Mexican Eggs Benedict


Mexican Eggs Benedict


The Meatless Monday A-Z, MMAZ, Challenge food for this week is Queso. First thing that came to mind was my Sweet Potato Nachos! Since I already did those I wasn’t sure what I wanted to do. I ended up deciding to go with a Mexican Eggs Benedict. Wanting to do something different and it just came to me when I went to make breakfast over the weekend and decided I was going to make one of my husband’s favorites, eggs benedict but decided to make it with this twist. Of course the avocados I just picked up weren’t ripe or I would have added those too you can customize this and add avocado, other vegetables, and or salsa (you can also make queso with salsa in it as shown below).


Mexican Eggs Benedict

Makes 4 servings

4 sprouted tortillas (used Food For Life Ezekiel 4:9 Sprouted Whole Wheat Tortillas, Taco Size)

2 bell peppers (used 1 green and 1 red)

1 small onion

4 farm fresh organic eggs (single egg per tortilla, you can double)

1-2 TBSP extra virgin olive oil, oil of choice, or coconut oil non stick spray

Sea salt and fresh ground pepper

Cayenne pepper to taste, optional


Queso Cheese Sauce

1/4c nutritional yeast

2 TBSP flour

1 TBSP corn starch

1/2 tsp sea salt

1/4 tsp granulated garlic

1c water

1 TBSP hemp oil, or extra virgin olive oil (omit if you want to add salsa to your queso)

1/2 c salsa, optional


Slice peppers and onion. Preheat oven to 350. In a small sauce pan mix together nutritional yeast, flour, corn starch, sea salt, and granulated garlic. In a large skillet heat oil, or spray with non stick spray, and sauté peppers and onions. When peppers and onions are tender, or cooked as desired if you like some crunch, remove from heat. Start water, bringing to a boil, to poach eggs in. Whisk water into the nutritional yeast mix. Cook on medium, whisking, until mixture thickens. Once mixture gets think remove from heat and whisk in oil or if you want to make the salsa version omit oil and stir in salsa. Water should now be boiling to poach your eggs in and oven should be at temp.  Place tortillas in the oven directly on the rack for 2-3 minutes flipping once to crisp up. Poach eggs. Plate tortillas, add sautéed peppers and onions, and top with a poached egg, or eggs if you want multiple. Spoon queso over top, season with salt and pepper, and or pinch of cayenne pepper. Enjoy!


Mexican Eggs Benedict


Mexican Eggs Benedict
with salsa queso


Check out this weeks other MMAZ Queso recipes!

Better With Veggies