Cheesy Tostada Breakfast Eggs Benny

This Mexican-inspired eggs Benny makes a hearty and satisfying weekend breakfast or brunch. Filled with Balderson Monterey Jack with Hot Peppers Cheddar Cheese slices, it’s sure to add a kick to your morning.




Sour Cream-Lime “Hollandaise”:

  1. In a small bowl, stir together sour cream, mayonnaise, lime juice, cilantro, mustard, lime zest, salt, cumin and cayenne until blended; set aside.

Tostadas :

  1. Preheat broiler. Pour enough oil into small skillet to come 1/2 – inch (1 cm) up the side; heat over medium heat. Working in batches, fry corn tortillas for 2 to
    3 minutes or until golden brown and crisp; drain on paper towel –lined tray.
  2. In large skillet set over medium heat, cook chorizo for 8 to 10 minutes or until cooked through and browned.
  3. Spread refried beans evenly over each tortilla. Top with chorizo, poached egg and cheese slice. Transfer to baking tray; broil for 1 to 2 minutes or just until cheese is melted. Spoon Sour Cream – Lime “Hollandaise” over top just before serving.


  • For poached eggs, fill sauce pan with enough water to come 3 inches (8cm) up side; heat to gentle simmer. Stir in 2 tsp (10 mL) vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water,gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon. Drain well on paper towel.
  • Garnish with pickled or fresh sliced jalapeño peppers if desired.
  • For quicker preparation, use store-bought tostadas



Sour Cream-Lime “Hollandaise”:

  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) mayonnaise
  • 1/4 cup (60 mL) lime juice
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) finely grated lime zest
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground cumin
  • Pinch cayenne pepper


  • Vegetable oil, for frying tortillas
  • 8 corn tortillas (5 inch /13 cm)
  • 12 oz (350 g) fresh chorizo sausage, casing removed
  • 1 cup (250 mL) refried black beans
  • 8 eggs, poached

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