There’s nothing quite like the satisfying sizzle of chorizo cooking in a pan, sending a wave of mouthwatering aromas dancing through the kitchen. One morning, as I craved a hearty brunch that would elevate my breakfast game, I found inspiration in the vibrant flavors of Mexico. The result? A sizzling breeze of creativity led to this Spicy Mexican Eggs Benedict, where creamy smashed avocado meets tender grilled butternut squash, all topped with a fiery chipotle hollandaise that packs a punch.
With its delightful blend of textures—from the rich, runny egg yolk to the velvety hollandaise—you’ll quickly discover this dish isn’t just a meal; it’s an experience. As I plated this beautiful creation, I realized it’s not only a feast for the eyes but also a perfect solution for anyone looking to break free from the mundane fast-food routine. Plus, it’s a fantastic option for anyone following specific dietary preferences like Whole30, Paleo, or Keto. So, let’s dive into this culinary delight that brings a vibrant twist to your brunch table!
Why is Mexican Eggs Benedict a must-try?
Simplicity at its Finest: With just a handful of ingredients, this recipe comes together effortlessly, allowing anyone to shine in the kitchen.
Flavor Explosion: The spicy chorizo and smoky chipotle hollandaise create a taste sensation that will leave your taste buds dancing.
Texture Harmony: Enjoy the creamy avocado, tender butternut squash, and perfectly runny poached eggs all in one glorious bite.
Diet-Friendly: Whether you’re following Whole30, Paleo, or Keto, this dish fits seamlessly into your health-conscious lifestyle.
Crowd-Pleasing Appeal: Impress your brunch guests with this vibrant twist on a classic, perfect for family get-togethers or weekend entertaining.
Don’t miss out on the chance to elevate your brunch experience; this truly is a must-try dish!
Mexican Eggs Benedict Ingredients
For the Base
• Butternut Squash – A nutritious alternative to traditional English muffins, providing a warm and flavorful base.
• Olive Oil – Essential for grilling, infusing the squash with a delightful richness.
For the Toppings
• Avocado – Creamy and rich, it adds healthy fats and complements the dish beautifully.
• Ground Chorizo – The star of the show, delivering a spicy kick that makes this Mexican Eggs Benedict unforgettable.
For the Eggs
• Eggs – Provide essential protein and richness with their runny yolks when perfectly poached.
• White Vinegar – Aids in achieving a perfect poached texture, ensuring the eggs stay together during cooking.
For the Chipotle Hollandaise
• Egg Yolks – The base for the sauce, making it creamy and rich.
• Salt – Enhances the flavors of the hollandaise, making it come to life.
• Lime Juice – Adds a bright acidity that balances the richness of the sauce; lemon juice works in a pinch.
• Chipotle Paste – Infuses the hollandaise with smoky heat; substitute with chili powder for a milder version.
• Hot Melted Butter (or Ghee) – Adds a luxurious richness; ghee is a great choice for those on Whole30 or Paleo diets.
For the Garnish
• Jalapeño – Adds a fresh and spicy kick; leave it out if you prefer a milder dish.
• Cilantro – Offers a burst of freshness; can be replaced with parsley if desired.
Get ready to create a brunch masterpiece with these ingredients that combine to make the irresistible Mexican Eggs Benedict!
How to Make Mexican Eggs Benedict
- Prepare Butternut Squash: Peel and slice the butternut squash into ½ inch thick pieces. Brush with olive oil, then grill on medium-high heat for 5-6 minutes until tender and grill marks appear. Keep warm in a low oven.
- Make Chipotle Hollandaise: In a blender or with an immersion blender, combine egg yolks, salt, lime juice, and chipotle paste. While blending, slowly drizzle in melted ghee until the mixture is emulsified and creamy.
- Cook Chorizo: In a skillet, cook the ground chorizo over medium heat until it becomes crumbly and is fully cooked through, capturing all that spicy flavor.
