Pumpkin Mole Eggs Benedict Sopes

My sister is one of my favorite sources of inspiration when it comes to brainstorming recipe ideas. Even though she has a gluten allergy it hasn’t diminished her passion for food and cooking. I’ll often give her a call on weeknights and throw out an ingredient, theme, or food genre. We’ll then chat for an hour or so excitedly coming up with recipes that I have to make for the blog. I am so fortunate to have a family that is as appreciative of food and cooking as I am. 


Since I moved to L.A., it’s a nice way for us to connect on a weekly basis. And I’m fortunate that she never tires of these food-centric conversations. For some time now, she has been after me to make my own unique version of eggs Benedict. We both agreed that there are so many ways you could interpret the dish and it would be so much fun to play around with the traditional recipe.


When I mentioned to her that I would be partnering up with SALSAOLOGY to use their Limited Edition Pumpkin Mole in recipes for a giveaway she called and we soon sat there, drooling over the phone as we mused all the different ways this sweet and savory sauce could be used. Once again she mentioned eggs benedict. Yes! I thought, what a wonderful way to use the mole! We started going over all the different elements we could include when my eyes scanned my handwritten list—I love making lists—and I paused on the word sopes…


Eggs. Benedict. Sopes. I actually shouted this into the phone if memory serves. There was a brief pause followed by her enthusiastic approval. Done. That was it. Decision made. I decided potatoes and kale would be the perfect accompaniment along with some simple garnishes.


Sopes are extremely easy to make. They are just prepared masa (corn flour) shaped into little discs that you can top with virtually anything. See my breakfast sopes here. I season mine with a little salt and cumin and fry them in oil until they are golden and crisp. For the potato and kale has I kept it very simple—the pumpkin mole is the star of this dish along with the creamy runny yolks of the poached eggs.


These sopes were beyond anything I’ve ever had before. Unfortunately my sister couldn’t make it out the day I made them but my brother was fortunate enough to stop by. Another culinary enthusiast, he wholeheartedly approved. These will be a repeat dish in my family’s household from here on out!

What’s your favorite eggs benedict or sope recipe? Leave a comment below!



Pumpkin Mole Eggs Benedict Sopes
Serves 4
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  1. Ingredients
  2. 3 medium red potatoes
  3. 2 tbsp. Olive oil
  4. 1 12oz. Jar SALSAOLOGY Pumpkin Mole
  5. 4 cups torn kale leaves
  6. ½ tsp. smoked paprika
  7. ½ tsp. ground cumin
  8. Salt and pepper
  9. ¼ cup water + ¼ cup on the Pumpkin Mole
  10. Juice form ½ lemon
  11. 4 eggs
  12. For the Sopes
  13. 1 cup corn masa flour
  14. 2/3 cups water
  15. Pinch salt
  16. ¼ tsp. cumin, optional
  17. ¼ tsp. garlic powder, optional
  18. Vegetable oil for frying
  19. Serving Ideas
  20. Queso fresco
  21. Pepitas (pumpkin seeds)
  22. Minced shallots
  23. Chopped cilantro or parsley
  24. Lemon wedges
  1. Make the Potato Hash
  2. Preheat oven to 350°F.
  3. Place potatoes on a baking sheet and poke with a fork or knife.
  4. Bake for about 20-25 minutes until tender but not completely cooked through.
  5. When cool enough to handle, cut into ½ inch cubes.
  6. Warm jar of pumpkin mole in a small saucepan until heated through. Keep covered and ready for when it’s time to serve.
  7. Heat olive oil in a medium skillet and add potatoes.
  8. Cook until golden and crisp. Season with salt and pepper, cumin and paprika. Add in kale leaves, water and mole mixture, and lemon juice.
  9. Give it a stir and then cover. Cook for a few minutes until kale is wilted.
  10. Stir so everything is well incorporated.
  11. Make the Poached Eggs
  12. Fill a large pot with water and bring to a boil.
  13. Reduce to a gentle simmer and add in a couple Tbsp. of white vinegar (optional).
  14. Crack one egg into a small bowl.
  15. Gently stir the water to create a whirlpool and carefully add in the egg.
  16. Cook for about 2-3 minutes for a set white and runny yolk.
  17. Remove and carefully set on a plate.
  18. Repeat with remaining eggs.
  19. Make the Sopes
  20. Combine ingredients in a medium bowl and mix with hands until a sot ball forms. If the mixture is too dry add a teaspoon of water at a time until dough is moist and firm but not wet.
  21. Divide dough into four pieces and roll into balls. Carefully flatten out with hands to form a disc about ¼ inch thick.
  22. Use fingers to fold and pinch edges to make a small rim so your toppings will stay put.
  23. Heat about ½ inch of oil in skillet over medium high heat.
  24. Fry sopes 2 at a time, for about 2-3 minutes on each side or until golden brown.
  25. Place on a plate lined with paper towels to allow oil to drain before serving.
  26. Assemble
  27. Plate sopes and top with potato and kale hash.
  28. Carefully place one poached egg on each sope.
  29. Cover with pumpkin mole and whatever garnishes you’re using.
  30. Enjoy!
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