Delicious Mexican Eggs Benedict with Chorizo Twist

Mexican Eggs Benedict is a vibrant twist on the classic dish that combines the rich flavors of Mexico with the beloved eggs benedict format. Imagine creamy avocado, spicy chorizo, and perfectly poached eggs layered on grilled butternut squash slices, all drizzled with a silky chipotle hollandaise. This delicious Mexican Eggs Benedict with a spicy chorizo twist offers a unique culinary experience that is perfect for breakfast or brunch.

Why You’ll Love This Mexican Eggs Benedict

This dish is not only visually stunning but also packed with flavor and nutrition. First, the combination of traditional Mexican ingredients like chorizo and avocado creates a mouthwatering experience. Second, the grilled butternut squash serves as a delicious and gluten-free alternative to the classic English muffin. Third, this recipe is versatile, with variations like Huevos Rancheros Benedict and Spicy Eggs Benedict recipe that cater to different tastes. Fourth, it’s a fantastic way to enjoy a breakfast with Mexican flair. Fifth, the creamy avocado sauce adds a delightful texture. Lastly, it’s perfect for those looking for recipes for Mexican-inspired breakfast that are both easy and satisfying.

Ingredients for Mexican Eggs Benedict

Gather these items:

• 1 butternut squash (peeled and cut into 1/2 inch slices)
• 1 tbsp olive oil (for grilling squash)
• 1 large avocado (smashed with a fork)
• 170 grams ground chorizo (approx. 5 sausages, removed from casings)
• 4 large eggs (for poaching)
• 1 tsp white vinegar (for poaching eggs)
• 1 jalapeno (sliced for garnish)
• 1 tbsp chopped cilantro (for garnish)
• 2 egg yolks (for hollandaise sauce)
• 1/4 tsp salt (for seasoning)
• 1 tbsp lime juice (for flavor in the hollandaise)
• 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
• 1/4 cup hot melted butter (or ghee for Paleo/Whole30)

How to Make Mexican Eggs Benedict Step-by-Step

1. Step 1: Peel the butternut squash and slice it into 1/2 inch thick rounds.
2. Step 2: Heat your grill to medium-high. Brush the squash slices with olive oil and grill for about 5-6 minutes per side until they’re tender and sport beautiful grill marks.
3. Step 3: Transfer the grilled squash to an oven set on low heat to keep warm while you prepare the rest of the dish.
4. Step 4: In a tall container, add the egg yolks, salt, lime juice, and chipotle pepper. Blend with an immersion blender for about 30 seconds until smooth and creamy.
5. Step 5: With the blender running, slowly drizzle in the melted butter until the mixture thickens and becomes silky.
6. Step 6: In a skillet, cook the ground chorizo, breaking it up until crumbly and fully cooked, about 7-10 minutes.
7. Step 7: Boil a pot of water with white vinegar. Reduce the heat to medium-low, whirl the water, and crack an egg into the center. Poach for 4 minutes and lift out with a slotted spoon. Repeat for the remaining eggs.
8. Step 8: On a plate, stack the grilled butternut squash slices. Top each with smashed avocado, a generous scoop of chorizo, and a perfectly poached egg. Drizzle with the chipotle hollandaise and garnish with jalapeño slices and cilantro.

Pro Tips for the Perfect Mexican Eggs Benedict

Keep these in mind:

• Make sure to use fresh ingredients for the best flavor.
• Grilling the butternut squash adds a smoky flavor that enhances the dish.
• For a thicker hollandaise, add more melted butter gradually.
• Experiment with spices in the chorizo for added depth.
• Keep the poached eggs warm in a bowl of hot water until serving.

Best Ways to Serve Mexican Eggs Benedict

This dish can be served with a side of traditional Mexican brunch dishes, such as refried beans or a fresh pico de gallo. Another option is to pair it with a light salad to balance the richness of the eggs and hollandaise. For a unique twist, consider adding unique Eggs Benedict toppings like pickled onions or feta cheese.

