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
Scale
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.
