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
Scale
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.
