Welcome, food enthusiasts! Today, we’re diving into a unique twist on a breakfast classic, the Mexican Eggs Benedict. If you’re looking to spice up your morning routine, this recipe is sure to become a new favorite. With the perfect blend of smoky chorizo, creamy avocado, and a tangy Chipotle Hollandaise sauce, this dish is both delicious and visually stunning. So, let’s get started on this culinary adventure and bring a taste of Mexico to your table!
Introduction
The Mexican Eggs Benedict is a delightful spin on the traditional brunch staple. Infused with the bold flavors of chorizo, jalapeños, and a zesty Chipotle Hollandaise, this dish brings a vibrant and spicy flair to your plate. Originating from the concept of combining Mexican ingredients with classic breakfast components, this recipe is perfect for those looking to elevate their brunch game. The combination of poached eggs, avocado, and a buttery hollandaise is comforting, yet exciting, making it a must-try for fans of both Eggs Benedict and Mexican cuisine.
If you’re a lover of fusion dishes, this recipe is sure to impress. Ready to get started? Let’s dive into the details!
Ingredients for Mexican Eggs Benedict
Here’s what you’ll need to create this delightful dish:
- 1 butternut squash – peeled and sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1 large avocado – mashed with a fork
- 170g ground chorizo – approx. 5 chorizo sausages, casings removed
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño – sliced for garnish
- 1 tbsp chopped cilantro
Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chipotle paste (or 1 tsp chipotle powder)
- 1/4 cup hot melted butter or ghee for Paleo/Whole30
Optional Substitutions:
- For a lighter version, you can use Greek yogurt in place of the hollandaise.
- Substitute butternut squash with sweet potato slices for a sweeter base.
- Replace chorizo with turkey sausage for a leaner protein option.
How to Make Mexican Eggs Benedict – Step by Step
Step1: Prepare the Butternut Squash Base
- Preheat your grill to medium-high heat.
- Peel the butternut squash and cut the long neck into slices, approximately 1/2 inch thick.
- Brush each slice with olive oil and grill for about 5-6 minutes on each side until grill marks appear, and the squash is slightly tender.
- Transfer the slices to the oven set on low heat to keep them warm while preparing the other ingredients.
Step2: Cook the Chorizo
- Remove the chorizo from the sausage casings and place it in a skillet over medium heat.
- Break the chorizo apart with a spoon, cooking until browned and crumbly. Set aside.
Step3: Make the Chipotle Hollandaise
- In a tall container, add the egg yolks, salt, lime juice, and chipotle paste.
- Use an immersion blender and blend for 30 seconds.
- Slowly drizzle in the hot melted butter while blending continuously until the hollandaise becomes thick and creamy.
Step4: Poach the Eggs
- Bring a pot filled with about 3 inches of water to a boil and add the white vinegar.
- Reduce the heat to medium-low and create a whirlpool effect in the water by stirring rapidly.
- Crack each egg into the center of the whirlpool and cook for 4 minutes until the whites are set but the yolks remain runny.
Step5: Assemble the Mexican Eggs Benedict
- Place two slices of grilled butternut squash on a plate.
- Top each with a generous spoonful of mashed avocado.
- Add a spoonful of cooked chorizo over the avocado layer.
- Place a poached egg on top of each slice.
- Drizzle the Chipotle Hollandaise over the eggs and garnish with sliced jalapeños and cilantro.
Enjoy this flavorful and visually stunning brunch dish with a side of roasted potatoes or a fresh fruit salad!
Helpful Tips for Mexican Eggs Benedict
- Use fresh eggs for poaching to ensure that the whites set properly.
- Grill the butternut squash just until tender. Overcooking can result in a mushy base.
- Slowly drizzle the butter when making the hollandaise to achieve a smooth, thick texture.
- For an extra kick, add a pinch of cayenne pepper to the hollandaise.
Cooking Tips for the Best Mexican Eggs Benedict
- Use room-temperature eggs for poaching to avoid sudden temperature changes that can lead to rubbery whites.
- To create the perfect hollandaise, always use high-quality butter or ghee for a richer flavor.
- If you don’t have a grill, you can bake the butternut squash slices in the oven at 400°F for about 10 minutes per side.
Serving Suggestions for Mexican Eggs Benedict
This Mexican Eggs Benedict pairs perfectly with:
- A side of spicy hash browns.
- Fresh fruit salad for a refreshing contrast.
- A Bloody Mary or Mimosa for a complete brunch experience.
For a lighter meal, serve with a mixed greens salad drizzled with a zesty lime vinaigrette.
