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