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

Introduction

Mexican Eggs Benedict is a flavorful twist on the classic brunch favorite, featuring grilled butternut squash slices in place of English muffins and a smoky chipotle hollandaise. With spicy chorizo and creamy avocado, it’s a vibrant dish perfect for a special morning or weekend treat.

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. Brush each slice with olive oil and grill for 5-6 minutes per side until grill marks appear and the squash is tender. Keep the slices warm in a low oven while preparing the rest.
2. Step 2: To make the hollandaise, place 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 or ghee while continuing to blend until smooth and thickened. You can also use a regular blender if preferred.
3. Step 3: Cook the ground chorizo in a pan, breaking it up with a fork into crumbly pieces until fully cooked and browned. Set aside.
4. Step 4: Bring a pot with about 3 inches of water to a boil and add the white vinegar. Reduce heat to medium-low. Stir the water in a circular motion to create a whirlpool, then gently crack an egg into the center. Poach for 4 minutes. Remove with a slotted spoon and repeat with the remaining eggs.
5. Step 5: To assemble, place two grilled butternut squash slices on each plate. Spread smashed avocado on top, then add some chorizo, a poached egg, and spoon the chipotle hollandaise over the egg. Garnish with sliced jalapeno and chopped cilantro before serving.

Tips & Variations

• Use ghee instead of butter for a Paleo or Whole30-friendly version.
• Add a squeeze of fresh lime over the assembled dish for extra brightness.
• Swap jalapeno for pickled red onions if you prefer a milder garnish.
• If you don’t have an immersion blender, a regular blender works well for the hollandaise.
• For a vegetarian version, omit the chorizo and add sautéed mushrooms or spinach instead.

Storage

Store any leftover grilled butternut squash, chorizo, and hollandaise separately in airtight containers in the refrigerator for up to 2 days. Reheat the squash gently in a pan or oven and warm the chorizo before assembling fresh poached eggs. The hollandaise is best used fresh but can be gently reheated in a warm water bath to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chipotle hollandaise ahead of time?

It’s best to prepare hollandaise fresh for the creamiest texture, but you can make it a few hours in advance and keep it warm in a thermos or over a very low heat, whisking occasionally.

What can I substitute for butternut squash if it’s not available?

You can use sweet potato slices or thick-cut zucchini rounds as a base if butternut squash is unavailable. Both grill well and complement the other flavors nicely.

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

Pin Recipe

Print Recipe

★★★★★

4.4 from 130 reviews

A vibrant twist on classic Eggs Benedict, featuring grilled butternut squash slices as the base instead of English muffins, topped with smashed avocado, savory ground chorizo, perfectly poached eggs, and a smoky chipotle hollandaise sauce. This Mexican-inspired brunch dish combines smoky, spicy, and creamy flavors for a satisfying and colorful meal.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Breakfast/Brunch
• Method: Grilling
• Cuisine: Mexican
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Butternut Squash Base

• 1 butternut squash
• 1 tbsp olive oil

Smashed Avocado

• 1 large avocado (smashed with a fork)

Chorizo

• 170 grams ground chorizo (approx. 5 chorizo sausages, removed from their casings)

Poached Eggs

• 4 large eggs
• 1 tsp white vinegar

Garnish

• 1 jalapeno (sliced)
• 1 tbsp chopped cilantro

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 Butternut Squash: Peel the butternut squash and slice the long neck into approximately 1/2 inch thick slices. Preheat a grill to medium-high heat. Brush each squash slice with olive oil, then grill for 5-6 minutes per side, or until grill marks form and the squash is tender. Once grilled, transfer the slices to a very low oven to keep warm while preparing the rest of the recipe.
2. Make Chipotle Hollandaise: In a tall container, combine egg yolks, salt, lime juice, and chopped chipotle peppers. Using an immersion blender, blend the mixture for about 30 seconds. Slowly drizzle in the hot melted butter or ghee while continuing to blend, until a smooth and creamy hollandaise sauce forms. This step can alternatively be done using a regular blender.
3. Cook Chorizo: Heat a pan over medium heat and cook the ground chorizo, breaking it up with a fork until it becomes crumbly and fully cooked through. Remove from heat and set aside.
4. Poach the Eggs: Fill a pot with about 3 inches of water and bring it to a boil. Add the white vinegar to the water. Reduce heat to medium-low. Stir the water in a circular motion to create a whirlpool, then gently crack an egg into the center. Cook the egg for 4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon. Repeat for all eggs.
5. Assemble the Dish: Place two grilled butternut squash slices on each plate. Spread smashed avocado on each slice, then top with cooked chorizo. Place a poached egg on top, and generously spoon chipotle hollandaise sauce over each egg. Garnish with sliced jalapenos and chopped cilantro before serving.

Notes

• For a Paleo or Whole30 version, substitute the butter with ghee in the hollandaise sauce.
• Grilling the butternut squash adds a smoky flavor, but if a grill is not available, roasting the slices in the oven at 400°F (200°C) for 20-25 minutes until tender can be an alternative.
• To ensure perfect poached eggs, use fresh eggs and create a gentle whirlpool in the simmering water before cracking the egg in.
• Adjust the amount of chipotle pepper to control the heat level of the hollandaise sauce.
• The recipe yields 2 servings but can be easily scaled up for more.

Keywords: Mexican Eggs Benedict, Butternut Squash Benedict, Chipotle Hollandaise, Chorizo Eggs Benedict, Grilled Squash, Healthy Brunch