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This Mexican Eggs Benedict is made with a Chile con Queso instead of Hollandaise sauce! It’s super tasty and perfect for breakfast (or breakfast for dinner)!
Thank you Thomas’ English Muffins for sponsoring this Chile con Queso Egg Benedict post. All opinions expressed are my own, as usual.
If you have eggs left over from NOT hard boiling and dying them for Easter because you’re a mom and forgot (ahem…) OR if you’re just sick of scrambled eggs, then I have a delicious breakfast or brunch option for you that you’re going to love! Friends, meet my new invention: Chile Con Queso Eggs Benedict. Basically, a regular Eggs Benedict with a Mexican spin, thanks to some cumin and cilantro compound butter and homemade queso instead of hollandaise sauce.
YOU GUYS. It’s so creamy, cheesy and delicious! The queso laced with green chiles, tomatoes, and sausage smothered over the buttery English muffin and the runny poached egg will have you drooling in no time. It’s a fancier, more time-consuming meal but don’t let that stop you from making this! It really is just a bunch of simple steps that take a little longer when put in order consecutively. I’ll walk you through it and turn you into a believer 😉
But before we dive head first into flavor town, here’s a little fun fact: the English Muffin was created in 1880 in NYC by a guy named Samuel Bath Thomas in a building in Chelsea (where the original ovens still sit today.) So cool, right? Especially since Chelsea is just a few subway stops away from my apartment! So, for this recipe, I used Thomas’. I HAD TO! It’s the original!
Here are a few photos of the process and as usual, you can grab the recipe card by scrolling down to the bottom of my post.
Here are the English Muffins I used. You’ll want to look for this package at the store in the refrigerator section!
Split these guys in half using a fork (yes, fork!) to ensure you get optimal nooks and crannies for holding all that butter and egg yolk and queso!! Full disclosure: this is not a low-fat recipe, but holy moly it’s delicious. The signature Nooks & Crannies texture of Thomas’ English Muffins are perfect for this recipe.
Add poached eggs to your English Muffins. (Cooked in simmering water, spiked with white vinegar and drained on paper towels before adding to the english muffins…more details in the recipe card.)
The last thing to add is some queso and any fresh toppings you have. Here I added some homemade pico, but avocado, cilantro, chives, pepper, etc.. would all be good options.
Once you pour over that queso, serve immediately! Cold queso isn’t the best, so the warmer you can serve it, the better. Besides that little caveat, this recipe is as straightforward as they come…and much less daunting than homemade hollandaise!
Anyways, that’s it for now. Enjoy, friends!! Have a great day! xo
Chile Con Queso Eggs Benedict
for the compound butter-
- 8 tablespoons butter softened
- 1 teaspoon ground cumin
- 2 tablespoons cilantro chopped
for the queso-
- 8 oz. breakfast sausage casings removed
- 1 tablespoons salted butter
- 1/2 yellow onion finely diced
- 1 lb. Velveeta Cheese or American Cheese, cubed
- 4 oz. Monterey Jack Cheese shredded
- 10 oz. mild diced tomatoes and green chiles drained
- 4 oz. diced green chiles mild
- 6 oz. evaporated milk
- salt and pepper to taste
- 8 large eggs
- white vinegar for poaching
- 4 Thomas English Muffins halved
Any desired toppings:
- pico de gallo
- sour cream
- cilantro etc.
- In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
- To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
- Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
- Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
- To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.