Mexican Eggs Benedict
Elevate your brunch experience with this vibrant Mexican Eggs Benedict, a delightful fusion of traditional flavors and bold Mexican flair. This dish features grilled butternut squash instead of the typical English muffin, making it a gluten-free alternative that’s both nutritious and satisfying. Topped with spicy chorizo and a creamy chipotle hollandaise sauce, this recipe is perfect for impressing guests or enjoying a cozy family breakfast. Easy to prepare in under an hour, it’s not just a meal; it’s a culinary adventure that stands out at any brunch gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Grilling/Poaching
- Cuisine: Mexican
Ingredients
Scale
- 1 butternut squash
- 1 tablespoon olive oil
- 1 large avocado, mashed
- 170 grams ground chorizo
- 4 large eggs
- 1 teaspoon white vinegar
- 1 jalapeño, sliced
- 1 tablespoon chopped cilantro
- 2 egg yolks
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon chipotle paste (or 1 teaspoon chipotle powder)
- 1/4 cup hot melted butter or ghee
Instructions
- Slice and grill butternut squash until tender.
- Blend egg yolks, lime juice, chipotle paste, and salt; slowly add melted butter to create hollandaise sauce.
- Cook ground chorizo in a pan until browned.
- Poach eggs in simmering water with vinegar.
- Assemble by layering grilled squash, avocado, chorizo, and poached eggs topped with hollandaise.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 3g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 265mg
Find it online: https://kitchensecretstips.com/mexican-eggs-benedict/