If you’re ready to take your brunch game to the next level, this Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe is just the dish to get you there. It’s a vibrant, flavor-packed twist on the classic, swapping out the English muffin for smoky grilled butternut squash and adding spicy chorizo with a creamy chipotle hollandaise that sings with just the right amount of kick. This recipe brings together the heartiness of roasted squash, the zing of jalapeños, and the richness of perfectly poached eggs in a way that feels cozy, indulgent, and completely unforgettable.
Ingredients You’ll Need
Putting together this Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe is easier than you might think. Each ingredient plays a crucial role: the squash offers a tender, lightly sweet base, the chorizo brings savory spice, and the chipotle hollandaise lends a smoky, creamy finish that ties it all together beautifully.
- Butternut squash: Adds a smooth, sweet foundation that replaces traditional bread with a nutritious twist.
- Olive oil: Helps grill the squash to golden perfection with just the right crispness.
- Avocado: Provides a creamy, cooling layer that contrasts the spice of chorizo and chipotle.
- Ground chorizo: Delivers bold, smoky, and slightly spicy flavor essential for that Mexican flair.
- Large eggs: The star of eggs Benedict, perfectly poached to ooze that luscious yolk.
- White vinegar: Assists in poaching eggs by helping the whites set up tenderly.
- Jalapeño: Adds a fresh, spicy pop as a garnish to brighten every bite.
- Chopped cilantro: Brings fresh herbal notes that keep the dish lively and balanced.
- Egg yolks: The base for your rich chipotle hollandaise sauce.
- Salt: Enhances all the layers of flavors throughout the dish.
- Lime juice: Injects a zesty brightness that cuts through the richness perfectly.
- Chopped chipotle pepper in adobo: Provides the smoky heat that defines the hollandaise.
- Hot melted butter or ghee: Creates the silky texture of the chipotle hollandaise; ghee is great for Paleo and Whole30 variations.
How to Make Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
Step 1: Prepare and Grill the Butternut Squash
Start by peeling your butternut squash and slicing it into half-inch thick rounds that will serve as the “bread” of this dish. Brush each slice with olive oil to keep them from sticking and to encourage a nice char. Grill over medium-high heat for about 5 to 6 minutes on each side, allowing those natural sugars to caramelize and impart a lovely smoky flavor and tender texture.
Step 2: Make the Chipotle Hollandaise
Blend the egg yolks, salt, lime juice, and chopped chipotle peppers in a tall container to create a smooth mixture. While blending continuously, slowly drizzle in the hot melted butter or ghee to emulsify the sauce until it thickens into that rich and creamy hollandaise texture. This vibrant sauce will bring the ideal balance of smoky heat and tangy richness.
Step 3: Cook the Chorizo
In a skillet over medium heat, cook the ground chorizo until it’s crumbly and browned. This not only releases its delicious spices but also ensures no greasy clumps will overwhelm your eggs Benedict. Set it aside once crispy and fragrant—you’ll want those bits evenly distributed on your plate for every bite.
Step 4: Poach the Eggs
Bring a pot of water with the white vinegar to a gentle boil, then reduce to a simmer. Stir the water to create a gentle whirlpool, which helps the egg whites wrap nicely around the yolk. Crack each egg into the water and poach for approximately four minutes, resulting in perfectly cooked eggs with tender whites and luscious, runny yolks.
Step 5: Assemble Your Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
Layer two slices of your grilled butternut squash on each plate. Spread a generous portion of mashed avocado over the squash, then add a spoonful of the crumbly chorizo. Top with a beautifully poached egg, and drizzle that luscious chipotle hollandaise over everything. Garnish with slices of fresh jalapeño and chopped cilantro for bursts of spice and freshness that complete this masterpiece.
How to Serve Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
Garnishes
To truly elevate your presentation and flavor, fresh jalapeño slices bring lively heat while a sprinkle of chopped cilantro adds bright, herbal notes. These simple garnishes add color and a refreshing kick that contrasts wonderfully with the smoky, creamy hollandaise and rich chorizo.
Side Dishes
Pair this Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe alongside crispy roasted potatoes or a vibrant mixed green salad. The sides keep the meal balanced: the potatoes add comfort, while the salad keeps things light and fresh, allowing the eggs Benedict to remain the star of the show.
Creative Ways to Present
Serve your dish on colorful, rustic plates or wooden boards to bring out the vibrant autumnal colors of the squash and the bold hues of the hollandaise. You can also add a sprinkle of cotija cheese or a few pickled red onions for an extra punch of flavor and texture. Getting creative with presentation helps make brunch feel special and memorable.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe, store the components separately in airtight containers in the refrigerator. Squash, chorizo, and hollandaise sauce will keep well for up to two days, while fresh poached eggs are best enjoyed immediately.