How to Store and Reheat Mexican Eggs Benedict

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the chorizo and squash in a skillet over low heat, and re-poach the eggs for the best results. This makes it ideal for meal prep, allowing you to enjoy the flavors of this dish throughout the week.

Frequently Asked Questions About Mexican Eggs Benedict

What’s the secret to perfect Mexican Eggs Benedict?

The secret lies in the cooking technique. Ensure that the eggs are poached just right—soft and runny in the center. Using fresh ingredients like ripe avocados and quality chorizo will also elevate the flavor profile. For those wondering how to make Mexican Eggs Benedict, these tips will guide you.

Can I make Mexican Eggs Benedict ahead of time?

While the components can be prepared ahead of time, it’s best to assemble the dish fresh to maintain the texture of the poached eggs. You can grill the squash and cook the chorizo in advance, making it a quick meal when you’re ready to eat.

How do I avoid common mistakes with Mexican Eggs Benedict?

Avoid overcooking the eggs, as this will change their creamy texture. Additionally, ensure that the hollandaise sauce is blended smoothly and served immediately for the best experience. Using Mexican-style Eggs Benedict ingredients will help you achieve authentic flavors.

Variations of Mexican Eggs Benedict You Can Try

There are several delicious variations you can experiment with. Try a Chorizo Eggs Benedict for a spicier kick, or a Southwest Eggs Benedict topped with roasted peppers. For a vegetarian option, consider a Avocado Eggs Benedict using grilled avocado slices instead of chorizo. Incorporating traditional Mexican ingredients for breakfast can lead to exciting new flavors.

For more delicious recipes, check out our breakfast category or try making easy avocado toast as a side. If you’re interested in more Mexican-inspired dishes, explore ham salad with poached egg for a delightful twist.

Delicious Mexican Eggs Benedict with Chorizo Twist

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Delicious Mexican Eggs Benedict with Spicy Chorizo Twist

• Author: Andrew
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Grilling and Poaching
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 butternut squash (peeled and cut into 1/2 inch slices)
• 1 tbsp olive oil (for grilling squash)
• 1 large avocado (smashed with a fork)
• 170 grams ground chorizo (approx. 5 sausages, removed from casings)
• 4 large eggs (for poaching)
• 1 tsp white vinegar (for poaching eggs)
• 1 jalapeno (sliced for garnish)
• 1 tbsp chopped cilantro (for garnish)
• 2 egg yolks (for hollandaise sauce)
• 1/4 tsp salt (for seasoning)
• 1 tbsp lime juice (for flavor in the hollandaise)
• 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
• 1/4 cup hot melted butter (or ghee for Paleo/Whole30)

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Instructions

1. Peel the butternut squash and slice it into 1/2 inch thick rounds.
2. Heat your grill to medium-high. Brush the squash slices with olive oil and grill for about 5-6 minutes per side until they’re tender and sport beautiful grill marks.
3. Transfer the grilled squash to an oven set on low heat to keep warm while you prepare the rest of the dish.
4. In a tall container, add the egg yolks, salt, lime juice, and chipotle pepper. Blend with an immersion blender for about 30 seconds until smooth and creamy.
5. With the blender running, slowly drizzle in the melted butter until the mixture thickens and becomes silky.
6. In a skillet, cook the ground chorizo, breaking it up until crumbly and fully cooked, about 7-10 minutes.
7. Boil a pot of water with white vinegar. Reduce the heat to medium-low, whirl the water, and crack an egg into the center. Poach for 4 minutes and lift out with a slotted spoon. Repeat for the remaining eggs.
8. On a plate, stack the grilled butternut squash slices. Top each with smashed avocado, a generous scoop of chorizo, and a perfectly poached egg. Drizzle with the chipotle hollandaise and garnish with jalapeño slices and cilantro.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 300 mg