Hello food lovers! If you’re on the hunt for a delicious and spicy breakfast dish, look no further than Mexican Eggs Benedict. This flavorful twist on the classic brunch favorite combines all the best elements of Mexican cuisine with traditional Eggs Benedict. Think spicy chorizo, creamy avocado, and a rich chipotle hollandaise sauce. Whether you’re hosting a weekend brunch or simply craving something special, this recipe is sure to impress!
Introduction
Mexican Eggs Benedict is a modern take on a beloved classic. This version replaces the traditional English muffin with grilled butternut squash and swaps out the Canadian bacon for spicy chorizo. The rich chipotle hollandaise sauce adds a smoky kick that perfectly complements the dish. For lovers of both Mexican flavors and brunch staples, this dish is a match made in heaven. Plus, it’s not only gluten-free but also adaptable for paleo and Whole30 diets!
Ingredients for Mexican Eggs Benedict
Here’s what you need to create this fantastic dish:
- 1 butternut squash, peeled and sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1 large avocado, smashed
- 170 grams ground chorizo (about 5 sausages, casings removed)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño, sliced
- 1 tbsp chopped cilantro
For the Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Optional substitutions:
- Swap avocado with guacamole for extra flavor.
- Use turkey chorizo for a leaner option.
- For a vegan version, use a plant-based sausage and vegan hollandaise sauce.
How to Make Mexican Eggs Benedict – Step by Step
Step1: Grill the Butternut Squash
- Peel the butternut squash and slice the long neck into 1/2-inch thick rounds.
- Preheat the grill to medium-high heat.
- Brush each squash slice with olive oil and grill for about 5-6 minutes per side until tender and grill marks appear. Keep warm in a low oven.
Step2: Prepare the Hollandaise Sauce
- In a tall container, combine the egg yolks, salt, lime juice, and chipotle pepper.
- Using an immersion blender, blend for 30 seconds. Slowly drizzle in the hot melted butter while continuing to blend. Set aside.
Step3: Cook the Chorizo
- Heat a pan over medium heat and cook the ground chorizo, breaking it into small crumbles until fully cooked. Remove from heat.
Step4: Poach the Eggs
- In a pot, bring about 3 inches of water to a boil, then reduce to a simmer. Add white vinegar to the water.
- Stir the water to create a whirlpool and gently crack an egg into the center. Cook for about 4 minutes. Repeat for the remaining eggs.
Step5: Assemble the Dish
- Place two slices of grilled butternut squash on each plate.
- Top with smashed avocado, crumbled chorizo, a poached egg, and chipotle hollandaise sauce.
- Garnish with sliced jalapeños and chopped cilantro.
Helpful Tips for Mexican Eggs Benedict
- Use ripe avocados for easy smashing and creamy texture.
- If you prefer a smoky flavor, grill the chorizo on the same grill as the squash.
- To make poaching easier, use the freshest eggs possible. Fresh eggs have firmer whites that hold together better when poaching.
Cooking Tips for the Best Mexican Eggs Benedict
- Grilling Techniques: Make sure the grill is well-heated before adding the butternut squash to achieve nice char marks and a slight smoky flavor.
- Hollandaise Sauce Hack: If the sauce begins to separate, add a teaspoon of cold water and whisk vigorously to bring it back together.
Serving Suggestions for Mexican Eggs Benedict
Pair this Mexican Eggs Benedict with a refreshing side salad of mixed greens and a tangy vinaigrette. For drinks, a light, citrusy mimosa or an iced hibiscus tea would complement the flavors perfectly. You could also serve this with a side of roasted potatoes or a fruit salad for a balanced brunch.
Nutritional Information
Per Serving:
- Calories: 450 kcal
- Fat: 36g
- Carbohydrates: 18g
- Protein: 22g
- Fiber: 7g
This dish is packed with healthy fats from the avocado and butter, plus it’s a great source of protein thanks to the eggs and chorizo.
