I am a sucker for eggs benedict and anything Mexican food related. After several trips to Cancun, Cozumel, the Mayan Riviera, and a special trip to Zoetry’s Paraiso de la Bonita in Puerto Morelos, I found a trend to my ordering of breakfast…Huevos Rancheros. This is a terrific recipe to to add a little kick to your morning, or to impress guests for brunch.

Huevos Rancheros Benedict


6 cups water
2 tbsp. vinegar
2 tsp. butter
2 fresh 4″ corn tortillas
4 oz. chorizo sausage
2 tbsp. guacamole
2 oz. cooked pinto beans
1/2 cup tomato salsa
2 large eggs
1 bunch cilantro, chopped
2 tbsp. lime juice
2 tsp. olive oil
Salt and pepper to taste


Bring 6 cups of water to a boil. Reduce to a simmer and add 2 tablespoons of vinegar.

Using a skillet, melt the butter over medium heat. Once the butter has melted, add the tortillas and toast them until they are light golden brown and crispy on both sides.

Remove the tortillas from the skillet and place them on a paper towel.

In the same skillet, cook the chorizo sausage on medium heat until browned. Remove from heat and set aside.

Layer the guacamole, chorizo sausage, pinto beans and tomato salsa onto the tortillas.

Poach the eggs in the simmering vinegar water for approximately 3-4 minutes. Remove them with a slotted spoon and place them on top of the layered ingredients.

In a small bowl, mix the cilantro, lime juice, salt, pepper and olive oil. Place the mixture evenly on top of the eggs.

Recipe & Photo: Tommy Bahama

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