- Poach Eggs: In a pot of boiling water mixed with white vinegar, create a gentle whirlpool and carefully drop in the eggs. Poach for 4 minutes until the whites are firm and the yolks remain beautifully runny.
- Assemble: On a plate, layer the grilled butternut squash, followed by smashed avocado, the cooked chorizo, and the poached egg on top. Drizzle generously with the chipotle hollandaise and garnish with sliced jalapeño and cilantro for a fresh finish.
Optional: Serve with a sprinkle of extra lime juice for added brightness.
Exact quantities are listed in the recipe card below.
Expert Tips for Mexican Eggs Benedict
- Perfect Poached Eggs: Ensure the water is simmering gently, not boiling, to prevent the eggs from breaking apart during cooking.
- Grill Timing: Keep a close eye on the butternut squash. Overcooking can make it mushy; aim for tender but still slightly firm slices.
- Make-Ahead Advantage: Prepare the butternut squash and cook chorizo the night before to make assembly quick and easy in the morning.
- Hollandaise Consistency: Blend the chipotle hollandaise slowly to avoid separation. A smooth, creamy sauce is key to perfect flavor.
- Spiciness Levels: Adjust the amount of chipotle paste in the hollandaise to suit your taste preferences when making this Mexican Eggs Benedict.
How to Store and Freeze Mexican Eggs Benedict
Fridge: Store leftovers in an airtight container for up to 1 day. Keep the components (eggs, chorizo, and hollandaise) separate to maintain texture and flavor.
Freezer: It’s best to avoid freezing this dish as the texture may suffer; however, you can freeze the chipotle hollandaise for up to 1 month. Thaw in the fridge before rewarming.
Reheating: To reheat leftovers, warm the chorizo and squash in a skillet. Re-poach the eggs quickly in simmering water for a fresh touch, and serve with warmed hollandaise.
Assembly Tip: For the best experience, assemble the Mexican Eggs Benedict just before serving to enjoy it at its freshest and most delicious!
What to Serve with Mexican Eggs Benedict?
Create a vibrant brunch experience with these delightful pairings that beautifully complement your Spicy Mexican Eggs Benedict.
- Fresh Fruit Salad: This refreshing combination of seasonal fruits adds a burst of sweetness, balancing the dish’s richness perfectly.
- Crispy Hash Browns: Crunchy, golden-brown potatoes provide a satisfying texture that contrasts with creamy toppings and poached eggs.
- Spicy Roasted Corn: The sweetness and char from grilled corn seasoned with chili lime enhance the Mexican theme and add a zesty flair.
- Zesty Black Bean Salad: A protein-packed side that offers a delightful mix of beans, corn, lime, and cilantro, rounding out the meal with additional flavors.
- Greens with Lemon Vinaigrette: A light and zesty salad adds freshness, helping to cleanse the palate between bites of the spicy eggs benedict.
- Chilled Agave Lemonade: This light and refreshing drink will cool down the heat of the dish while complementing the flavors beautifully.
These pairing ideas will elevate your brunch table and leave a lasting impression on your guests!
Make Ahead Options
These Spicy Mexican Eggs Benedict are perfect for busy home cooks looking to simplify meal prep and save time! You can prepare the grilled butternut squash and cooked chorizo up to 24 hours in advance. Simply grill the squash slices and store them in an airtight container in the refrigerator. For the chorizo, allow it to cool before sealing it in a container. The chipotle hollandaise can be made up to 3 days ahead; just ensure you rewhisk it gently with a bit of warm melted ghee before serving to keep it smooth. When you’re ready to enjoy, poach the eggs and assemble your beautiful Mexican Eggs Benedict—just as delicious as if you made everything fresh!
Mexican Eggs Benedict Variations
Discover exciting ways to personalize this delightful dish with fresh twists that suit your taste!
- Zucchini Rounds: Swap butternut squash for grilled zucchini slices for a lighter, refreshing base.
