Mexican Eggs Benedict

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

This Mexican twist on classic eggs benedict features spicy chorizo, creamy avocado, jalapeños, and a smoky chipotle hollandaise—all served atop roasted butternut squash rounds. It’s a flavorful and unique brunch dish you’ll want to make again and again.

Ingredients

For the Base

• 1 butternut squash
• 1 tablespoon olive oil
• 1 large avocado, smashed with a fork
• 170g ground chorizo (about 5 links, casings removed)
• 4 large eggs
• 1 teaspoon white vinegar
• 1 jalapeño, sliced
• 1 tablespoon chopped fresh cilantro

For the Chipotle Hollandaise

• 2 egg yolks
• ¼ teaspoon salt
• 1 tablespoon lime juice
• 1 tablespoon chopped chipotle pepper in adobo (or 1 teaspoon chipotle powder)
• ¼ cup hot melted butter (or ghee for Paleo/Whole30)

Instructions

1. Roast the Butternut Squash

• Peel the butternut squash and slice the long neck into ½-inch thick rounds.
• Brush each slice with olive oil and grill over medium-high heat for 5–6 minutes per side, until grill marks form and squash is tender.
• Keep warm in a low oven (around 200°F or 90°C) while preparing the remaining components.

2. Make the Chipotle Hollandaise

• In a tall container or blender, combine egg yolks, salt, lime juice, and chipotle pepper.
• Using an immersion blender, blend for 30 seconds.
• Slowly drizzle in the hot melted butter while continuing to blend until smooth and emulsified. (If using a blender, follow the same process.)

3. Cook the Chorizo

• In a skillet over medium heat, cook the ground chorizo, breaking it up into small crumbles with a fork or spatula.
• Cook until fully browned and cooked through. Set aside.

4. Poach the Eggs

• Fill a pot with about 3 inches of water and bring it to a gentle boil. Add the vinegar.
• Reduce heat to medium-low and stir the water to create a 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.

5. Assemble

• Place two slices of butternut squash on each plate.
• Top each with smashed avocado, a spoonful of cooked chorizo, and a poached egg.
• Drizzle chipotle hollandaise over the top.
• Garnish with sliced jalapeños and fresh cilantro. Serve immediately.

Tips & Notes

• Make-Ahead Hollandaise: The hollandaise can be kept warm in a thermos or a warm water bath until ready to use.
• Vegetarian Option: Substitute the chorizo with seasoned black beans or soy chorizo.
• Extra Heat: Add a dash of hot sauce to the hollandaise for even more kick

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