Description
A paleo and Whole30-friendly version of EggsBenedict featuring roasted butternut squash, spicy chorizo, and a creamychipotle hollandaise sauce. Perfect for a flavorful and healthy brunch.
Ingredients
Scale
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!
Notes
- Adjust the Spice: For a milder flavor, reduce the amount of chipotle in the hollandaise or skip the jalapeños.
- Make Ahead: The chorizo and hollandaise can be prepared in advance and reheated gently.
- Substitutions: Sweet potatoes or acorn squash can be used instead of butternut squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, brunch
- Method: Skillet Cooking
- Cuisine: Mexican