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Exploring the vibrant flavors of Mexican cuisine can be both exciting and fulfilling. For women of today who are looking for a delicious yet nutritious breakfast option, Mexican Eggs Benedict presents an enticing culinary adventure. This dish combines traditional elements of the classic Eggs Benedict with a delightful Mexican twist, featuring creamy avocado, hearty black beans, and zesty salsa verde. Imagine starting your day with a plate that not only looks stunning but also packs a punch of flavor and nutrition. Join us as we dive into this flavorful recipe, perfect for a weekend brunch or a special morning treat.

Mexican Eggs Benedict - Women of Today

Looking to spice up your breakfast routine? Try Mexican Eggs Benedict, a delicious blend of poached eggs, creamy avocado, hearty black beans, and zesty salsa verde, all served on warm corn tortillas. This dish isn't just tasty; it's packed with nutrition and perfect for any brunch occasion. Experience a culinary adventure that celebrates the flavors of Mexico and the creativity of women chefs. Explore this vibrant recipe and elevate your mornings! #BreakfastInspiration #MexicanCuisine #HealthyEating #WomenEmpowerment #CulinaryAdventure
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Ingredients
  

4 large eggs

2 corn tortillas

1 ripe avocado, sliced

1 cup black beans, cooked and seasoned

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

1/2 cup salsa verde

1 tsp lime juice

Salt and pepper to taste

Cooking spray (or a small amount of oil)

Instructions
 

Begin by poaching the eggs. Bring a pot of water to a gentle simmer and add a dash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on paper towels.

    While the eggs are cooking, heat a skillet over medium heat and lightly coat it with cooking spray. Warm the corn tortillas for about 1 minute on each side until they are soft and pliable.

      Assemble the base of the dish by placing each tortilla on a plate. Layer them with black beans, followed by avocado slices.

        Carefully place a poached egg on top of the avocado on each tortilla.

          Drizzle the salsa verde over the eggs and sprinkle with crumbled queso fresco and fresh cilantro.

            Finish with a squeeze of lime juice and season with salt and pepper to taste.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 2