Ryan Durrell: Dad of All Trades


Classic Egg Dish Twist - Huevos Benedicto

What would happen if Eggs Benedict headed for the border and never looked back?

I like Eggs Benedict and I like Mexican food. One over-caffeinated morning I wondered, "What if they had a baby?" and this meal was the result. I call it Huevos Benedicto.

Ingredients (makes 4)

1 Large (12") Flour Tortilla

2 Tbsp Vegetable Oil

4 Eggs

4 Tbsp Milk

Salt and Pepper (to taste)

1-2 Avocados

1 Tbsp Onion, finely chopped

1 Lime

1 Tbsp Cilantro, finely chopped

1 Tbsp Pickled Jalapeños, finely chopped

8 Tbsp Salsa

4 Tbsp Sour Cream


In a large frying pan, heat some vegetable oil and fry your tortillas until they are crispy with spots of brown.  Remove, cut into quarters, and set aside.

Smoosh* an avocado with a fork and add very finely chopped onion, cilantro and pickled jalapeños to taste.  Squeeze in about half a lime's worth of juice for each avocado you used, and stir/smoosh until the guacamole is the consistency you like.  You'll need about 1/4 to a 1/3 of an avocado for each Huevos Benedicto ("HB") you intend to make.

* "Smoosh" is a technical culinary term I made up that is interchangeable with mash.

You can fry them, poach them, scramble them, or microwave them if you want.  I decided to roll with a thin omelet and fold it (as seen in the picture).  For this, beat your eggs and add about a tablespoon of milk for each egg used and add salt and pepper to taste.  Cook on medium-low heat in a non-stick frying pan (butter or oil is a good idea) until the egg is cooked through. Use one egg for each HB.

Place a quarter of a crispy tortilla on a plate.  Slap a dollop of guacamole on the tortilla.  Put some egg on the guacamole. Drop a couple tablespoons of salsa on the egg. And finish with a tablespoon of sour cream on the salsa.  If your feeling frisky, you can even sprinkle some fresh chives or some of your left over cilantro on the very top.