Mexican Eggs Benedict
A delightful twist on the classic brunch favorite, featuring creamy avocado, savory ground chorizo, and a zesty chipotle hollandaise sauce on grilled butternut squash.
Ingredients
For the Base
- 1 medium Butternut squash Peeled and sliced into 1/2 inch thick slices.
- 2 tablespoons Olive oil For brushing on the squash.
For the Toppings
- 1 large Avocado Smashed with a fork.
- 1 pound Ground chorizo Cooked and crumbled.
- 4 large Eggs Poached.
- 1 tablespoon White vinegar For poaching eggs.
- 1 medium Jalapeño Sliced for garnish.
- 1/4 cup Chopped cilantro For garnish.
For the Hollandaise Sauce
- 3 large Egg yolks Essential for hollandaise.
- 1 pinch Salt
- 2 tablespoons Lime juice Freshly squeezed.
- 1 chipotle pepper Chipotle pepper in adobo Chopped, or use chipotle powder for convenience.
- 1/2 cup Hot melted butter or ghee For a silky hollandaise sauce.
Instructions
Preparation of Butternut Squash
- Peel the butternut squash and cut into slices approximately 1/2 inch thick.
- Preheat your grill to medium-high heat.
- Brush each butternut squash slice generously with olive oil.
- Grill the slices for about 5-6 minutes on each side until attractive grill marks appear and the squash is slightly tender.
- Transfer the slices to an oven set on low heat to keep warm.
Making the Hollandaise Sauce
- In a tall container, combine the egg yolks, salt, lime juice, and chopped chipotle pepper.
- Using an immersion blender, blend these ingredients for about 30 seconds.
- Very slowly drizzle in the melted butter or ghee while continuously blending until smooth and creamy.
Cooking the Chorizo
- In a pan over medium heat, add the ground chorizo.
- Cook thoroughly, breaking it up with a fork until it achieves a crumbly texture.
Poaching the Eggs
- Fill a pot with about 3 inches of water and add the white vinegar.
- Bring the water to a lively boil, then reduce the heat to medium-low.
- Create a whirlpool in the water by stirring with a spoon and crack the eggs into the center.
- Poach the eggs for about 4 minutes, then use a slotted spoon to remove.
Assembling the Dish
- On a serving plate, place two slices of the grilled butternut squash.
- Top each slice with a scoop of smashed avocado followed by some cooked chorizo.
- Carefully place a poached egg on each stack and drizzle with the chipotle hollandaise sauce.
- Garnish with sliced jalapeños and chopped cilantro.
Notes
For the best poached eggs, ensure your water is at a gentle simmer. Use fresh ingredients for optimal flavor.