Jun 09 2026
Restaurants›Broken Yolk Cafe›Border Benedict Recipe

Border Benedict Recipe

Inspired by Broken Yolk Cafe
Time1h
Serves4

Poached eggs, seasoned carne asada, and sweet corn cakes topped with our homemade poblano sauce and fresh sliced jalapeño.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sweet Corn Cakes

Carne Asada

Poached Eggs

Poblano Sauce

Garnish

Method

Sweet Corn Cakes

  1. 1

    Prepare the Corn Mixture

    In a large bowl, combine sweet corn, cornmeal, all-purpose flour, baking powder, and salt.

  2. 2

    Add Liquid Ingredients

    In another bowl, whisk together milk and egg. Pour the liquid mixture into the dry ingredients and stir until just combined.

  3. 3

    Cook the Cakes

    In a skillet over medium heat, melt 1 tablespoon of butter. Pour 1/4 cup of the batter onto the skillet for each cake. Cook for about 3-4 minutes until bubbles form, then flip and cook for another 2-3 minutes. Repeat until all batter is used.

Carne Asada

  1. 4

    Marinate the Steak

    In a bowl, combine flank steak, olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Let marinate for at least 30 minutes.

  2. 5

    Cook the Steak

    Preheat a grill or grill pan over high heat. Cook the marinated steak for 4-5 minutes on each side for medium-rare. Remove from heat and let rest before slicing.

Poached Eggs

  1. 6

    Prepare Water for Poaching

    In a large saucepan, bring water to a gentle simmer. Add white vinegar.

  2. 7

    Poach the Eggs

    Crack each egg into a small bowl and gently slide into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.

Poblano Sauce

  1. 8

    Roast the Poblano Peppers

    Place poblano peppers under a broiler or on a grill until charred. Remove, let cool, and then peel and seed.

  2. 9

    Blend the Sauce

    In a blender, combine roasted poblano peppers, chopped onion, garlic cloves, heavy cream, salt, and black pepper. Blend until smooth.

  3. 10

    Heat the Sauce

    Pour the blended sauce into a saucepan and heat over low heat until warmed through.

Assembly

  1. 11

    Assemble the Border Benedict

    On a plate, place a corn cake, top it with sliced carne asada, a poached egg, and drizzle generously with poblano sauce. Garnish with freshly sliced jalapeño.

More from Broken Yolk Cafe