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

Scale

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.

Notes

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.