Mexican Eggs Benedict
Elevate your brunch with a vibrant take on a classic dish: Mexican Eggs Benedict. This delightful recipe replaces traditional English muffins with grilled butternut squash, topped with spicy chorizo, creamy avocado, and a zesty chipotle hollandaise sauce. Perfect for cozy Sundays or festive gatherings, it’s both satisfying and memorable. Each bite bursts with bold flavors, making this dish a standout on any brunch table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Grilling/Poaching
- Cuisine: Mexican
Ingredients
Scale
- 1 butternut squash
- 1 tablespoon olive oil
- 1 large avocado
- 170 grams ground chorizo
- 4 large eggs
- 1 teaspoon white vinegar
- 2 egg yolks
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon chipotle paste
- 1/4 cup hot melted butter
Instructions
- Peel and slice the butternut squash into ½-inch rounds. Grill over medium-high heat for about 5-6 minutes per side until tender. Keep warm in an oven.
- For the chipotle hollandaise, blend egg yolks, salt, lime juice, and chipotle paste in a tall container. Gradually add melted butter while blending until smooth.
- Cook ground chorizo in a pan over medium heat until fully cooked.
- Poach eggs by simmering water with vinegar. Create a whirlpool and gently crack eggs into the center; cook for about 4 minutes.
- Assemble by placing two squash slices on each plate, topping with avocado, chorizo, poached eggs, and hollandaise sauce.
Nutrition
- Serving Size: 1 stack (approximately two squash slices with toppings)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 260mg
Find it online: https://firstfoodie.com/mexican-eggs-benedict/