Give a classic eggs Benedict recipe a major upgrade by adding Latin American flavors to the mix. Expertly seasoned pork belly, fresh guacamole, and a DIY chipotle sauce are going to give you a concoction that's so delicious that you'll want to have this dish for breakfast, lunch, and dinner all week long.

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Pork Belly and Guac Benedict Recipe:

¼ onion, quartered

4 slices pork belly

10–12 peppercorns

Dash of cumin

Dash of salt

¼ cup orange juice

Pork belly

Preheat oven to 400 degrees. Mix the onion, peppercorns, cumin, salt, and orange juice in a bowl to create a marinade. Let pork belly sit in the mixture for 30 minutes in a baking pan in a refrigerator, then remove the liquid and bake in oven until browned and toasted.

For Guacamole:

1 avocado

¼ red onion, diced

1 T cilantro, chopped

Salt and pepper

Olive oil

Lime juice

Place the avocado, red onion, cilantro, salt, and pepper together in a bowl and mash with a fork. Add olive oil and lime juice to taste and set aside.

For Chipotle Sauce:

1 cup of Mexican crema (or crème fraîche)

1–2 chipotle peppers in adobo, strained (be careful, they’re hot!!)

1 clove of garlic

Combine Mexican crema, chipotle peppers, and garlic together in a blender and refrigerate the sauce until ready to serve.

Finally, poach an egg in simmering water (stay tuned for a video on this) and then it's time to assemble the dish. Layer the pork belly, guacamole, and poached egg with a spoonful of chipotle sauce over a piece of cornbread and enjoy!

Recipe by Tulio Espinoza