Mexican Eggs Benedict with Butternut Squash, Chorizo, and Chipotle Hollandaise Recipe
A vibrant twist on the classic Eggs Benedict featuring grilled butternut squash slices as the base, topped with smashed avocado, savory chorizo, perfectly poached eggs, and a smoky chipotle hollandaise sauce. This Mexican-inspired breakfast or brunch dish is packed with bold flavors and offers a hearty yet gluten-free alternative to traditional English muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Grilling and Poaching
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Butternut Squash Base
- 1 butternut squash
- 1 tbsp olive oil
Chorizo & Toppings
- 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
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
- Prepare Butternut Squash Slices: Peel the butternut squash and cut the long neck into 1/2 inch thick slices. Heat a grill to medium-high. Brush each slice with olive oil and grill for 5-6 minutes per side until grill marks form and the squash is tender. Keep warm in the oven set to very low heat while preparing the rest.
- Make Chipotle Hollandaise: In a tall container, combine egg yolks, salt, lime juice, and chipotle pepper. Using an immersion blender, blend for 30 seconds. Slowly drizzle in the hot melted butter or ghee while continuously blending until smooth and emulsified. Alternatively, use a regular blender.
- Cook Chorizo: In a pan over medium heat, cook the ground chorizo, breaking it apart with a fork to a crumbly texture until fully cooked through and browned. Remove from heat and set aside.
- Poach Eggs: Bring a pot with approximately 3 inches of water to a boil and add the white vinegar. Reduce to medium-low heat. Stir the water briskly in a circular motion to create a whirlpool and gently crack one egg into the center. Cook for 4 minutes, then remove with a slotted spoon. Repeat for all eggs.
- Assemble: Place two grilled butternut squash slices on each plate. Top each slice with a generous spoonful of smashed avocado, some cooked chorizo, a poached egg, and drizzle with chipotle hollandaise. Garnish with jalapeno slices and chopped cilantro. Serve immediately.
Notes
- For a spicier kick, add more chipotle peppers or jalapenos.
- Make sure to keep the butternut squash warm before plating to ensure the dish is served hot.
- Use fresh eggs for best poaching results.
- The hollandaise sauce should be served immediately for optimal texture and flavor.
- This dish can be made Paleo/Whole30 compliant by using ghee instead of butter in the hollandaise.
Keywords: Mexican eggs benedict, butternut squash eggs benedict, chipotle hollandaise, chorizo breakfast, healthy eggs benedict, gluten free breakfast, poached eggs Mexican
