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This spiced-up Mexican Eggs Benedict takes the timeless breakfast classic and transforms it into a zesty, colorful creation that combines the tastiest Mexican elements. Using butternut squash rounds instead of English muffins gives you a gluten-free foundation layered with smooth avocado, zesty chorizo, perfectly cooked eggs, and a smoky chipotle hollandaise that brings it all together wonderfully.
I came up with this dish while throwing a brunch party for friends with different diet needs. Everyone was asking for my secret recipe before they'd even cleaned their plates!
What You'll Need
- Butternut squash rounds: they work as a tasty grain-free alternative with just enough sweetness to balance the spicy stuff on top
- Ground chorizo: adds a smoky kick and protein that beats regular breakfast sausage any day
- Large avocado: brings that buttery smoothness and good fats that cool down the spicier elements
- Chipotle peppers in adobo sauce: gives your hollandaise that deep smoky flavor that makes this dish stand out
- Fresh jalapeños: adds a pop of color and lets you control how hot you want things to get
- Cilantro: cuts through the richness with a fresh, lemony twist
Tasty Preparation Steps
- Get your squash ready:
- Take a butternut squash, peel it, and slice the neck into rounds about half an inch thick. Coat them with olive oil and toss them on a medium-high grill for about 5-6 minutes each side until they're soft with nice grill lines. The heat brings out their natural sweetness which works great with the spicy toppings. Put them in a warm oven while you work on the rest.
- Whip up the chipotle sauce:
- Mix egg yolks, salt, lime juice and chipotle pepper in a deep container. Blend it all with an immersion blender for about 30 seconds, then slowly pour in hot melted butter as you keep blending. The lime adds brightness to the rich sauce while the chipotle gives it that smoky kick. It should end up thick but still easy to pour.
- Brown the chorizo:
- Toss your ground chorizo in a hot skillet, breaking it up as it cooks until it's all brown. Let some bits get crispy for extra texture. You'll notice the oils from the chorizo turn a beautiful deep color that's packed with flavor.
- Get your eggs just right:
- Fill a pot with 3 inches of water, add some white vinegar, and bring it to a boil before turning it down to medium-low. Stir the water to make a little whirlpool, then crack your eggs into the middle. Cook each one for exactly 4 minutes - you want firm whites but runny yolks. Scoop them out with a slotted spoon and let them drain a bit.
- Put it all together:
- Start with the squash rounds on your plates. Top with mashed avocado, the chorizo, your perfect poached eggs, and big spoonfuls of that chipotle hollandaise. Finish with thin jalapeño slices and fresh cilantro. The dish looks amazing with all those colors and layers.
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That chipotle hollandaise really makes this dish special. I once made it for my mother-in-law who always said she didn't care for hollandaise, and she wanted my recipe before she left. The smoky heat turns the traditional sauce into something completely different.
Nailing Those Eggs
Getting that dream poached egg with firm whites and gooey yolks isn't as hard as you might think. Adding vinegar to your poaching water helps the whites set up quickly for that pretty shape. If you're planning ahead, you can poach your eggs up to two days early, keep them in cold water in the fridge, and quickly warm them in hot water right before serving.
Keeping And Warming
This dish tastes best fresh off the stove, but you can make the parts ahead separately. You can grill the squash rounds a day before and keep them in the fridge, then warm them in a low oven or toaster. The sauce can last in a sealed container for up to two days - just warm it gently over a double boiler, stirring all the time so it doesn't split.
Switching Things Up
Don't eat pork? Try ground turkey with smoked paprika, cumin and garlic for a similar flavor kick. Sweet potato slices work great instead of the butternut squash if that's what you have. Plant lovers can swap the eggs for grilled tomato slices and make a vegan sauce using silken tofu, nutritional yeast, and the same chipotle flavors.
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This dish brings you the best of both worlds - you get freshness and richness in every bite.
Frequently Asked Questions
- → Can I substitute the butternut squash with something else?
You can swap out butternut squash for sweet potato rounds, big portobello mushrooms, or cauliflower slices if you want something different while keeping the meal gluten-free.
- → How do I make perfectly poached eggs?
To nail poached eggs, grab fresh ones, add a splash of vinegar to barely simmering water, stir to make a gentle swirl, and cook them for 4 minutes flat. Lift them out with a slotted spoon and let them dry on paper towels before you serve them.
- → What can I use instead of chorizo for a less spicy version?
If you want something milder, try ground turkey or chicken with a bit of paprika, oregano, and cumin to keep those Mexican flavors without all the heat.
- → Can I make the hollandaise sauce ahead of time?
Hollandaise tastes way better fresh since it can break apart when you heat it again. You can get everything else ready ahead of time and just whip up the sauce right before you eat for the best taste and texture.
- → Is this dish suitable for vegetarians?
This dish isn't vegetarian because of the chorizo, but you can easily make it veggie-friendly by using black beans, fake chorizo, or just piling on extra avocado for a tasty meat-free version.
- → What's the best way to keep the butternut squash warm without overcooking?
After you cook your butternut squash slices, put them in your oven on the lowest setting around 170°F until you're ready to eat. This keeps them warm but won't turn them mushy.