If you’re craving a brunch that packs a punch in both flavor and flair, let me introduce you to the Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe. This dish takes everything classic Eggs Benedict stands for, then spins it into an irresistible fiesta of smoky chipotle sauce, spicy chorizo, and sweet, tender butternut squash. Every bite sings with fresh avocado creaminess and zesty notes, making it a bold brunch adventure you’ll want to make again and again.
Ingredients You’ll Need
These ingredients might sound simple, but each one plays a crucial role in building the layers of flavor and texture that make this dish truly special. From the sweetness of butternut squash to the rich, spicy chorizo, and the creamy tart chipotle hollandaise, every element is essential.
- Butternut squash: Its natural sweetness and firm texture create a fantastic base that replaces the traditional English muffin.
- Olive oil: Used to brush the squash, it helps achieve that gorgeous char and adds subtle richness.
- Large avocado: Adds creamy smoothness, balancing the heat and spice beautifully.
- Ground chorizo: Brings a smoky, spicy punch, creating a hearty topping for this dish.
- Large eggs: Poached to perfection, the runny yolk ties everything together with luscious silkiness.
- White vinegar: Helps the eggs hold their shape during poaching, making the process much easier.
- Jalapeno: Adds a fresh, slightly spicy kick for garnish and extra flavor.
- Chopped cilantro: Brings a bright herbal note that lifts the entire dish.
- Egg yolks: The foundation of your hollandaise, lending richness and thickness.
- Salt: Enhances all the flavors, making every bite pop.
- Lime juice: Adds fresh acidity to brighten the chipotle hollandaise.
- Chopped chipotle pepper in adobo: Delivers smoky heat, defining the unique twist on the classic sauce.
- Hot melted butter or ghee: Incorporates silky flavor and creaminess into the hollandaise, with ghee as a Whole30-friendly option.
How to Make Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
Step 1: Grill the Butternut Squash
Start by peeling and slicing the butternut squash into half-inch thick rounds. Brush each slice lightly with olive oil – this not only prevents sticking but also helps caramelize the surface during grilling. Grill over medium-high heat for about 5 to 6 minutes on each side until you see beautiful grill marks and the squash softens without becoming mushy. This grilled squash replaces bread and adds a wonderful smoky-sweet foundation.
Step 2: Make the Chipotle Hollandaise Sauce
Next up is the vibrant chipotle hollandaise. In a tall container perfect for blending, combine your egg yolks, salt, freshly squeezed lime juice, and chopped chipotle pepper in adobo. Blend them briefly to mix well. Then, slowly drizzle in the hot melted butter or ghee while blending continuously. This slow incorporation is key—it thickens the sauce to that classic, rich hollandaise texture packed with a smoky chipotle kick.
Step 3: Cook the Chorizo
While your hollandaise thickens, heat a pan over medium heat and cook your ground chorizo until it breaks apart and crisps slightly, releasing its spicy, smoky oils. This adds a hearty, flavorful bite that perks up the whole dish.
Step 4: Poach the Eggs
The poached eggs are the crown jewel of this recipe. Bring a pot of water with a splash of white vinegar to a gentle boil. Create a whirlpool by stirring the water, which helps the egg whites wrap around the yolk neatly. Crack each egg into the center, and poach for about four minutes for a perfectly runny center. This technique takes a little practice but yields impressive results every time.
Step 5: Assemble Your Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
To plate, layer two grilled butternut squash slices on each plate, then spread a generous amount of mashed avocado over the top. Spoon the sizzling chorizo on next, nestle a perfectly poached egg on each stack, and drizzle liberally with that luscious chipotle hollandaise sauce. Finish with thinly sliced jalapeno and a sprinkle of fresh cilantro to brighten the dish and add a touch of heat and color.
How to Serve Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
Garnishes
The fresh garnishes you choose can elevate this dish even further. Thin slices of jalapeno add a crisp, pleasant heat, while chopped cilantro injects herbal freshness that cuts through the richness. A few lime wedges on the side allow guests to add extra zing if they please – it’s all about customizing to your taste!
Side Dishes
This dish shines on its own but pairing it with bright, fresh sides can round out your meal perfectly. Consider a crisp green salad with a light citrus vinaigrette or a zesty black bean and corn salad to embrace the Mexican-inspired flavors. If you prefer something warm, crispy breakfast potatoes seasoned with smoked paprika also work wonders.
