Mexican Eggs Benedict Recipe with Chipotle Hollandaise

Description

• 1 butternut squash (slice the neck into ½-inch rounds)
• 1 tbsp olive oil
• 1 large avocado, smashed
• 170 g ground chorizo (about 5 small sausages, casings removed)
• 4 large eggs
• 1 tsp white vinegar (for poaching)
• 1 jalapeño, thinly sliced
• 1 tbsp fresh cilantro, chopped

Chipotle Hollandaise Sauce

• 2 egg yolks
• ¼ tsp salt
• 1 tbsp lime juice
• 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
• ¼ cup melted butter or ghee (use ghee for Paleo/Whole30)

Instructions

Step 1: Prepare the Butternut Squash

Peel and slice the neck of the butternut squash into ½-inch rounds. Lightly brush each round with olive oil. Grill over medium-high heat for 5–6 minutes per side until tender and marked. Transfer to a low oven or a warm plate to keep warm while you finish the rest of the components.

Step 2: Cook the Chorizo

In a skillet over medium heat, cook the ground chorizo, breaking it into small pieces, until fully cooked and slightly crisp. Drain any excess fat if desired and set aside.

Step 3: Make the Chipotle Hollandaise

In a tall container combine the egg yolks, salt, lime juice, and chopped chipotle (or chipotle powder). Use an immersion blender or whisk to combine briefly, then slowly stream in the warmed melted butter or ghee while blending until the sauce is thick and emulsified. Keep warm but do not overheat.

Step 4: Poach the Eggs

Bring a pot of water to a gentle simmer and add the white vinegar. Stir to create a gentle whirlpool, then crack an egg into the center and cook about 3½–4 minutes until the white is set and the yolk remains runny. Remove with a slotted spoon and drain on a paper towel. Repeat for each egg.

Step 5: Assemble the Mexican Eggs Benedict

Arrange two grilled butternut squash rounds per serving. Spread smashed avocado on each round, top with a generous spoonful of crumbled chorizo, place a poached egg atop, and spoon over the chipotle hollandaise. Finish with jalapeño slices and chopped cilantro. Serve immediately while warm.

Notes & Tips

• Fresh ingredients matter: Ripe avocado and fresh chorizo boost flavor and texture.
• Adjust the heat: Reduce chipotle or jalapeño for a milder dish, or add more for extra spice.
• Diet swaps: For Whole30/Paleo, use ghee in the hollandaise and confirm chorizo ingredients meet your diet. For a lighter option, substitute turkey or chicken sausage.
• Perfect poached eggs: Keep the water at a gentle simmer and form a mild whirlpool before adding eggs to help them hold their shape.
• Grill care: Use a hot grill and avoid overcooking squash—aim for tender with visible grill marks.

Serving Suggestions

Balance the smoky, spicy flavors with a sweet or fresh side. Try a Mexican street corn salad, a platter of fresh fruit such as watermelon and pineapple, or a chilled mango smoothie. Fresh orange juice is also a refreshing companion to this brunch dish.

Nutritional Information

This recipe provides healthy fats from avocado, ample protein from eggs and chorizo, and fiber from the butternut squash. It is naturally gluten-free and can be adapted for Paleo or Whole30.

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 20 g
• Fat: 35 g
• Carbohydrates: 18 g
• Fiber: 6 g
• Vitamin A: 400%
• Vitamin C: 50%

Storage & Leftovers

Store the grilled butternut squash, cooked chorizo, and hollandaise sauce separately in airtight containers. Squash and chorizo keep in the refrigerator for up to 3 days. Hollandaise is best fresh but can be refrigerated for up to 48 hours—reheat gently over low heat or in a warm water bath. For best texture, reheat squash and chorizo in a skillet and poach fresh eggs when serving leftovers.

Frequently Asked Questions (FAQs)

1. Can I make parts ahead?
   Yes—prepare and refrigerate the squash and chorizo ahead of time. Poach eggs and make hollandaise just before serving for best results.
2. What if I don’t eat pork?
   Substitute turkey or chicken sausage, or use a plant-based chorizo alternative.
3. Is there a vegan option?
   Use a firm tofu scramble instead of eggs, vegan chorizo, and a creamy cashew-based hollandaise to create a vegan version.
4. Can I freeze leftovers?
   Poached eggs and hollandaise do not freeze well. Cooked chorizo and roasted butternut squash can be frozen for up to one month.

Related Recipes for Mexican Eggs Benedict Lovers

• Grilled Avocado with Chimichurri Sauce
• Chipotle Chicken Breakfast Tacos

Conclusion

Mexican Eggs Benedict is a flavorful, satisfying brunch option that blends the comfort of a classic with the excitement of Mexican ingredients. With grilled butternut squash, creamy avocado, spicy chorizo and a smoky chipotle hollandaise, this dish is easy to customize and makes a memorable breakfast or weekend brunch. Try it as written or tweak the spice level and components to suit your taste—either way, it’s sure to become a favorite.