If you’re craving a brunch that combines bold flavors with a vibrant twist, then Mexican Eggs Benedict: A Bold Brunch Adventure Recipe is exactly what you need. This recipe takes the classic elegance of Eggs Benedict and infuses it with the smoky, spicy, and rich tones of Mexican cuisine, replacing the English muffin with grilled butternut squash and topping it all off with chipotle hollandaise. The result is a plate that’s visually stunning and bursting with texture and flavor, perfect for impressing friends or simply treating yourself to a memorable weekend feast.
Ingredients You’ll Need
This dish shines because of its straightforward but thoughtfully chosen ingredients. Each component plays a key role in building layers of flavor, from the creamy avocado balancing spicy chorizo, to the smoky chipotle kick in the hollandaise, and the slightly sweet, tender butternut squash replacing traditional bread.
- Butternut squash: Acts as a hearty, naturally sweet base that grills beautifully with a bit of caramelization.
- Olive oil: Adds richness and helps achieve that perfect grilled texture on the squash slices.
- Large avocado: Mashed for a creamy, cooling element that pairs brilliantly with the spicy chorizo.
- Ground chorizo: Provides a spicy, savory meatiness that’s essential for authentic Mexican flavor depth.
- Large eggs: Perfectly poached for that eggy richness and runny yolk that ties everything together.
- White vinegar: Added to poaching water to help the eggs set neatly.
- Jalapeño: Thinly sliced for fresh heat and vibrant color as garnish.
- Chopped cilantro: A must-have herb to brighten and elevate the flavors.
- Egg yolks: The base for the luscious chipotle hollandaise sauce.
- Salt: Enhances all flavors, especially in the hollandaise sauce.
- Lime juice: Adds a tart brightness that balances the richness.
- Chopped chipotle pepper in adobo: Gives the hollandaise a smoky, spicy depth that’s hard to resist.
- Hot melted butter (or ghee): Gently incorporated into the hollandaise for silky, rich texture. Use ghee if you prefer Paleo or Whole30-friendly options.
How to Make Mexican Eggs Benedict: A Bold Brunch Adventure Recipe
Step 1: Grill the Butternut Squash
Start by peeling and cutting the butternut squash into half-inch thick slices. Brushing these slices with olive oil is key to locking in moisture and adding a golden-brown char when grilled. Place them over medium-high heat for about 5 to 6 minutes each side until tender with those beautiful grill marks that add both flavor and texture contrast to the dish.
Step 2: Whip Up the Chipotle Hollandaise
This is where the magic truly happens. Blend egg yolks, salt, lime juice, and chopped chipotle pepper in a high-sided container. As the blend thickens, slowly drizzle in hot melted butter or ghee to create a silky, rich sauce. The smoky heat of the chipotle paired with the citrusy lime makes this hollandaise a sublime topping unlike any you’ve tried before.
Step 3: Cook the Chorizo
In a pan over medium heat, cook your ground chorizo until it breaks into small, crumbly pieces and gets nice and browned. This step enhances the chorizo’s spicy flavors and provides a juicy, savory component that complements the creamy avocado and eggs perfectly.
Step 4: Poach the Eggs
Bring a pot of water to a gentle boil and add white vinegar to help the egg whites set quickly. Create a gentle whirlpool with a spoon and carefully crack eggs one at a time into the water. Let them poach for about four minutes for a delicate, runny yolk—this is essential for that classic Eggs Benedict drip factor.
Step 5: Assemble Your Bold Brunch
Now comes the fun part. On each serving plate, stack two grilled butternut squash slices, spread a generous layer of mashed avocado, spoon on the seasoned chorizo, and top with a perfectly poached egg. Drizzle with the smoky chipotle hollandaise, and finish with fresh jalapeño slices and chopped cilantro as vibrant, flavorful garnishes that make the dish pop.
How to Serve Mexican Eggs Benedict: A Bold Brunch Adventure Recipe
Garnishes
Fresh jalapeño slices and chopped cilantro are the perfect finishing touches, lending a fresh, crisp kick and herbal brightness to this bold brunch dish. You can also sprinkle on a pinch of smoked paprika for an extra smoky aroma or add avocado slices for garnish if you want to enhance the presentation and texture even more.
Side Dishes
This recipe pairs beautifully with light, refreshing sides. Consider serving with a simple mixed greens salad with lime vinaigrette or some warm, crispy tortilla chips with salsa. A side of refried beans or black beans also works well for a hearty balance that stays true to the Mexican theme.
Creative Ways to Present
For a festive brunch gathering, try serving Mexican Eggs Benedict family-style on a large wooden board topped with extra cilantro and lime wedges. Alternatively, use individual cast-iron skillets for each serving to keep the eggs warm while adding rustic charm. You could also swap out the butternut squash for grilled sweet potato rounds for a slightly different twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the grilled butternut squash, chorizo, and chipotle hollandaise separately in airtight containers in the refrigerator. The avocado and poached eggs are best enjoyed fresh, but you can mash remaining avocado with lime juice to slow browning and store it tightly covered.
