This might just be the best breakfast ever. Bold statement, but it’s definitely worth the praise.
Today we welcome back to WOT Carmen from Every Last Bite who is sharing with us her this amazing recipe for Mexican Eggs Benedict.
This Mexican Eggs Benedict insanely delicious for breakfast or brunch. The combination of spicy chorizo, smashed avocado, jalapenos and chipotle hollandaise is amazing. This drool worthy breakfast is also Whole30, Paleo, Keto, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
Two of the best things in life: brunch + Mexican food. And now we have figured out how to combine these two things into one incredibly delicious dish that’s easy to make!
Hollandaise can often be too rich and buttery, so for this recipe, Carmen created a much lighter tasting sauce that is packed with spicy chipotle and a refreshing kick of lime. The hollandaise can be made with an immersion blender or regular blender and is much easier and faster to make then traditional hollandaise which can require a bit of technique.
The base of these eggs benedict uses grilled slices of butternut squash, but sweet potato slices would also work well.
Each slice is topped with smashed avocado, and spicy chorizo. You can use homemade ground chorizo, or use chorizo halved sausages if you prefer. They are finished off with a poached egg, a drizzle of chipotle hollandaise and slices of jalapeno to create one seriously delicious breakfast.
Although it seems like there is a lot of components, this dish comes together quite quickly. If you aren’t a fan of cooking in the morning, you could grill the butternut squash, cook the chorizo and make the hollandaise the night before and then simply poach the eggs the following morning.
Mexican Eggs Benedict
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado (smashed with a fork)
- 170 g ground chorizo (approx. 5 chorizo sausage, removed from their casings)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeno sliced
- 1 tbsp chopped cilantro
- 2 egg yoks
- 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
- Peel a butternut squash and cut the long neck into slices approximately 1/2 inch in thickness. Heat a grill to medium high heat. Brush each butternut squash slice with olive oil and grill the slices for approximately 5-6 minutes per side until grill marks appear and the squash is slightly tender. Transfer the slices to the oven set on very low heat to keep them warm while you prep the rest of the recipe.
- To make the hollandaise, in a tall container add the egg yolks, salt, lime juice and chipotle paste. Insert an immersion blender into the. container and blend for 30 seconds. Very slowly drizzle the melted ghee into the container while blending. This could also be done in a blender if you do not have an immersion blender.
- Cook the ground chorizo meat in pan, breaking up the meat with a fork into a crumbly texture.
- Bring a pot filled with approx 3 inches of water to a bottle and add in the white vinegar. Once the water is boiling, reduce the heat to medium low and move a spoon quickly in a circular motion in the water to create a whirlpool and then crack an egg into the middle. Leave to cook for 4 minutes before removing it from the water using a slotted spoon. Repeat with the remaining eggs.
- To assemble place two butternut squash on a plate, top each slice with smashed avocado, some of the chorizo meat, a poached eggs and spoon the hollandaise overtop. Garnish with jalapeños and cilantro before serving.
Enjoy! Want more from Carmen? Be sure to follow her on Instagram and check out her new book: Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet