Today I’m sharing this yummy Tex-Mex Eggs Benedict with Spicy Hollandaise Sauce. It’s perfect for Father’s day and it’s easy to put together since it is made with leftover fajitas, plus the eggs are poached in the microwave and hollandaise sauce made in the blender!
Does your family have a “fall back” meal? Something that’s easy and can be served in lots of different ways? For us, it’s fajitas. The yummy Tex-mex flavors of the beef and chicken makes for one of our favorite meals. Of course, I do more with the meat than serving it fajita style. I use the prepared meat in quesadillas, pasta, salads, soups and even pizzas!
When we grill our fajita meat, we usually do both chicken and beef and probably do 8 to 10 pounds at once. So much easier this way, and we get multiple meals from the one grill session.
We had just about polished off our last batch of fajita meat. There was a couple of servings of beef left and it either needed to be eaten or frozen. Since everything is better with an egg on top, I figured, how yummy would a Tex-Mex version of eggs benedict be?
I served this to my hubby on a low carb tortilla- he folded it up and ate it like a delicious, street taco. For me, I left off the tortilla and it was just as yummy!
Since I’ve been using the Davidson’s Safest Choice pasteurized in the shell eggs, I’m completely over my fear of undercooked/raw eggs. (You can read more about the pasteurization process and grab a coupon here.) See all my recipes using Safest Choice Eggs here.
Before we get to the actual recipe, I want to share my favorite way to poach an egg. I use the microwave and it couldn’t be any easier.:
Add one cup of water, a tiny pinch of salt and a splash of vinegar to a microwave safe cereal bowl.
Gently crack the egg into the water
Cover with a saucer/small plate and microwave for 1 minute
One minute usually does the trick, but I always check the egg (I like my whites completely cooked) and sometimes I’ll heat it for another 5 to 10 seconds. That’s it- a perfectly poached egg!
Tex-Mex Eggs Benedict with Spicy Hollandaise Sauce
- 2 bell peppers, sliced
- 1 onion, sliced
- tbs oil
- 4 tortillas
- 8 to 12 ounces of leftover/precooked beef fajita meat (heated up)
- 4 eggs
- optional avocado as garnish
- 2 egg yolks
- 6 tbs butter (melted)
- dash of salt
- 2 to 4 tsp of Sriracha (depends how spicy you like it)
Pin the recipe here ==>
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.