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Delicious Mexican Eggs Benedict with salsa and avocado on a brunch table.

Mexican Eggs Benedict

A vibrant twist on the classic brunch dish, combining poached eggs, chipotle hollandaise, grilled butternut squash, and chorizo for a flavorful culinary experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Grilled Butternut Squash
  • 1 whole butternut squash Peeled and sliced into half-inch thick slices.
  • 1 tbsp olive oil For grilling the squash.
For the Hollandaise Sauce
  • 2 large egg yolks Form the base of the hollandaise.
  • 1/4 tsp salt Enhances the sauce's flavor.
  • 1 tbsp lime juice Adds brightness to the hollandaise.
  • 1 tbsp chopped chipotle pepper in adobo For a smoky, spicy touch.
  • 1/4 cup hot melted butter or ghee Drizzled in to emulsify the hollandaise.
For the Eggs and Assembly
  • 4 large eggs To be poached.
  • 1 tsp white vinegar Helps set the egg whites.
  • 170 grams ground chorizo Cooked for added flavor.
  • 1 large avocado Mashed for layering.
  • 1 jalapeño sliced For garnish.
  • 1 tbsp chopped cilantro Fresh herb for garnish.

Method
 

Preparation
  1. Peel and slice the butternut squash into half-inch thick slices. Brush them with olive oil.
  2. Grill the squash over medium-high heat for about 5-6 minutes per side, until golden brown.
Hollandaise Sauce
  1. In a high-sided container, blend together egg yolks, salt, lime juice, and chipotle pepper.
  2. Drizzle in the hot melted butter or ghee gradually while blending until a thick sauce forms.
Cooking the Chorizo
  1. Heat a pan over medium heat and add the ground chorizo. Stir frequently for about 8-10 minutes until crumbled and fragrant.
Poaching the Eggs
  1. Bring water to a gentle boil in a separate pot and add the white vinegar.
  2. Create a whirlpool and gently crack the eggs into the center. Poach for about four minutes, until the whites are set but the yolks remain runny.
Assembly
  1. On each plate, layer two grilled butternut squash slices, followed by mashed avocado, spoonfuls of chorizo, and a perfectly poached egg.
  2. Drizzle the chipotle hollandaise over the top and garnish with sliced jalapeños and chopped cilantro.

Notes

Ensure even slicing of butternut squash for uniform grilling. Don’t skimp on the seasoning with salt and lime juice.