Nutritional Information
Per Serving:
- Calories: 420
- Fat: 33g
- Carbohydrates: 15g
- Protein: 18g
- Vitamin A: 120% DV
- Iron: 15% DV
Including nutrient-dense ingredients like avocado and butternut squash, this dish provides a hearty dose of healthy fats, fiber, and essential vitamins.
Storage and Leftovers for Mexican Eggs Benedict
- Refrigerate the components separately (e.g., chorizo, hollandaise, and butternut squash).
- Store the hollandaise in an airtight container for up to 2 days.
- To reheat the squash and chorizo, use a skillet over medium heat.
- Avoid reheating the eggs as they can become rubbery.
Frequently Asked Questions (FAQs) for Mexican Eggs Benedict
1. Can I use another type of squash?
Yes, acorn or delicata squash can work as a substitute.
2. How do I prevent the hollandaise from curdling?
Ensure that the butter is warm, but not too hot, when blending it into the egg yolks.
3. Can I make this dish dairy-free?
Yes, substitute ghee with a plant-based butter for the hollandaise.
4. Can I use store-bought chorizo?
Yes, pre-cooked chorizo can be used. Just crumble and reheat.
Related Recipes for Mexican Eggs Benedict Lovers
- Ultimate Cowboy Casserole
– A hearty dish perfect for brunch enthusiasts.
- Sausage Balls Recipe
– A tasty, bite-sized breakfast option for sausage lovers.
Conclusion
Thank you for joining us on this Mexican Eggs Benedict journey! We hope you enjoy this spicy, flavorful twist on a classic dish. Feel free to share your feedback or any personal variations in the comments below. Let us know if you’ve tried it with sweet potatoes or added extra heat to the hollandaise. Happy cooking!
Buen provecho!
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Mexican Eggs Benedict Recipe – A Flavorful Brunch Delight
Description
Welcome, food enthusiasts! Today, we’re diving into a unique twist on a breakfast classic, the Mexican Eggs Benedict. If you’re looking to spice up your morning routine, this recipe is sure to become a new favorite. With the perfect blend of smoky chorizo, creamy avocado, and a tangy Chipotle Hollandaise sauce, this dish is both delicious and visually stunning. So, let’s get started on this culinary adventure and bring a taste of Mexico to your table!
Ingredients
- 1 butternut squash – peeled and sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1 large avocado – mashed with a fork
- 170g ground chorizo – approx. 5 chorizo sausages, casings removed
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño – sliced for garnish
- 1 tbsp chopped cilantro
Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chipotle paste (or 1 tsp chipotle powder)
- 1/4 cup hot melted butter or ghee for Paleo/Whole30
Optional Substitutions:
- For a lighter version, you can use Greek yogurt in place of the hollandaise.
- Substitute butternut squash with sweet potato slices for a sweeter base.
- Replace chorizo with turkey sausage for a leaner protein option.
Instructions
Step 1: Prepare the Butternut Squash Base
- Preheat your grill to medium-high heat.
- Peel the butternut squash and cut the long neck into slices, approximately 1/2 inch thick.
- Brush each slice with olive oil and grill for about 5-6 minutes on each side until grill marks appear, and the squash is slightly tender.
- Transfer the slices to the oven set on low heat to keep them warm while preparing the other ingredients.
Step 2: Cook the Chorizo
- Remove the chorizo from the sausage casings and place it in a skillet over medium heat.
- Break the chorizo apart with a spoon, cooking until browned and crumbly. Set aside.
Step 3: Make the Chipotle Hollandaise
- In a tall container, add the egg yolks, salt, lime juice, and chipotle paste.
- Use an immersion blender and blend for 30 seconds.
- Slowly drizzle in the hot melted butter while blending continuously until the hollandaise becomes thick and creamy.
Step 4: Poach the Eggs
- Bring a pot filled with about 3 inches of water to a boil and add the white vinegar.
- Reduce the heat to medium-low and create a whirlpool effect in the water by stirring rapidly.
- Crack each egg into the center of the whirlpool and cook for 4 minutes until the whites are set but the yolks remain runny.
Step 5: Assemble the Mexican Eggs Benedict
- Place two slices of grilled butternut squash on a plate.
- Top each with a generous spoonful of mashed avocado.
- Add a spoonful of cooked chorizo over the avocado layer.
- Place a poached egg on top of each slice.
- Drizzle the Chipotle Hollandaise over the eggs and garnish with sliced jalapeños and cilantro.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh eggs for poaching to ensure that the whites set properly.
- Grill the butternut squash just until tender. Overcooking can result in a mushy base.
- Slowly drizzle the butter when making the hollandaise to achieve a smooth, thick texture.
- For an extra kick, add a pinch of cayenne pepper to the hollandaise.
