Description
Elevate your brunch game with this vibrant and delicious Mexican Eggs Benedict. By combining traditional elements with bold Mexican flavors, this dish offers a delightful culinary experience that’s both satisfying and memorable.
Ingredients
- 1 butternut squash
- 1 tablespoon olive oil
- 1 large avocado, mashed
- 170 grams ground chorizo (approximately 5 chorizo sausages, casings removed)
- 4 large eggs
- 1 teaspoon white vinegar
- 1 jalapeño, sliced
- 1 tablespoon chopped cilantro
For the Chipotle Hollandaise:
- 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 (suitable for Paleo/Whole30 diets)
Instructions
- Prepare the Butternut Squash:
- Peel the butternut squash and slice the neck into 1/2-inch thick rounds.
- Preheat a grill to medium-high heat.
- Brush each squash slice with olive oil and grill for 5-6 minutes per side until grill marks appear and the squash is tender.
- Transfer the grilled slices to an oven set on low heat to keep them warm.
- Make the Chipotle Hollandaise:
- In a tall container, combine egg yolks, salt, lime juice, and chipotle paste.
- Using an immersion blender, blend the mixture for 30 seconds.
- Slowly drizzle in the melted butter or ghee while continuing to blend until the sauce is smooth and emulsified.
- Alternatively, a regular blender can be used for this step.
- Cook the Chorizo:
- In a pan over medium heat, cook the ground chorizo, breaking it into crumbles with a fork, until fully cooked.
- Poach the Eggs:
- Fill a pot with approximately 3 inches of water and bring to a boil.
- Add white vinegar to the boiling water.
- Reduce heat to medium-low to maintain a gentle simmer.
- Create a whirlpool in the water by stirring with a spoon, then gently crack an egg into the center.
- Let the egg cook for 4 minutes, then remove with a slotted spoon.
- Repeat for the remaining eggs.
- Assemble the Dish:
- Place two grilled butternut squash slices on each plate.
- Top each slice with mashed avocado, cooked chorizo, and a poached egg.
- Drizzle the chipotle hollandaise sauce over the assembled stacks.
- Garnish with sliced jalapeños and chopped cilantro.
Notes
Serving Tips:
- Immediate Consumption: For optimal taste and texture, serve the assembled Mexican Eggs Benedict immediately after preparation. This ensures the butternut squash base remains firm, the poached eggs are warm with runny yolks, and the chipotle hollandaise is at its peak flavor.
- Prepping Components: To streamline the serving process, prepare individual components in advance. Cook the chorizo and keep it warm, mash the avocado just before assembly to prevent browning, and have the chipotle hollandaise ready. Poach the eggs last to ensure they are warm when serving.
Storage Tips:
- Poached Eggs: If you need to prepare poached eggs ahead of time, they can be stored in an airtight container filled with ice water in the refrigerator for up to 2 days. When ready to serve, gently reheat them in simmering water for about a minute to warm through.
- Chipotle Hollandaise Sauce: Hollandaise sauce is best when freshly made due to its delicate emulsion. However, if you have leftovers, refrigerate them in an airtight container for up to 2 days. Reheat gently over low heat, whisking continuously to restore its smooth consistency. Be cautious, as overheating can cause the sauce to separate.
- Chorizo: Cooked chorizo can be refrigerated in an airtight container for up to 3 days. Reheat thoroughly in a skillet over medium heat before assembling the dish.
- Butternut Squash Base: Grilled butternut squash slices are best enjoyed fresh to maintain their texture. If necessary, store them in the refrigerator for up to 2 days and reheat in the oven at 350°F (175°C) until warmed through.
- Avocado: Mashed avocado tends to brown quickly. It’s recommended to prepare it just before assembling the dish. If you must store it, place it in an airtight container with a squeeze of lime or lemon juice to slow oxidation, and use within 1 day.