- Sweet Potato Base: Use roasted sweet potato rounds instead of butternut squash for a subtly sweet flavor.
- Vegetarian Option: Replace chorizo with sautéed mushrooms and spinach for a hearty, meatless alternative; the umami will delight.
- Extra Spice: Add diced chipotle peppers to the hollandaise for a bolder kick that intensifies the smoky flavor profile of the sauce.
- Lemon Zest: Brighten up the hollandaise with a touch of lemon zest to enhance the citrusy notes and add a refreshing zing.
- Creamy Feta: Crumble feta cheese over the finished dish for an added tanginess that complements the rich hollandaise beautifully.
- Avocado Variations: Replace regular avocado with a spicy avocado salsa for a kick of flavor and freshness.
- Sriracha Drizzle: Drizzle Sriracha on top for an extra layer of heat and vibrant color, making every bite unforgettable.
Mexican Eggs Benedict Recipe FAQs
What type of butternut squash is best for this recipe?
Absolutely! Look for butternut squash that feels heavy for its size, with a smooth, firm skin and no dark spots. The stem should be dry, indicating ripeness. If you can’t find it, sweet potato is a fantastic alternative that works just as beautifully!
How should I store leftover Mexican Eggs Benedict?
You can store leftover components in an airtight container in the refrigerator for up to 1 day. Make sure to keep the eggs, chorizo, and hollandaise separate to maintain their individual textures and flavors. This way, you’ll enjoy your brunch vibes even after the main meal!
Can I freeze any part of the dish?
While the assembled dish doesn’t freeze well due to the delicate textures, you can freeze the chipotle hollandaise for up to 1 month. Just pour it into a freezer-safe container, label it, and seal tightly. When you’re ready to use it, thaw it in the fridge overnight and rewarm gently over low heat—stirring until smooth will ensure you retain that creamy richness!
What if I encounter problems poaching the eggs?
Very well! If your poached eggs aren’t coming out perfectly, it could be due to the water temperature—aim for a gentle simmer rather than a rolling boil. Another tip is to crack the eggs into a separate bowl first before gently slipping them into the whirlpool you create; this helps keep them intact! For every egg you want to poach, I recommend using a pot large enough to prevent overcrowding, which can cause them to stick together.
Is this recipe safe for someone with dietary restrictions?
This Mexican Eggs Benedict is a delightful choice for those following Whole30, Paleo, and Keto diets! It’s grain-free, gluten-free, and packed with nutritious ingredients. However, keep an eye on any chorizo brands you choose; ensure they are free from fillers or additives if you’re strictly adhering to a diet. Always double-check that your chosen spices and sauces comply with any specific dietary needs.
Can my pets eat any of these ingredients?
While some components like avocado and eggs can be given to dogs in moderation, be cautious with seasonings and spicy elements like chorizo and chipotle paste. It’s always best to consult your vet before introducing new foods to your pet’s diet. Keeping their meals delicious and safe is a priority!
Savor Spicy Mexican Eggs Benedict for a Brunch Win
Ingredients
Equipment
Method
- Peel and slice the butternut squash into ½ inch thick pieces. Brush with olive oil, then grill on medium-high heat for 5-6 minutes until tender and grill marks appear. Keep warm in a low oven.
- In a blender or with an immersion blender, combine egg yolks, salt, lime juice, and chipotle paste. While blending, slowly drizzle in melted ghee until the mixture is emulsified and creamy.
- In a skillet, cook the ground chorizo over medium heat until it becomes crumbly and is fully cooked through.
- In a pot of boiling water mixed with white vinegar, create a gentle whirlpool and carefully drop in the eggs. Poach for 4 minutes until the whites are firm and the yolks remain beautifully runny.
- On a plate, layer the grilled butternut squash, followed by smashed avocado, the cooked chorizo, and the poached egg on top. Drizzle generously with the chipotle hollandaise and garnish with sliced jalapeño and cilantro.