Mexican Eggs Benedict Recipe with Chipotle Hollandaise

Description

Welcome, food lovers. This Mexican Eggs Benedict puts a bold, spicy spin on the classic brunch favorite. Smoky chorizo, creamy mashed avocado, and a tangy chipotle hollandaise top grilled butternut squash rounds for a colorful, satisfying plate. The dish balances rich, savory flavors with bright citrus notes from lime and cilantro, giving you a brunch that’s both comforting and exciting. It’s a great option for weekend gatherings, special breakfasts, or anytime you want a flavorful change-up to the regular Eggs Benedict.

Ingredients

Serves 2–3.

• 1 butternut squash – peeled and sliced into 1/2-inch thick rounds
• 1 tbsp olive oil
• 1 large avocado – mashed
• 170g ground chorizo (about 5 small sausages, casings removed)
• 4 large eggs
• 1 tsp white vinegar
• 1 jalapeño – thinly 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 a Paleo/Whole30 option)

Optional substitutions

• Use Greek yogurt instead of hollandaise for a lighter finish.
• Swap butternut squash for sweet potato slices if you prefer a sweeter base.
• Replace chorizo with turkey sausage for a leaner protein.

Instructions

Step 1: Prepare the butternut squash base

1. Preheat a grill to medium-high heat (or preheat the oven to 400°F / 200°C if you’ll roast the squash).
2. Peel the butternut squash and cut the long neck into 1/2-inch thick rounds.
3. Brush both sides with olive oil and grill for 5–6 minutes per side until you see grill marks and the squash is just tender. If baking, roast for about 10 minutes per side.
4. Keep the slices warm in a low oven while you finish the rest of the components.

Step 2: Cook the chorizo

1. Remove chorizo from casings and crumble into a skillet over medium heat.
2. Cook, breaking apart with a spoon, until browned and crumbly. Set aside and keep warm.

Step 3: Make the chipotle hollandaise

1. In a tall container, combine the egg yolks, salt, lime juice, and chipotle paste.
2. Using an immersion blender (or a whisk and bowl placed over a gentle bain-marie), blend until smooth.
3. Slowly stream in the hot melted butter while blending continuously until the sauce thickens and becomes creamy. Adjust seasoning to taste.

Step 4: Poach the eggs

1. Fill a pot with 3 inches of water and bring to a gentle simmer. Add the white vinegar to help the egg whites coagulate.
2. Reduce heat to maintain a gentle simmer and stir to create a small whirlpool.
3. Crack each egg into the center of the whirlpool and cook 3½–4 minutes for set whites and runny yolks. Remove with a slotted spoon and drain briefly on paper towel.

Step 5: Assemble

1. Place two grilled butternut squash rounds on each plate.
2. Top each slice with a spoonful of mashed avocado, followed by a spoonful of cooked chorizo.
3. Gently place a poached egg on top of each stack.
4. Drizzle generously with chipotle hollandaise and garnish with sliced jalapeño and chopped cilantro.

Serve immediately with roasted potatoes, a crisp mixed salad, or fresh fruit.

Helpful tips

• Use very fresh eggs for easier poaching and neater whites.
• Grill or roast the squash only until just tender; overcooking makes a mushy base.
• When making hollandaise, add butter slowly and keep whisking or blending to avoid separation.
• If the hollandaise thins, whisk in a teaspoon of warm water to bring it back together; for extra heat, add a pinch of cayenne.
• If you don’t have a grill, roasting the squash at 400°F works well—flip halfway through cooking for even browning.

Serving suggestions

This Mexican Eggs Benedict pairs well with spicy hash browns, a bright fruit salad, or a simple mixed greens salad dressed with lime vinaigrette. For brunch beverages, classic choices like mimosas or a Bloody Mary complement the dish’s smoky, spicy flavors.

Nutritional information (per serving)

• Calories: 420
• Fat: 33g
• Carbohydrates: 15g
• Protein: 18g
• Vitamin A: 120% DV
• Iron: 15% DV

Thanks to avocado and butternut squash, this recipe delivers healthy fats, fiber, and important vitamins alongside a satisfying portion of protein.

Storage and leftovers

1. Store components separately in airtight containers: chorizo, hollandaise, and squash rounds keep best when not combined.
2. Hollandaise will keep up to 2 days refrigerated—reheat gently over low heat or in a warm water bath, stirring to maintain texture.
3. Reheat squash and chorizo in a skillet over medium heat for best texture. Avoid reheating poached eggs; poach fresh eggs when ready to serve.

Frequently asked questions

Can I use another type of squash?

Yes. Acorn or delicata squash work well as substitutes and will provide a slightly different flavor and texture.

How do I prevent hollandaise from curdling?

Make sure the melted butter is warm, not scalding, and add it slowly while blending or whisking. If it begins to separate, whisk in a small amount of warm water to smooth it out.

Can this be made dairy-free?

Yes—use ghee for a clarified butter option or a plant-based butter to keep the sauce dairy-free.

Can I use store-bought chorizo?

Pre-cooked or store-bought chorizo can be used; simply crumble and reheat. Adjust salt and spice to taste.

Related recipes

1. Ultimate Cowboy Casserole — a hearty option perfect for brunch lovers.
2. Sausage Balls — tasty bite-sized breakfast bites for gatherings.

Conclusion

We hope this Mexican Eggs Benedict becomes a new favorite on your brunch menu. The combination of grilled squash, creamy avocado, savory chorizo, and a smoky chipotle hollandaise delivers bold, balanced flavors and an attractive presentation. Try the suggested substitutions and tweaks to make it your own, and enjoy a memorable, flavorful brunch.

Buen provecho!