Freezing
While some parts like the hollandaise sauce and poached eggs don’t freeze well, you can freeze cooked butternut squash slices and cooked chorizo for up to two months. Defrost them gently in the refrigerator before reheating to retain their texture and flavor.
Reheating
Gently reheat the butternut squash and chorizo in a skillet over low heat or in the oven at a low temperature. Reheat the chipotle hollandaise gently in a warm water bath, whisking occasionally to maintain its emulsification. Avoid the microwave for the hollandaise to keep the sauce from separating.
FAQs
Can I substitute the butternut squash with another vegetable?
Absolutely! Roasted sweet potatoes or even portobello mushroom caps work beautifully as a base if you want to try a different texture or flavor. Just be sure to grill or roast them until tender.
Is this recipe spicy? How can I adjust the heat?
The chipotle hollandaise and jalapeño garnish do add spiciness, but you can always reduce the amount of chipotle pepper or omit the jalapeño slices to suit your preferred heat level.
Can I make the chipotle hollandaise dairy-free?
Yes! Use ghee, clarified butter, or a plant-based butter alternative as directed in the recipe. Just ensure it’s hot when you drizzle it into the egg yolks to achieve the right sauce consistency.
What is the best way to poach eggs for this dish?
Creating a gentle whirlpool in simmering water with a dash of vinegar helps the egg whites wrap tightly around the yolks. Use fresh eggs for the best results, and time the poaching around four minutes for a soft, runny yolk.
Can I prepare any part of this recipe in advance for a brunch party?
You can grill the butternut squash, cook the chorizo, and even make the chipotle hollandaise ahead of time. Store them properly chilled and assemble with freshly poached eggs just before serving for maximum flavor and impressiveness.
Final Thoughts
This Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe is a game changer for anyone who loves bold flavors and creative takes on brunch classics. It’s warm, colorful, and packed with layers of smoky, spicy, and creamy goodness that feel like a celebration in every bite. Trust me, once you try it, it will quickly become your go-to weekend treat for sharing with friends and family.
Print
Spring Cake Recipe to Celebrate Spring’s Sweetness and Joy Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Brunch
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Description
Mexican Eggs Benedict offers a bold twist on the classic brunch favorite by replacing English muffins with grilled butternut squash slices and adding spicy, smoky chipotle hollandaise sauce. This vibrant dish combines creamy avocado, savory chorizo, and perfectly poached eggs for a flavorful and satisfying meal that showcases Mexican-inspired ingredients for a unique brunch adventure.
Ingredients
Butternut Squash Base
- 1 butternut squash
- 1 tbsp olive oil
Protein and Toppings
- 170 grams ground chorizo
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeno
- 1 tbsp chopped cilantro
- 1 large avocado
Chipotle Hollandaise Sauce
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Instructions
- Prepare and Grill Butternut Squash: Peel the butternut squash and slice it into half-inch thick slices. Brush each slice generously with olive oil, then grill them over medium-high heat for about 5-6 minutes on each side until tender and nicely charred.
- Make Chipotle Hollandaise: In a high-sided container, blend together the egg yolks, salt, lime juice, and chopped chipotle pepper in adobo. While continuously blending, slowly drizzle in the hot melted butter or ghee until the sauce thickens into a smooth hollandaise.
- Cook Ground Chorizo: In a skillet over medium heat, cook the ground chorizo until it becomes crumbly and fully cooked through, releasing its aromatic spices and rich flavors.
- Poach Eggs: Bring a pot of water to a gentle boil and add the white vinegar. Stir the water to create a whirlpool effect and carefully add the eggs one at a time. Poach each egg for about four minutes until the whites are set but yolks remain runny.
- Assemble the Dish: On each serving plate, layer two grilled butternut squash slices. Top with mashed avocado, a generous spoonful of cooked chorizo, and one poached egg. Drizzle the chipotle hollandaise sauce over the top and garnish with sliced jalapeños and chopped cilantro for a fresh, spicy finish.
Notes
- Use ghee instead of butter for a Paleo or Whole30-compliant version.
- Adjust the amount of chipotle pepper to control the spice level to your preference.
- Ensure the water is at a gentle boil for perfectly poached eggs to prevent them from breaking apart.
- You can substitute grilled sweet potato slices if butternut squash is unavailable.
- This recipe serves two, but can be scaled up for larger groups.
