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Mexican Eggs Benedict

A deliciously layered brunch dish featuring grilled butternut squash, creamy avocado, and poached eggs, topped with a smoky chipotle hollandaise sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 butternut squash Peel and slice into 1/2-inch rounds.
  • 1 tbsp olive oil For brushing the squash.
  • 1 large avocado, smashed
  • 170 grams ground chorizo Approximately 5 chorizo sausages, removed from casings.
  • 4 large eggs For poaching.
  • 1 tsp white vinegar For poaching the eggs.
  • 1 jalapeno, sliced For garnish.
  • 1 tbsp chopped cilantro For garnish.
Chipotle Hollandaise
  • 2 large 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)

Method
 

Preparation
  1. Peel the butternut squash and slice into 1/2-inch rounds. Brush each slice lightly with olive oil.
  2. Heat the grill to medium-high.
Grilling the Squash
  1. Grill the squash about 5–6 minutes per side, until marked and tender.
  2. Keep warm in a low oven while you finish the rest.
Making Chipotle Hollandaise
  1. In a blender or with a whisk, combine the egg yolks, salt, lime juice, and chopped chipotle.
  2. Slowly stream in the hot melted butter until the sauce is thick and glossy.
  3. Taste and adjust salt or lime.
Cooking Chorizo
  1. Crumble and cook the ground chorizo in a warm skillet until browned and crisp.
  2. Drain briefly on paper if excess fat accumulates.
Poaching Eggs
  1. Bring a pot of water to a gentle simmer and add the vinegar.
  2. Create a whirlpool and slip each egg into the center. Poach for 4 minutes.
  3. Remove with a slotted spoon and drain on paper.
Assembly
  1. Place a grilled squash round on each plate and smear with smashed avocado.
  2. Top with warm chorizo and a poached egg.
  3. Drizzle with chipotle hollandaise, garnish with jalapeño slices and cilantro.

Notes

Serve immediately while the yolk is soft. Consider serving with lime wedges and pairing with a smoky coffee or bright citrus spritz. Store components separately in airtight containers for up to 3 days.