HERDEZ® Eggs Bandito

HERDEZ® Eggs Bandito

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"Based on a recipe for eggs Benedict, this version is spiced up to get your taste buds going. Like most spicy recipes, you can tweak it to your tastes."
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35 m servings 1001 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1001 kcal
  • 50%
  • Fat:
  • 72.3 g
  • 111%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 719 mg
  • 240%
  • Sodium:
  • 1331 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Fill the bottom of a double boiler half-full with water (top of double boiler should not touch the water). Bring water to simmer over medium-high heat. In the top of the double boiler over the simmering water, whisk together egg yolks, lime juice, chipotle powder, Mexican cooking sauce, and 1 tablespoon water.
  2. Gradually whisk the melted butter into the egg yolk mixture, a little at a time. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in garlic salt, then turn off heat. Place a lid on pan to keep sauce warm.
  3. To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer over medium-high heat; add vinegar. Swirl water to make a "whirlpool" then carefully break eggs, one at a time, into the middle of "swirl", and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
  4. While eggs are poaching, cook chorizo in a medium skillet over medium-high heat until cooked through. It will retain its bright red color (the spices) so check the temperature to ensure doneness. An instant-read thermometer should read 160 degrees F (70 degrees C). Remove from heat when done.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler to low setting.
  6. Arrange the bolillo rounds on a baking sheet and toast lightly under the broiler, about 2 minutes per side. Place a few bolillo rounds (size will vary) on each plate and top each serving with 1/4 C of cooked chorizo. Top the sausage with two poached eggs. Drizzle with bandito sauce, and sprinkle with chopped cilantro and/or lime wedges. Serve immediately.


  • Cook's Notes:
  • If you have cooked (hard) Spanish-style chorizo, slice it thinly and heat in a skillet.
  • If the hollandaise sauce separates, give it a quick whisk to re-mix.


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The lime pairs perfectly with the chorizo. Could definitely be hotter, but a great recipe as is.

Made this this morning for family that are visiting. Everyone loved this. Followed the recipe exactly. Thanks so much for the recipe

Fantastic. Family of 5, 2 dozen eggs so if you making this prepare for 2nds.

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