Follow these straightforward steps to create Mexican Eggs Benedict at home:

1. Prepare the Avocado Sauce:
– In a blender, combine the ripe avocado, lime juice, chopped cilantro, egg yolks, and Dijon mustard. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.

2. Poach the Eggs:
– Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs keep their shape.
– Crack the eggs into individual ramekins. Gently slide the eggs into the simmering water, cooking for about 3-4 minutes for soft yolks. Adjust cooking time for firmer yolks.

3. Warm the Tortillas:
– While the eggs are poaching, warm the corn tortillas in a separate skillet over medium heat until they are soft and slightly charred. You can also briefly microwave them.

4. Make the Hollandaise:
– In a small saucepan, melt the butter over low heat. Be careful not to burn it. Once melted, slowly whisk the warm butter into the blender with the avocado mixture until it’s well combined and creamy.

5. Assemble:
– Place one warm tortilla on each plate. Top with a poached egg, followed by a generous drizzle of the avocado hollandaise sauce.
– If desired, add cooked chorizo or bacon, and garnish with sliced jalapeños and extra cilantro.

6. Serve Immediately:
– Enjoy the Mexican Eggs Benedict right away for the freshest taste!