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
Scale
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.