Storage and Leftovers for Mexican Eggs Benedict
- Storing: Keep the chorizo and squash slices in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the squash and chorizo in a pan over medium heat or in a microwave. Poach fresh eggs and make fresh hollandaise sauce to serve.
Frequently Asked Questions (FAQs) for Mexican Eggs Benedict
- Can I make this recipe ahead of time?
- You can prepare the squash, chorizo, and hollandaise sauce in advance. Store them in the fridge and reheat before serving. Poach the eggs fresh for best results.
- What can I use instead of butternut squash?
- You can use sweet potato slices or thick slices of grilled tomato as an alternative base.
- Is this recipe suitable for vegetarians?
- Swap the chorizo with a plant-based sausage or omit it entirely to make this dish vegetarian-friendly.
- Can I freeze the leftovers?
- It’s best not to freeze this dish as the textures of the avocado, poached eggs, and hollandaise sauce do not hold up well after freezing.
Related Recipes for Mexican Eggs Benedict Lovers
Check out these delicious recipes for more breakfast inspiration:
Conclusion
Mexican Eggs Benedict is a fantastic twist on a brunch classic, offering rich, smoky, and spicy flavors that will leave you craving more. Whether you’re a brunch enthusiast or just looking for something new to try, this dish is sure to please. Give it a try and let us know your favorite variations in the comments below. Happy cooking!
Enjoy your spicy Mexican twist on Eggs Benedict!
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Mexican Eggs Benedict Recipe: Spicy Twist on a Classic Brunch
Description
Hello food lovers! If you’re on the hunt for a delicious and spicy breakfast dish, look no further than Mexican Eggs Benedict. This flavorful twist on the classic brunch favorite combines all the best elements of Mexican cuisine with traditional Eggs Benedict. Think spicy chorizo, creamy avocado, and a rich chipotle hollandaise sauce. Whether you’re hosting a weekend brunch or simply craving something special, this recipe is sure to impress!
Ingredients
- 1 butternut squash, peeled and sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1 large avocado, smashed
- 170 grams ground chorizo (about 5 sausages, casings removed)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño, sliced
- 1 tbsp chopped cilantro
For the Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Optional substitutions:
- Swap avocado with guacamole for extra flavor.
- Use turkey chorizo for a leaner option.
- For a vegan version, use a plant-based sausage and vegan hollandaise sauce.
Instructions
Step 1: Grill the Butternut Squash
- Peel the butternut squash and slice the long neck into 1/2-inch thick rounds.
- Preheat the grill to medium-high heat.
- Brush each squash slice with olive oil and grill for about 5-6 minutes per side until tender and grill marks appear. Keep warm in a low oven.
Step 2: Prepare the Hollandaise Sauce
- In a tall container, combine the egg yolks, salt, lime juice, and chipotle pepper.
- Using an immersion blender, blend for 30 seconds. Slowly drizzle in the hot melted butter while continuing to blend. Set aside.
Step 3: Cook the Chorizo
- Heat a pan over medium heat and cook the ground chorizo, breaking it into small crumbles until fully cooked. Remove from heat.
Step 4: Poach the Eggs
- In a pot, bring about 3 inches of water to a boil, then reduce to a simmer. Add white vinegar to the water.
- Stir the water to create a whirlpool and gently crack an egg into the center. Cook for about 4 minutes. Repeat for the remaining eggs.
Step 5: Assemble the Dish
- Place two slices of grilled butternut squash on each plate.
- Top with smashed avocado, crumbled chorizo, a poached egg, and chipotle hollandaise sauce.
- Garnish with sliced jalapeños and chopped 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 ripe avocados for easy smashing and creamy texture.
- If you prefer a smoky flavor, grill the chorizo on the same grill as the squash.
- To make poaching easier, use the freshest eggs possible. Fresh eggs have firmer whites that hold together better when poaching.
