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Mexican Eggs Benedict

Delicious Mexican Eggs Benedict: A Flavorful Brunch Adventure

Experience a vibrant twist on brunch with Mexican Eggs Benedict, featuring spicy chorizo and creamy avocado on grilled butternut squash.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Butternut Squash Can be swapped with sweet potatoes for added sweetness.
  • 2 tbsp Olive Oil Avocado oil can be used for a higher smoke point option.
For the Toppings
  • 1 medium Avocado Guacamole works wonderfully as a substitute.
  • 1 cup Ground Chorizo Consider turkey sausage or sautéed mushrooms for a vegetarian option.
  • 1 medium Jalapeño Adjust for desired spice level.
  • 2 tbsp Cilantro Use parsley if cilantro isn't preferred.
For the Poached Eggs
  • 4 large Eggs Fresher eggs yield better results for poaching.
  • 1 tbsp White Vinegar Lemon juice can be used if vinegar is unavailable.
For the Chipotle Hollandaise
  • 3 large Egg Yolks The fresher they are, the better the emulsification.
  • 1 pinch Salt Enhances the overall flavor of the sauce.
  • 2 tbsp Lime Juice Lemon juice serves as a great alternative.
  • 1 tbsp Chipotle Paste Smoked paprika can substitute for those who prefer less heat.
  • 1/2 cup Hot Melted Butter or Ghee Use ghee for a dairy-free option.

Equipment

  • Grill or Grill Pan
  • Blender
  • Skillet
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Butternut Squash: Preheat grill to medium heat. Slice butternut squash into ½ inch rounds, coat with olive oil, and grill for 5-6 minutes per side until tender.
  2. Make Chipotle Hollandaise: In a blender, combine egg yolks, salt, lime juice, and chipotle paste. Blend and gradually drizzle in hot melted butter or ghee.
  3. Cook Chorizo: In a skillet over medium heat, sauté ground chorizo for 5-7 minutes until fully cooked and crispy. Set aside.
  4. Poach Eggs: In a saucepan, bring water and vinegar to a gentle boil. Create a whirlpool and carefully crack in an egg, poach for about 4 minutes.
  5. Assemble Dish: Layer grilled butternut squash, mashed avocado, sautéed chorizo, and poached eggs, then drizzle with chipotle hollandaise and garnish.
  6. Serve Immediately: Present your assembled Mexican Eggs Benedict warm and inviting. Enjoy right away for the best experience.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 240mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For the freshest taste, serve immediately after assembly and enjoy the delightful combination of flavors.

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