By: Edible Perspective

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