Mexican Eggs Benedict

I suppose this could just be my favorite breakfast ever. Bold assertion, however it’s deffinitely really worth the reward.

Mexican Eggs Benedict

I discover that Hollandaise can often be too rich and buttery, so for this recipe I created a much lighter tasting sauce that is filled with highly spiced chipotle and a clean kick of lime. The hollandaise can be made with an immersion blender or everyday blender and is plenty less complicated and faster to make then traditional hollandaise that may require a chunk of method.

Each slice is topped with smashed avocado, and highly spiced chorizo. I used homemade floor chorizo, but you could also use chorizo halved sausages if you pick. They are completed off with a poached egg, a drizzle of chitpole hollandaise and slices of jalapeno to create one significantly scrumptious breakfast.

Mexican Eggs Benedict


  • 1 tbsp olive oil
  • 4 large eggs
  • 1 tsp white vinegar
  • 1 jalapeno sliced
  • 1 tbsp chopped cilantro
  • 1 large avocado (smashed with a fork.
  • 170 grams ground chorizo (approx. 5 chorizo sausage, removed from their casings)


  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tbsp lime juice
  • 1 tbsp chipotle paste (or 1 tsp chipotle powder)
  • 1/4 cup hot melted ghee (or butter if not Paleo)

  1. 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. 
  2. 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. 
  3. Cook the ground chorizo meat in pan, breaking up the meat with a fork into a crumbly texture. 
  4. 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. 
  5. 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 jalapeƱos and cilantro before serving.

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