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

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4.2 from 12 reviews

A vibrant twist on the classic eggs benedict, featuring grilled butternut squash slices as the base, topped with creamy smashed avocado, spicy ground chorizo, perfectly poached eggs, and a smoky chipotle hollandaise sauce. Garnished with fresh jalapeños and cilantro, this Mexican Eggs Benedict is a flavorful and satisfying brunch dish.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

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

Chipotle Hollandaise

  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tbsp lime juice
  • 1 tbsp chipotle paste (or 1 tsp chipotle powder)
  • 1/4 cup hot melted butter or ghee (for Paleo/Whole30)

Instructions

  1. Prepare the Butternut Squash: Peel the butternut squash and cut the long neck into slices approximately 1/2 inch thick. Heat a grill to medium-high heat. Brush each slice with olive oil, then grill for about 5-6 minutes per side until grill marks appear and the squash is slightly tender. Transfer the slices to a very low heat oven to keep warm while prepping the other components.
  2. Make the Chipotle Hollandaise: In a tall container, combine the egg yolks, salt, lime juice, and chipotle paste. Use an immersion blender to blend the mixture for 30 seconds. Slowly drizzle the hot melted butter or ghee into the container while continuing to blend until the sauce is smooth and emulsified. Alternatively, use a regular blender for this step.
  3. Cook the Chorizo: In a pan over medium heat, cook the ground chorizo, breaking it up with a fork into a crumbly texture. Continue cooking until fully browned and cooked through. Remove from heat and set aside.
  4. Poach the Eggs: Bring a pot with about 3 inches of water to a boil and add the white vinegar. Reduce heat to medium-low to maintain a gentle simmer. Stir the water in a circular motion with a spoon to create a whirlpool. Crack one egg into the center of the whirlpool and cook for 4 minutes. Remove with a slotted spoon and repeat with remaining eggs.
  5. Assemble the Mexican Eggs Benedict: Place two grilled butternut squash slices on each plate. Top each slice with smashed avocado, a portion of cooked chorizo, a poached egg, and spoon the chipotle hollandaise over the top. Garnish with sliced jalapeños and chopped cilantro before serving.

Notes

  • For a Paleo or Whole30 version, substitute butter with ghee in the hollandaise sauce.
  • Adjust the amount of chipotle paste or jalapeños based on your preferred spice level.
  • When poaching eggs, ensure the water is not boiling vigorously to keep egg whites intact.
  • Grilling the butternut squash enhances its natural sweetness and adds a smoky flavor.
  • This dish can be served as a hearty brunch or a light dinner option.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch
  • Method: Grilling, Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-eggs-benedict-with-butternut-squash-chorizo-and-chipotle-hollandaise-recipe/