Name: Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 butternut squash; 1 tbsp olive oil; 170 grams ground chorizo (approx. 5 chorizo sausages, removed from casings); 4 large eggs; 1 tsp white vinegar; 1 large avocado, smashed with a fork; 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)

Jump to Recipe

Introduction

Mexican Eggs Benedict is a vibrant twist on the classic brunch favorite, featuring grilled butternut squash instead of English muffins and a smoky chipotle hollandaise. With creamy avocado, spicy chorizo, and a perfectly poached egg, this dish brings bold flavors to your breakfast table.

The dish shows two servings of eggs Benedict on a white plate, each with four visible layers. The bottom layer is a grilled round base with light brown sear marks. On top of this is a chunky green layer of mashed avocado mixed with small pieces of darker brown meat. Above that is a soft poached egg with a smooth white texture, one of which has a runny yolk spilling over. The entire dish is covered with an orange creamy sauce, sprinkled with chopped green herbs and three slices of fresh green jalapeño on each egg. The background surface is a white marbled texture with a blurred glimpse of bowls and an avocado. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Chipotle Hollandaise:

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

Step 1: Peel the butternut squash and cut the long neck into 1/2 inch thick slices. Heat a grill to medium-high heat, brush the squash slices with olive oil, and grill for 5-6 minutes on each side until grill marks appear and the squash is tender. Keep the slices warm in a low oven while you prepare the rest.
Step 2: To make the chipotle hollandaise, combine egg yolks, salt, lime juice, and chipotle pepper in a tall container. Blend with an immersion blender for 30 seconds. Slowly drizzle in the hot melted butter or ghee while continuing to blend until smooth and creamy. You may also use a regular blender.
Step 3: Cook the ground chorizo in a pan over medium heat, breaking it apart with a fork until crumbly and cooked through. Set aside.
Step 4: Bring a pot with about 3 inches of water to a boil and add the white vinegar. Reduce heat to medium-low and stir the water to create a gentle whirlpool. Crack an egg into the center of the whirlpool and cook for 4 minutes. Remove with a slotted spoon and repeat with remaining eggs.
Step 5: To assemble, place two butternut squash slices on each plate. Top each slice with smashed avocado, a portion of chorizo, a poached egg, and spoon over the chipotle hollandaise. Garnish with sliced jalapeño and chopped cilantro before serving.

Tips & Variations

For extra smoky flavor, char the butternut squash slices on a grill pan or outdoor grill.
Swap chorizo with spicy turkey sausage for a leaner option.
If you don’t have an immersion blender, use a regular blender carefully when making the hollandaise.
Add a sprinkle of queso fresco or cotija cheese for a creamy, salty finish.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the butternut squash slices and chorizo gently on the stove or in the microwave. Poached eggs and hollandaise sauce are best served fresh and do not reheat well.

How to Serve

A white plate holds two stacks of food, each with four main layers. The bottom layer is a thick, round, orange grilled slice with a slightly charred texture. Above this is a chunky, bright green layer of guacamole, full of small lumps. On top of the guacamole sits a brown, crumbly meat layer. The next layer is a smooth, orange sauce that flows over the sides, topped with a soft, white poached egg. The eggs are garnished with small green cilantro leaves and sliced green jalapeño rounds. A wedge of lime rests at the edge of the plate, and in the background, blurred white bowls and half an avocado are seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular English muffins instead of butternut squash?

Yes, you can substitute butternut squash slices with toasted English muffins for a more traditional Eggs Benedict texture, though the squash adds a unique flavor and a gluten-free option.

How do I poach eggs without vinegar?

Vinegar helps the egg whites coagulate quickly but is not mandatory. You can poach eggs without vinegar by ensuring the water is at a gentle simmer and creating a whirlpool to help the egg whites wrap around the yolk.