Introduction
A bright morning light and the scent of charred squash—this is breakfast as a quiet ceremony. The dish balances heat, smoke, and velvety egg yolk into something soft and hymnlike.
Why make this recipe
Because it turns a familiar comfort—eggs benedict—into a sunlit, savory poem. Grilled butternut replaces bread with a smoky, sweet base; chipotle hollandaise folds warmth and citrus into each spoonful. It is the kind of recipe that feels both honest and indulgent.
How to make Mexican Eggs Benedict
Begin by tending to each element with care: char the squash until caramelized, render the chorizo until brown and fragrant, coax the eggs to a silken poach, and whisk a chipotle-streaked hollandaise until it gleams. Assemble while the components are still warm so textures and sauces mingle—the crisp, the creamy, the spicy—all in one bite.
Ingredients:
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado, smashed
- 170 grams ground chorizo
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeno, sliced
- 1 tbsp chopped cilantro
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo
- 1/4 cup hot melted butter (or ghee)
Directions:
- Peel the butternut squash and cut it into slices approximately 1/2 inch thick. Brush each slice with olive oil and grill for about 5-6 minutes per side until tender and marked. Keep warm in the oven.
- For the hollandaise, blend egg yolks, salt, lime juice, and chipotle in a tall container for 30 seconds. Slowly drizzle in melted butter while blending until combined.
- Cook ground chorizo in a pan until crumbly.
- In a pot of boiling water with vinegar, create a whirlpool and poach each egg for about 4 minutes.
- To assemble, place grilled squash on a plate, top with avocado, chorizo, a poached egg, and hollandaise. Garnish with jalapenos and cilantro.
How to serve Mexican Eggs Benedict
Serve immediately, warm and unhurried. Plate one or two squash rounds per person, allowing the yolk to break and mingle with the chipotle hollandaise. Offer lime wedges at the side for a fresh, bright lift. A simple salad of peppery greens or a few roasted cherry tomatoes will echo the dish’s sweetness and heat.
How to store Mexican Eggs Benedict
Store components separately. Grilled squash and cooked chorizo keep well in airtight containers in the refrigerator for up to 3 days. Hollandaise is best consumed the same day; if necessary, refrigerate for up to 24 hours and gently rewarm in a double boiler while whisking. Poached eggs do not reheat well—plan to poach just before serving.
Tips to make Mexican Eggs Benedict
- Choose a firm butternut squash with a deep color; it caramelizes better and yields a sweeter bite.
- Keep the grill hot enough for good char without overcooking—5–6 minutes per side should leave the center tender.
- Use a tall blender cup for emulsifying hollandaise: it makes the drizzle smoother and foolproof.
- If the hollandaise begins to separate, whisk in a teaspoon of warm water to bring it back together.
- Use a gentle whirlpool and very fresh eggs for confident poaching; the white will cling neatly around the yolk.
- Taste and adjust salt and lime in the hollandaise—chipotle adds heat and smokiness, so balance it with brightness.
Variations (if any)
- Swap chorizo for smoky bacon or crumbled roasted poblano and mushrooms for a vegetarian twist.
- Use roasted sweet potato rounds instead of butternut squash for a denser, caramelized base.
- For a milder sauce, replace chipotle with roasted red peppers and a touch of smoked paprika.
FAQs
Q: Can I make the hollandaise ahead of time?
A: Hollandaise is most vibrant fresh. You can prepare it earlier and keep it warm over a bowl of very warm water for up to an hour; for longer storage, refrigerate and gently rewarm while whisking.
Q: What’s the best way to reheat grilled squash without drying it out?
A: Rewarm in a low oven (275–300°F / 135–150°C) wrapped loosely in foil for 8–10 minutes, or briefly in a hot skillet with a pat of butter to revive the caramelized edges.
Q: Can I substitute the chorizo for a vegetarian alternative?
A: Yes—crumbled, well-seasoned tempeh or sautéed mushrooms with smoked paprika and cumin provide a satisfying, smoky counterpoint to the avocado and hollandaise.
Q: How can I make the poached eggs more consistent?
A: Use very fresh eggs, bring the water to a gentle simmer (not a roiling boil), add a splash of vinegar, and create a steady whirlpool before sliding the egg in. Four minutes yields a soft set white and runny yolk.
Q: Is there a way to make this gluten-free or paleo-friendly?
A: The dish is naturally gluten-free when served on squash; for paleo, use ghee and ensure the chorizo contains no sugar or non-paleo fillers.
Conclusion
If you seek variations and inspiration from other kitchens, consider the Whole30-adapted take found at Every Last Bite’s Mexican Eggs Benedict (Whole30 — Paleo), or a home-cook’s interpretation at Erica’s Recipes: Mexican Eggs Benedict. Both offer lovely perspectives to inspire subtle adjustments in technique or flavor.
In the quiet aftermath, with dishes rinsed and crumbs gathered, remember that patience is an ingredient as essential as salt—the slow work of caramel and foam reveals itself in a morning that tastes like care.
Mexican Eggs Benedict
Ingredients
Method
- Peel the butternut squash and cut it into slices approximately 1/2 inch thick. Brush each slice with olive oil and grill for about 5-6 minutes per side until tender and marked. Keep warm in the oven.
- For the hollandaise, blend egg yolks, salt, lime juice, and chipotle in a tall container for 30 seconds. Slowly drizzle in melted butter while blending until combined.
- Cook ground chorizo in a pan until crumbly.
- In a pot of boiling water with vinegar, create a whirlpool and poach each egg for about 4 minutes.
- Place grilled squash on a plate, top with avocado, chorizo, a poached egg, and hollandaise. Garnish with jalapenos and cilantro.