This Mexican-inspired twist on classic Eggs Benedict is a flavorful, Whole30 and Paleo-friendly breakfast option. Instead of English muffins, this recipe uses roasted butternut squash rounds as the base, topped with spicy chorizo, creamy avocado, and perfectly poached eggs. Finished with a smoky chipotle hollandaise, this dish is packed with bold flavors and wholesome ingredients, making it a nourishing, satisfying meal for any brunch occasion.
Ingredients:
For the Base:
- 1 butternut squash, peeled and cut into ½-inch rounds
- 1 tablespoon olive oil
- 1 large avocado, mashed until creamy with a fork
- 170 grams ground chorizo (approximately 5 chorizo sausages, casings removed)
- 4 large eggs
- 1 teaspoon white vinegar
- 1 jalapeño, sliced
- 1 tablespoon chopped cilantro
For the Chipotle Hollandaise:
- 2 egg yolks
- ¼ teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon chopped chipotle pepper in adobo sauce (or 1 teaspoon chipotle powder)
- ¼ cup hot melted butter (or ghee for Paleo/Whole30)
Instructions:
- Prepare the Butternut Squash Rounds: Preheat your oven to 400°F (200°C). Arrange butternut squash rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, or until they are soft and golden brown.
- Cook the Chorizo: In a skillet over medium heat, cook the ground chorizo until browned and fully cooked, breaking it up into crumbles. Set aside.
- Poach the Eggs: Fill a saucepan with water and add the vinegar, bringing it to a simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes, until the whites are set and yolks remain runny.
- Make the Chipotle Hollandaise: In a blender, add the egg yolks, salt, lime juice, and chipotle pepper. Blend for a few seconds until combined. With the blender running on low, slowly stream in the hot melted butter or ghee until the mixture is smooth and thick.
- Assemble: Place a roasted butternut squash round on each plate, then layer with a spoonful of smashed avocado, a scoop of chorizo, and a poached egg. Drizzle with the chipotle hollandaise sauce, and garnish with sliced jalapeños and chopped cilantro.
- Serve: Serve immediately, enjoying each flavorful, layered bite!
Conclusion:
This Mexican Eggs Benedict brings together creamy avocado, spicy chorizo, and smoky chipotle flavors for a unique, Paleo-friendly brunch option. With wholesome ingredients and a punch of flavor, it’s a perfect choice for a hearty, satisfying start to your day.
Mexican Eggs Benedict with Chipotle Hollandaise (Whole30 & Paleo)
For the Base:
- 1 butternut squash (peeled and cut into ½-inch rounds)
- 1 tablespoon olive oil
- 1 large avocado (mashed until creamy with a fork)
- 170 grams ground chorizo (approximately 5 chorizo sausages, casings removed)
- 4 large eggs
- 1 teaspoon white vinegar
- 1 jalapeño (sliced)
- 1 tablespoon chopped cilantro
For the Chipotle Hollandaise:
- 2 egg yolks
- ¼ teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon chopped chipotle pepper in adobo sauce (or 1 teaspoon chipotle powder)
- ¼ cup hot melted butter (or ghee for Paleo/Whole30)
- Prepare the Butternut Squash Rounds: Preheat your oven to 400°F (200°C). Arrange butternut squash rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, or until they are soft and golden brown.
- Cook the Chorizo: In a skillet over medium heat, cook the ground chorizo until browned and fully cooked, breaking it up into crumbles. Set aside.
- Poach the Eggs: Fill a saucepan with water and add the vinegar, bringing it to a simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes, until the whites are set and yolks remain runny.
- Make the Chipotle Hollandaise: In a blender, add the egg yolks, salt, lime juice, and chipotle pepper. Blend for a few seconds until combined. With the blender running on low, slowly stream in the hot melted butter or ghee until the mixture is smooth and thick.
- Assemble: Place a roasted butternut squash round on each plate, then layer with a spoonful of smashed avocado, a scoop of chorizo, and a poached egg. Drizzle with the chipotle hollandaise sauce, and garnish with sliced jalapeños and chopped cilantro.
- Serve: Serve immediately, enjoying each flavorful, layered bite!