I mentioned a while ago that brunch is one of my favourite things lately. A good breakfast is the best way to start the day, but it's not something I have much time for in the week so when we get the time to cook a proper breakfast or brunch, it always feels quite special. I particularly love making it at home because food is one of my favourite ways to show the people I love how much I care and I think friends and family always appreciate the gesture of some good, home cooked food to start off the day. It gives us some time to sit down together and really connect before everyone goes and does their own thing for the rest of the day. So it might seem twee, or overrated, but for me brunch is pretty much the best meal. Or at least in joint first place with cake. (If anyone has any breakfast cake recipes send 'em my way please!)
So when British Lion Eggs invited me to create a recipe for them, how could I say no? Eggs are a breakfast staple, so it was the perfect opportunity to share another brunch recipe with you. They're perfect for breakfasts, or actually any meal, because they're so versatile and if you shop around even lovely free range eggs can be picked up pretty cheap. My current favourites are poached eggs but I'm terrible at making them in a pan (I'm going to blame my electric hobs here, because they are the worst) so I was very excited to try out my Andrew James egg boiler* for this recipe, so I could finally get poached eggs at home. The instructions it came with made no sense and the eggs come out triangular instead of as cute little fluffy poached egg balls (which is why they look a bit peculiar in these photos) but after some googling I can now have poached eggs that work every time, so it's a pretty good addition to my kitchen that lead to this - my mexican inspired eggs benedict.
This combines all of my favourite breakfast things, the classic eggs benedict with poached eggs, bacon and hollondaise sauce but with some avocado (because bacon and avocado is the food combo to rule all food combos), limes and some spicy mexican goodness. I used my favourite chilli sauce for this, the crazy hot chilli and lime from Crazy Fred's, but you could use any hot sauce you want, depending on how hot you want it to be. The whole thing comes together in about half an hour, less if you're better at multitasking than I am, so its a great, filling breakfast and will serve 2-4 people depending on how hungry everyone is!
For more egg recipes check out British Lion Eggs website. Let me know what you think of this mexican brunch idea or what your favourite breakfasts are right now in the comments :)
*British Lion Eggs kindly sent me an egg boiler to create this recipe with. All opinions are my own.
Mexican Eggs Benedict Recipe
4 poached eggs
4 slices of cooked bacon
1 large avocado
1/2 lime (juice only)
1/2 tsp paprika
1 tsp black pepper
1/2 tsp salt
2 english muffins (cut in half to make 4 pieces and toasted)
For the Chilli Hollondaise
1/2 lime (juice only)
4 egg yolks
150g melted butter
2 tsp of hot chilli sauce (I used this)
Peel and roughly mash the avocado with the lime juice, salt, pepper and paprika powder. Set to one side while you make the hollondaise.
In a heatproof bowl, whisk the eggs briskly for until smooth and lump free. Whisk in the lime juice. Heat water in a small saucepan (it needs to be the right size for the bowl to sit on top), keep the low enough that it is simmering but not boiling. Place the bowl on top and slowly add in the butter, whisking constantly, until well combined. You'll need to do this slowly and gently so as not to cook the eggs too quickly and split the mixture. Once smooth and combined, remove from the heat and stir through the chilli sauce.
Spread one side of each muffin half with avocado, then top with a slice of bacon, a poached egg and a large helping of the chilli hollondaise.