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

Scale

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.

Notes

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.