Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
