Description

Mexican Eggs Benedict takes the familiar comfort of classic Eggs Benedict and gives it bold, spicy Mexican flavors. Grilled butternut squash replaces the English muffin, while crumbled chorizo stands in for Canadian bacon. Smashed avocado adds creaminess, and a smoky chipotle hollandaise brings everything together. This version is naturally gluten-free and can be adapted for paleo, Whole30, vegetarian, or vegan diets with a few substitutions. It’s an impressive brunch dish for weekend gatherings or a special morning at home.

Ingredients

Make the following to serve about two people (double as needed):

• 1 butternut squash, peeled and sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1 large avocado, smashed
• 170 g ground chorizo (about 5 sausages, casings removed)
• 4 large eggs
• 1 tsp white vinegar (for poaching)
• 1 jalapeño, thinly sliced, for garnish
• 1 tbsp chopped cilantro, for garnish

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 (use ghee for Paleo/Whole30)

Optional substitutions

• Swap smashed avocado for prepared guacamole for extra flavor.
• Use turkey chorizo for a leaner protein option.
• For a vegetarian or vegan version, substitute plant-based sausage and a vegan hollandaise.

Instructions

Step 1: Grill the butternut squash

1. Peel the squash and slice the long neck into 1/2-inch thick rounds.
2. Preheat a grill or grill pan to medium-high heat.
3. Brush each slice with olive oil and grill 5–6 minutes per side until tender and charred. Keep warm in a low oven while you finish other components.

Step 2: Prepare the chipotle hollandaise

1. In a tall container, combine the egg yolks, salt, lime juice, and chopped chipotle.
2. Using an immersion blender, blend for about 30 seconds. While blending, slowly drizzle in the hot melted butter until the sauce thickens and is glossy. Adjust seasoning to taste and set aside.

Step 3: Cook the chorizo

1. Heat a skillet over medium heat and cook the ground chorizo, breaking it into small pieces, until fully cooked and slightly crisp. Remove from heat and drain excess fat if desired.

Step 4: Poach the eggs

1. Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar.
2. Create a gentle whirlpool and crack one egg into the center. Poach for about 3–4 minutes for a runny yolk, or longer for firmer yolks. Repeat for remaining eggs.

Step 5: Assemble

1. Place two grilled squash rounds on each plate.
2. Top with a layer of smashed avocado, then scatter the crumbled chorizo.
3. Set a poached egg over each stack and spoon warm chipotle hollandaise over the eggs.
4. Garnish with sliced jalapeño and chopped cilantro. Serve immediately.

Helpful Tips

• Choose ripe avocados for the creamiest texture and easiest smashing.
• If you like smokier flavor, briefly grill the chorizo alongside the squash.
• Use the freshest eggs possible when poaching; fresher whites hold together more cleanly.
• If hollandaise begins to separate, whisk in a teaspoon of cold water to bring it back together.

Serving Suggestions

Serve Mexican Eggs Benedict with a crisp mixed greens salad dressed in a light citrus vinaigrette, roasted potatoes, or a fruit salad to balance the richness. Beverage pairings that complement the smoky, spicy notes include a citrusy mimosa, iced hibiscus tea, or a bright cold-pressed juice.

Nutritional Information (per serving)

• Calories: 450 kcal
• Fat: 36 g
• Carbohydrates: 18 g
• Protein: 22 g
• Fiber: 7 g

This recipe provides healthy fats from avocado and butter (or ghee) and good protein from the eggs and chorizo.

Storage and Leftovers

• Storing: Keep cooked chorizo and grilled squash in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the squash and chorizo gently in a skillet or microwave. For best texture, poach fresh eggs and prepare hollandaise just before serving.
• Do not freeze assembled plates—avocado, poached eggs, and hollandaise do not freeze well.

Frequently Asked Questions

1. Can I make this ahead?

   You can prepare the squash, chorizo, and hollandaise ahead of time and refrigerate. Reheat before serving and poach eggs fresh for best results.

2. What can I use instead of butternut squash?

   Thick sweet potato rounds or sturdy grilled tomato slices work well as an alternative base.

3. Is this dish vegetarian?

   To make it vegetarian, substitute plant-based sausage or omit the chorizo and add seasoned mushrooms or black beans.

4. Can leftovers be frozen?

   Freezing is not recommended because the textures of avocado, poached eggs, and hollandaise degrade when thawed.

Related Recipes

• Ultimate Cowboy Casserole with Cornbread
• Sausage Balls with Savory Seasoning

Conclusion

Mexican Eggs Benedict is a lively, satisfying twist on a brunch classic. The combination of grilled butternut squash, creamy avocado, spicy chorizo, and smoky chipotle hollandaise creates layers of flavor and texture that make this dish memorable. Adapt it to suit dietary needs, and enjoy it for special occasions or a weekend treat. Happy cooking!