Description
Elevate your brunch with the bold flavors of Mexican cuisine in this fusion take on classic Eggs Benedict featuring spicy chorizo and creamy avocado.
Ingredients
Scale
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado
- 170 grams ground chorizo
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño
- 1 tbsp chopped cilantro
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Instructions
- Peel and slice the butternut squash into half-inch thick rounds.
- Brush squash slices with olive oil and grill for about 5-6 minutes per side until tender.
- Prepare chipotle hollandaise by blending egg yolks, salt, lime juice, and chipotle pepper, then slowly drizzle in hot melted butter.
- Cook ground chorizo in a pan over medium heat until crumbly and browned.
- Poach the eggs in simmering water with white vinegar for about four minutes.
- Assemble the dish by layering grilled squash, avocado, chorizo, poached eggs, and chipotle hollandaise, garnishing with jalapeños and cilantro.
Notes
Practice poaching eggs ahead of time and make extra hollandaise for other dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Grilling and Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 300mg