This unique twist on classic Eggs Benedict swaps traditional English muffins for roasted butternut squash and introduces the bold flavors of chorizo and a smoky chipotle hollandaise sauce. Not only is this dish paleo and Whole30-compliant, but it’s also loaded with nutritious ingredients that pack a punch of flavor. Whether you’re following a specific diet or just looking for a new way to enjoy a beloved brunch dish, this recipe offers a delicious balance of spicy, creamy, and savory elements that will make any meal special.
Ingredients:
For the Base:
- 1 butternut squash, peeled and sliced into 1-inch rounds
- 1 tbsp olive oil
- 170 grams ground chorizo (about 5 chorizo sausages, casings removed)
- 1 large avocado, smashed with a fork
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño, sliced
- 1 tbsp chopped cilantro
For the Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Instructions:
- Prepare the Squash Base: Preheat your oven to 400°F (200°C). Toss the butternut squash slices in olive oil and arrange them on a baking sheet. Roast for about 25 minutes, flipping halfway, until soft and slightly caramelized on the edges.
- Cook the Chorizo: While the squash roasts, heat a skillet over medium heat. Add the ground chorizo and cook for about 7-8 minutes, breaking it up as it cooks, until browned and fully cooked. Set aside.
- Make the Chipotle Hollandaise: In a blender or using a whisk, combine egg yolks, salt, lime juice, and chipotle pepper. Slowly pour in the hot melted butter or ghee while blending or whisking, until smooth and creamy. Set aside, keeping it warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add 1 tsp of vinegar. Crack each egg into a small cup and carefully slide it into the water. Poach for 3-4 minutes until the whites are set but the yolk remains soft. Remove with a slotted spoon and drain on a paper towel.
- Assemble: Place the roasted butternut squash slices on plates as the base. Top each slice with a spoonful of mashed avocado, then divide the cooked chorizo evenly between the portions. Carefully place a poached egg on top of the chorizo, then drizzle with the warm chipotle hollandaise.
- Garnish and Serve: Sprinkle with sliced jalapeño and chopped cilantro for added freshness and spice. Serve immediately and enjoy!
Conclusion:
This Spicy Chorizo and Squash Eggs Benedict with Chipotle Hollandaise takes a classic brunch favorite and transforms it into a paleo and Whole30-friendly dish that’s perfect for those who love bold flavors. The combination of sweet butternut squash, spicy chorizo, creamy avocado, and smoky chipotle hollandaise creates an unforgettable meal that’s both satisfying and nutritious. Whether you’re hosting brunch or simply treating yourself, this dish is sure to impress!
Spicy Chorizo and Squash Eggs Benedict with Chipotle Hollandaise (Paleo & Whole30)
Ingredients
For the Base:
- 1 butternut squash peeled and sliced into 1-inch rounds
- 1 tbsp olive oil
- 170 grams ground chorizo about 5 chorizo sausages, casings removed
- 1 large avocado smashed with a fork
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño sliced
- 1 tbsp chopped cilantro
For the Chipotle Hollandaise:
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo or 1 tsp chipotle powder
- 1/4 cup hot melted butter or ghee for Paleo/Whole30
Instructions
- Prepare the Squash Base: Preheat your oven to 400°F (200°C). Toss the butternut squash slices in olive oil and arrange them on a baking sheet. Roast for about 25 minutes, flipping halfway, until soft and slightly caramelized on the edges.
- Cook the Chorizo: While the squash roasts, heat a skillet over medium heat. Add the ground chorizo and cook for about 7-8 minutes, breaking it up as it cooks, until browned and fully cooked. Set aside.
- Make the Chipotle Hollandaise: In a blender or using a whisk, combine egg yolks, salt, lime juice, and chipotle pepper. Slowly pour in the hot melted butter or ghee while blending or whisking, until smooth and creamy. Set aside, keeping it warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add 1 tsp of vinegar. Crack each egg into a small cup and carefully slide it into the water. Poach for 3-4 minutes until the whites are set but the yolk remains soft. Remove with a slotted spoon and drain on a paper towel.
- Assemble: Place the roasted butternut squash slices on plates as the base. Top each slice with a spoonful of mashed avocado, then divide the cooked chorizo evenly between the portions. Carefully place a poached egg on top of the chorizo, then drizzle with the warm chipotle hollandaise.
- Garnish and Serve: Sprinkle with sliced jalapeño and chopped cilantro for added freshness and spice. Serve immediately and enjoy!