Freezing
The chorizo can be frozen successfully if you want to prepare ahead, but avoid freezing the poached eggs or hollandaise, as the texture and consistency will suffer. The grilled squash also does not freeze well, so it’s best to prepare it fresh when ready to serve.
Reheating
Reheat chorizo gently in a pan over low heat to prevent drying out. For the butternut squash, rewarm in a skillet or oven at low heat to maintain its firm texture and prevent sogginess. Hollandaise sauce should be warmed gently in a double boiler or microwave at a very low power setting while whisking continuously to avoid splitting.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the chorizo for a plant-based sausage or spiced mushrooms and replace the eggs with poached tofu or vegan egg substitutes. For the hollandaise, use vegan butter and aquafaba in place of eggs to keep the sauce rich and creamy.
What if I don’t have chipotle peppers in adobo?
You can substitute with smoked paprika and a pinch of cayenne pepper for heat, although the smoky depth from chipotle is unique. Alternatively, use a small amount of hot sauce mixed into your hollandaise for a different but still spicy twist.
How do I know when the poached eggs are perfectly cooked?
The ideal poached egg should have firm whites that hold their shape but a yolk that remains delightfully runny inside. Four minutes in gently simmering water typically produces this result, but you can adjust by a minute more or less depending on your preference.
Can I prepare the chipotle hollandaise ahead of time?
You can make the hollandaise sauce shortly before serving, but it’s best enjoyed fresh. If needed, you can prepare it an hour in advance and keep it warm in a thermos or over a very gentle heat, whisking occasionally to prevent separation.
Is butternut squash a good substitute for English muffins?
Yes! The butternut squash offers a sweet and slightly firm base that absorbs surrounding flavors beautifully. This makes for a gluten-free, nutrient-dense alternative that also adds unique color and taste to the classic Eggs Benedict template.
Final Thoughts
If you’re ready to elevate your brunch game with something vibrant, satisfying, and bursting with bold Mexican-inspired flavors, I can’t recommend Mexican Eggs Benedict: A Bold Brunch Adventure Recipe enough. It’s a personalized twist on a beloved classic that feels indulgent but fresh and nourishing. Treat yourself, invite loved ones, and watch how this dish transforms your brunch experience into a joyful celebration of flavor.
Print
Mexican Eggs Benedict: A Bold Brunch Adventure Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Brunch
- Method: Grilling
- Cuisine: Mexican-inspired
Description
Mexican Eggs Benedict offers a bold twist on the classic brunch favorite by substituting English muffins with grilled butternut squash slices and topping with spicy chipotle hollandaise, creamy avocado, and savory chorizo. This vibrant and hearty dish combines smoky, spicy, and fresh flavors, delivering a satisfying meal perfect for adventurous brunch lovers.
Ingredients
Squash and Toppings
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado
- 170 grams ground chorizo
- 1 jalapeno
- 1 tbsp chopped cilantro
Eggs and Poaching
- 4 large eggs
- 1 tsp white vinegar
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
- Grill Butternut Squash: Peel and slice the butternut squash into half-inch thick slices. Brush each slice with olive oil to prevent sticking and enhance flavor. Grill the slices over medium-high heat for 5-6 minutes per side until tender and slightly charred.
- Prepare Chipotle Hollandaise: In a high-sided container or blender, combine egg yolks, salt, lime juice, and chopped chipotle pepper in adobo. Blend the mixture while slowly drizzling in the hot melted butter or ghee until the sauce thickens to a creamy consistency.
- Cook the Chorizo: Heat a pan over medium heat and cook the ground chorizo, stirring frequently until it becomes crumbly and fully cooked through. Remove from heat and set aside.
- Poach the Eggs: Bring a pot of water with the white vinegar to a gentle boil. Stir the water to create a whirlpool, then gently slip in the eggs one at a time. Poach each egg for about four minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Mexican Eggs Benedict: On each plate, place two grilled butternut squash slices as the base. Spread or mash the avocado over the squash, then spoon generous portions of the cooked chorizo on top. Place a poached egg over the chorizo, drizzle with the chipotle hollandaise sauce, and garnish with sliced jalapeños and chopped cilantro for an added kick and freshness.
Notes
- Using ghee instead of butter makes this dish compliant with Paleo and Whole30 diets.
- Adjust jalapeño quantity based on your spice tolerance.
- Ensure the water for poaching eggs is at a gentle simmer, not a rolling boil, to keep eggs intact.
- The chipotle hollandaise can be prepared ahead and warmed gently before serving.
