Mexican Eggs Benedict takes a classic brunch favorite and gives it a bold, spicy twist. Instead of an English muffin, this version swaps in grilled butternut squash for a naturally sweet, gluten-free base. The layers of creamy smashed avocado, crumbled chorizo, and perfectly poached eggs create a rich, satisfying combination. But the real star is the smoky, zesty chipotle hollandaise, which brings the whole dish to life with its vibrant flavors.
This dish is perfect for weekend brunch or a special breakfast treat. Not only is it packed with bold Mexican flavors, but it’s also Paleo, Whole30, Keto, and gluten-free, making it a great option for those with dietary restrictions. If you love a brunch that’s both indulgent and nourishing, this recipe is a must-try!
Full Recipe:
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado (smashed with a fork)
- 170 g ground chorizo (or approx. 5 chorizo sausages, casings removed)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño, sliced
- 1 tbsp chopped cilantro
Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chipotle paste (or 1 tsp chipotle powder)
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Directions:
- Peel the butternut squash and cut the long neck into 1/2-inch thick slices.
- Heat a grill to medium-high. Brush squash slices with olive oil and grill for 5-6 minutes per side until tender with grill marks. Keep warm in the oven.
- For the hollandaise, blend egg yolks, salt, lime juice, and chipotle paste with an immersion blender for 30 seconds. Slowly drizzle in melted butter while blending.
- Cook chorizo in a pan, breaking it up with a fork into a crumbly texture.
- Bring 3 inches of water to a boil, add vinegar, reduce heat to medium-low, and create a whirlpool. Crack an egg into the center and poach for 4 minutes. Repeat with remaining eggs.
- Assemble by placing two squash slices on a plate, topping with smashed avocado, cooked chorizo, a poached egg, and drizzling with chipotle hollandaise. Garnish with jalapeños and cilantro.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 2
Mexican Eggs Benedict: A Bold and Flavorful Twist on a Brunch Classic
Mexican cuisine is known for its vibrant flavors, bold spices, and comforting ingredients. When you take a brunch classic like Eggs Benedict and give it a Mexican-inspired makeover, you get a dish that is both indulgent and refreshing. This Mexican Eggs Benedict combines rich and creamy chipotle hollandaise, spicy chorizo, smooth avocado, and perfectly poached eggs, all sitting on a base of grilled butternut squash instead of the traditional English muffin. The result is a delicious and healthier alternative that caters to various dietary preferences, including Paleo, Whole30, Keto, and Gluten-Free lifestyles.
A Healthier Take on a Classic Brunch Dish
Traditional Eggs Benedict consists of a toasted English muffin topped with ham, poached eggs, and hollandaise sauce. While undeniably delicious, it can be heavy due to the butter-rich sauce and bread base. This Mexican-inspired version keeps all the indulgence while offering a lighter, nutrient-packed alternative.
Instead of an English muffin, grilled butternut squash slices provide a subtly sweet, sturdy base. Butternut squash is packed with vitamins A and C, fiber, and antioxidants, making it a great choice for those looking for a low-carb and gluten-free option. The combination of creamy avocado, spicy chorizo, and a smoky, zesty chipotle hollandaise ensures that every bite is bursting with flavor.
The Star of the Show: Chipotle Hollandaise
Hollandaise sauce is a staple in classic Eggs Benedict, but it can sometimes feel too rich and buttery. This recipe takes a lighter approach while keeping the signature creamy texture. The key ingredient is chipotle paste or chipotle powder, which infuses the sauce with a smoky, slightly spicy kick. The addition of fresh lime juice balances the richness of the butter or ghee, giving the sauce a refreshing citrusy note.
Unlike traditional hollandaise, which requires careful whisking over a double boiler, this version is made using an immersion blender or regular blender. This foolproof method ensures a smooth, velvety sauce in just minutes, making it a practical option for home cooks.
The Perfect Balance of Textures and Flavors
One of the best things about this Mexican Eggs Benedict is how well the textures and flavors complement each other. The soft, slightly caramelized butternut squash contrasts beautifully with the creamy avocado. The chorizo adds a bold, meaty bite, while the runny poached egg creates a luscious sauce that ties everything together.
Topping the dish with fresh jalapeño slices and chopped cilantro adds a bright, herbal freshness that cuts through the richness. Every bite is a combination of smoky, creamy, spicy, and savory goodness, making this dish incredibly satisfying.
Dietary Benefits and Customization Options
This recipe is naturally gluten-free, grain-free, and low-carb, making it an excellent choice for people following Paleo, Keto, and Whole30 diets. However, it is also highly customizable:
- Vegetarian Option: Replace the chorizo with sautéed mushrooms or a plant-based chorizo alternative.
- Extra Protein: Add a second poached egg per serving for a more protein-packed meal.
- Milder Version: Reduce or omit the jalapeños and use a milder sausage instead of chorizo.
- Dairy-Free: Use ghee instead of butter for the hollandaise to keep it Whole30 and Paleo-compliant.
Tips for Making the Perfect Poached Egg
Poaching eggs can be intimidating, but with the right technique, it’s easy to achieve beautifully runny yolks and firm whites:
- Use Fresh Eggs: Fresh eggs hold their shape better and result in a neater poached egg.
- Create a Whirlpool: Stir the simmering water in a circular motion before adding the egg to help the whites wrap around the yolk.
- Add Vinegar: A teaspoon of vinegar helps the egg whites firm up more quickly.
- Don’t Overcook: Poach the egg for around 4 minutes for a runny yolk or 5-6 minutes for a firmer center.
Why This Dish is Perfect for Brunch
Brunch is all about balancing indulgence and nourishment, and this Mexican Eggs Benedict achieves that effortlessly. It feels like a restaurant-quality meal but is surprisingly easy to make at home. Whether you’re hosting a weekend brunch, looking for a special breakfast, or just want to try something new, this dish is guaranteed to impress.
The prep work can be done ahead of time, making it even easier. The butternut squash can be grilled, the chorizo cooked, and the hollandaise prepared in advance. Then, all you have to do in the morning is poach the eggs and assemble the dish.
Conclusion: A Must-Try for Brunch Lovers
If you love the bold flavors of Mexican cuisine and the comforting elements of classic brunch dishes, this Mexican Eggs Benedict is a must-try. The combination of creamy avocado, smoky chorizo, spicy hollandaise, and perfectly poached eggs creates a dish that is both indulgent and nutrient-packed.
With its gluten-free, keto, and Whole30-friendly base, this dish is perfect for a wide range of dietary preferences. Plus, the ease of preparation makes it an excellent choice for home cooks looking to elevate their breakfast game.
Whether you’re making it for a special occasion or just want to switch up your morning routine, this recipe will quickly become a brunch favorite. Give it a try and experience the perfect balance of heat, creaminess, and rich flavors in every bite!