Mexican Eggs Benedict

This Mexican Eggs Benedict transforms the classic breakfast dish into a spicy, vibrant masterpiece that brings together the best of Mexican flavors. The butternut squash "English muffins" create a gluten-free base for layers of creamy avocado, spicy chorizo, perfectly poached eggs, and a chipotle-infused hollandaise that ties everything together beautifully.

I first created this dish when hosting a weekend brunch for friends with various dietary needs. The colorful presentation and explosion of flavors had everyone requesting the recipe before they even finished eating.

Ingredients

• Butternut squash slices: serving as the perfect grain-free base with a subtle sweetness that complements the spicy toppings
• Ground chorizo: providing rich smokiness and protein that traditional breakfast sausage cannot match
• Large avocado: adding creamy texture and healthy fats that balance the heat from other ingredients
• Chipotle peppers in adobo sauce: giving the hollandaise a smoky depth that transforms this dish entirely
• Fresh jalapeños: offering adjustable heat and vibrant color as the perfect finishing touch
• Cilantro: bringing brightness and a hint of citrusy flavor that cuts through the richness

Step-by-Step Instructions

Prepare the butternut squash base:

Peel a butternut squash and cut the neck into half-inch thick rounds. Brush with olive oil and grill on medium-high heat for 5-6 minutes per side until tender with visible grill marks. The caramelization from grilling develops natural sweetness that balances the spicy toppings perfectly. Keep warm in a low oven while completing other components.

Create the chipotle hollandaise:

Combine egg yolks, salt, lime juice and chipotle pepper in a tall container. Use an immersion blender to combine for 30 seconds, then slowly drizzle in hot melted butter while continuing to blend. The lime juice brightens the rich sauce while the chipotle adds smoky complexity. The sauce should thicken to a smooth, pourable consistency.

Cook the chorizo:

Break up ground chorizo in a hot pan, cooking until crumbly and fully browned. Allow some pieces to develop crispy edges for textural contrast. The rendered oils from the chorizo will be deeply colored and flavorful.

Poach the eggs:

Bring a pot with 3 inches of water and white vinegar to a boil, then reduce to medium-low. Create a whirlpool with a spoon and crack eggs into the center, cooking each for exactly 4 minutes. The whites should set completely while the yolks remain gloriously runny. Remove with a slotted spoon and briefly drain.

Assemble your Mexican benedict:

Place butternut squash rounds on plates, then layer with smashed avocado, chorizo, poached eggs, and generous spoonfuls of chipotle hollandaise. Garnish with jalapeño slices and fresh cilantro. The presentation showcases beautiful color contrasts and height.

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The chipotle hollandaise is truly the magical element of this dish. I once made it for my mother-in-law who claimed she disliked hollandaise sauce, and she ended up asking for the recipe before leaving. The smoky heat transforms the traditional sauce into something entirely new.

Perfect Poached Eggs

Achieving that ideal poached egg with set whites and runny yolks is easier than you might think. The vinegar in the poaching water helps the egg whites coagulate quickly, creating that beautiful shape. For make-ahead convenience, you can poach eggs up to two days in advance, store them in cold water in the refrigerator, and quickly reheat in warm water just before serving.

Storage and Reheating

While this dish is best enjoyed fresh, the components can be prepared ahead separately. The butternut squash slices can be grilled a day ahead and refrigerated, then reheated in a low oven or toaster. The hollandaise sauce can be stored in an airtight container for up to two days and gently reheated over a double boiler, whisking constantly to prevent separation.

Ingredient Swaps

For those avoiding pork, ground turkey seasoned with smoked paprika, cumin and garlic makes a wonderful chorizo alternative. The butternut squash rounds can be swapped for sweet potato slices if preferred. Plant-based eaters can replace the eggs with grilled tomato slices and use a vegan hollandaise made with silken tofu, nutritional yeast, and the same chipotle flavoring.

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This dish brings together the best of both worlds—freshness and richness in every bite.

Frequently Asked Questions

→ Can I substitute the butternut squash with something else?

Yes, you can substitute the butternut squash with sweet potato rounds, portobello mushrooms, or cauliflower steaks for a similar effect while maintaining the gluten-free aspect of the dish.

→ How do I make perfectly poached eggs?

For perfect poached eggs, use fresh eggs, add vinegar to simmering (not boiling) water, create a gentle whirlpool, and cook for exactly 4 minutes. Remove carefully with a slotted spoon and drain on paper towels before serving.

→ What can I use instead of chorizo for a less spicy version?

For a milder version, substitute the chorizo with ground turkey or chicken seasoned with a little paprika, oregano, and cumin to maintain the Mexican flavor profile without the heat.

→ Can I make the hollandaise sauce ahead of time?

Hollandaise is best made fresh as it can separate when reheated. However, you can prepare all other components in advance and make the hollandaise just before serving for the best texture and flavor.

→ Is this dish suitable for vegetarians?

The original recipe isn't vegetarian due to the chorizo, but you can easily adapt it by substituting the chorizo with black beans, plant-based chorizo alternatives, or simply more avocado for a delicious vegetarian version.

→ What's the best way to keep the butternut squash warm without overcooking?

After grilling the butternut squash slices, keep them warm in an oven set to its lowest temperature (around 170°F/75°C) until ready to serve. This prevents them from becoming too soft while maintaining their warmth.