Creative Ways to Present
Want to wow your brunch guests? Serve the Mexican Eggs Benedict stacked high on individual rustic plates for a dramatic effect, or use cast iron skillets for a cozy, homestyle vibe. You can also turn this recipe into a buffet-friendly option by prepping all components and letting everyone assemble their own, which makes for a fun interactive meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s rare!), store the components separately. Keep the grilled butternut squash and chorizo in airtight containers in the refrigerator for up to 3 days. The hollandaise sauce is best kept chilled but used within 24 hours for optimal texture and flavor.
Freezing
This recipe isn’t ideal for freezing as the fresh ingredients like avocado and hollandaise won’t reheat well and might separate. However, you can freeze cooked chorizo in small portions to add to future meals easily.
Reheating
Reheat the grilled butternut squash and chorizo gently in a skillet over medium-low heat. Avoid microwaving hollandaise, as it can break; instead, re-whisk gently over a double boiler if needed. For the freshest experience, poach eggs fresh when ready to serve.
FAQs
Can I use regular English muffins instead of butternut squash?
Absolutely! While the butternut squash adds sweetness and a gluten-free twist, swapping in English muffins keeps it classic. The smokiness from grilled squash is unique but not essential if you prefer traditional texture.
Is chipotle pepper very spicy for this hollandaise?
Chipotle peppers add a mild to moderate smoky heat, but it’s balanced by creamy butter and lime juice. If you’re sensitive to spice, start with less chipotle and adjust to your taste.
Can I make this recipe dairy-free or paleo-friendly?
Yes! Use ghee instead of butter in the hollandaise sauce for a Paleo/Whole30-friendly version that still delivers rich flavor and silky texture.
How long does poaching the eggs take?
Poaching generally takes about 4 minutes for a perfectly runny yolk with set whites. If you prefer firmer yolks, add an extra minute or two but watch carefully to avoid overcooking.
What’s the best way to store leftover chipotle hollandaise?
Keep leftover hollandaise in a sealed container in the refrigerator and use it within 24 hours. To gently reheat, use a double boiler and whisk it slowly to prevent separating.
Final Thoughts
This Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe is truly a standout brunch that’s as fun to make as it is to eat. It brings together vibrant Mexican flavors and classic brunch comfort in a way that’s fresh, exciting, and deeply satisfying. Whether you’re cooking for a special weekend treat or hosting friends, this recipe is guaranteed to impress and delight. Give it a try – your taste buds will thank you!
Print
Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Description
Experience a vibrant twist on classic Eggs Benedict with this Mexican-inspired recipe featuring grilled butternut squash, spicy chorizo, creamy avocado, and a smoky chipotle hollandaise sauce. Perfect for a bold and flavorful brunch that combines savory, smoky, and fresh elements in every bite.
Ingredients
Produce
- 1 butternut squash
- 1 large avocado
- 1 jalapeno
- 1 tbsp chopped cilantro
Meat
- 170 grams ground chorizo
Eggs & Dairy
- 4 large eggs
- 2 egg yolks
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Pantry & Spices
- 1 tbsp olive oil
- 1 tsp white vinegar
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo
Instructions
- Grill the 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, adding a smoky depth to the dish.
- Prepare chipotle hollandaise: In a high-sided container, blend the egg yolks with salt, lime juice, and chopped chipotle pepper in adobo until smooth. Slowly drizzle in the hot melted butter or ghee while blending continuously to emulsify the sauce until it thickens into a rich, creamy hollandaise with a smoky, spicy kick.
- Cook the chorizo: In a pan over medium heat, cook the ground chorizo, breaking it into crumbs with a spatula, until fully browned and cooked through. This adds savory spiced meatiness to the dish.
- Poach the eggs: Bring a pot of water with white vinegar to a gentle boil. Stir the water to create a whirlpool, then carefully crack the eggs into the center 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 plate, layer two grilled butternut squash slices. Add a layer of mashed avocado on top, followed by spoonfuls of the cooked chorizo. Place a poached egg on each stack, drizzle generously with the chipotle hollandaise sauce, and finish by garnishing with sliced jalapenos and chopped cilantro for a fresh, spicy finish.
Notes
- For a Paleo or Whole30 version, use ghee instead of butter in the hollandaise sauce.
- You can adjust the amount of chipotle pepper to control the spiciness of the hollandaise.
- Ensure the water for poaching eggs is at a gentle simmer to avoid breaking the eggs apart.
- The butternut squash slices can be roasted if a grill is not available.
- This recipe serves 2; scale ingredients accordingly for more servings.
