Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe

Introduction

Mexican Eggs Benedict is a flavorful twist on the classic brunch favorite, using grilled butternut squash slices instead of English muffins. Topped with spicy chorizo, creamy avocado, and smoky chipotle hollandaise, this dish is perfect for a festive weekend breakfast.

Ingredients

• 1 butternut squash
• 1 tbsp olive oil
• 1 large avocado (smashed with a fork)
• 170 grams ground chorizo (approx. 5 chorizo sausages, removed from casings)
• 4 large eggs
• 1 tsp white vinegar
• 1 jalapeno (sliced)
• 1 tbsp chopped cilantro
• 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)

Instructions

1. Step 1: Peel the butternut squash and cut the long neck into slices about 1/2 inch thick. Heat a grill to medium-high heat, brush the slices with olive oil, and grill for 5-6 minutes per side until grill marks form and the squash is slightly tender. Transfer to a low-heat oven to keep warm.
2. Step 2: To make the chipotle hollandaise, combine egg yolks, salt, lime juice, and chipotle pepper in a tall container. Using an immersion blender, blend for 30 seconds. Slowly drizzle in the hot melted butter while blending until emulsified. Alternatively, use a regular blender.
3. Step 3: In a pan, cook the ground chorizo over medium heat, breaking it up with a fork until browned and crumbly. Set aside.
4. Step 4: Bring a pot with 3 inches of water and the white vinegar to a boil, then reduce to medium-low. Stir the water to create a gentle whirlpool and crack an egg into the center. Poach for 4 minutes, then remove with a slotted spoon. Repeat with remaining eggs.
5. Step 5: Assemble by placing two grilled butternut squash slices on each plate. Spread smashed avocado on top, then add cooked chorizo, a poached egg, and spoon over the chipotle hollandaise. Garnish with sliced jalapenos and chopped cilantro before serving.

Tips & Variations

• For a milder version, omit the jalapenos or use less chipotle pepper in the hollandaise.
• Substitute butternut squash with sweet potato slices if preferred.
• Use ghee instead of butter for a dairy-free, Paleo-friendly option.
• If you don’t have an immersion blender, carefully whisk the hollandaise ingredients by hand, adding melted butter slowly.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the grilled squash and chorizo gently to avoid overcooking. It’s best to poach eggs fresh and prepare hollandaise just before serving for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular English muffins instead of butternut squash?

Absolutely! Substituting with English muffins will give you a more traditional eggs Benedict, but grilling the squash adds a unique, smoky flavor and makes the dish gluten-free.

How do I know when the poached eggs are done?

After 4 minutes of poaching, the egg whites should be set but still tender, and the yolks should be runny when gently pressed. You can adjust the time slightly depending on your preferred yolk consistency.

Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe

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4.4 from 115 reviews

This vibrant Mexican Eggs Benedict reinvents the classic breakfast dish by replacing traditional English muffins with grilled butternut squash slices. Topped with smashed avocado, spicy ground chorizo, perfectly poached eggs, and a smoky chipotle-infused hollandaise, this recipe offers a flavorful twist full of textures and Mexican-inspired flavors perfect for a hearty breakfast or brunch.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Butternut Squash Base

• 1 butternut squash
• 1 tbsp olive oil

Chorizo and Toppings

• 170 grams ground chorizo (approx. 5 chorizo sausages, removed from casings)
• 1 large avocado, smashed with a fork
• 1 jalapeno, sliced
• 1 tbsp chopped cilantro

Poached Eggs

• 4 large eggs
• 1 tsp white vinegar

Chipotle Hollandaise Sauce

• 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)

Instructions

1. Prepare and Grill Butternut Squash: Peel the butternut squash and slice the long neck into approximately 1/2 inch thick slices. Heat a grill to medium-high. Brush each slice with olive oil and grill for 5-6 minutes on each side until grill marks appear and the squash is tender but firm. Transfer slices to a very low heat oven to keep warm while prepping other components.
2. Make the Chipotle Hollandaise: In a tall container, combine the egg yolks, salt, lime juice, and chopped chipotle pepper. Use an immersion blender and blend for 30 seconds. Slowly drizzle the hot melted butter or ghee into the container while continuously blending until the sauce emulsifies and thickens. Alternatively, use a blender if no immersion blender is available.
3. Cook the Chorizo: In a skillet over medium heat, cook the ground chorizo, breaking it up continually with a fork until browned and crumbly. Remove from heat and set aside.
4. Poach the Eggs: Fill a pot with about 3 inches of water and bring to a boil. Add white vinegar to the water. Reduce heat to medium-low so the water is at a gentle simmer. Stir the water quickly in a circular motion to create a whirlpool. Crack one egg into the center of the whirlpool and cook for 4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to remove and repeat for remaining eggs.
5. Assemble the Mexican Eggs Benedict: On each plate, arrange two grilled butternut squash slices. Top each slice with smashed avocado, a portion of cooked chorizo, one poached egg, and spoon the chipotle hollandaise sauce over the top. Garnish with sliced jalapenos and chopped cilantro for added flavor and color. Serve immediately.

Notes

• For a Paleo or Whole30 option, substitute butter with ghee in the hollandaise sauce.
• Ensure the water for poaching eggs is at a gentle simmer to prevent eggs from breaking apart.
• Adjust chipotle pepper quantity to control spiciness to your preference.
• You can prepare the hollandaise ahead and keep warm but add butter slowly to maintain sauce texture.
• Grilling butternut squash gives a nice smoky flavor that complements the spiciness of chorizo and chipotle.

Keywords: Mexican eggs benedict, grilled butternut squash, chipotle hollandaise, poached eggs, chorizo breakfast, brunch recipe