Mexican Eggs Benedict with Chipotle Hollandaise and Grilled Butternut Squash

This Mexican twist on the classic Eggs Benedict swaps out the traditional English muffin for grilled butternut squash slices, creating a flavorful and gluten-free base. Topped with smashed avocado, spicy chorizo, poached eggs, and a smoky chipotle hollandaise, this dish is a vibrant, spicy, and satisfying way to start your day.

When I first introduced this Mexican Eggs Benedict to my family, I wasn’t sure how they’d react to the unconventional butternut squash base. But the moment my husband took his first bite, he was hooked. Now, it’s a weekend favorite, especially when we’re craving something indulgent yet still packed with flavor. The creamy avocado, spicy chorizo, and smoky chipotle hollandaise come together in a way that’s both comforting and exciting. Even our kids, who are usually picky eaters, ask for seconds. It’s become a dish that brings us all to the table with big smiles and happy appetites.

Why This Mexican Eggs Benedict Will Spice Up Your Breakfast Routine

Gluten-Free and Flavorful: By using grilled butternut squash slices as the base, this dish offers a healthy and gluten-free alternative to traditional Eggs Benedict, without sacrificing taste.
Rich and Spicy: The combination of creamy avocado, savory chorizo, and smoky chipotle hollandaise brings a delightful kick to each bite, making this a dish full of bold flavors.
Easy to Customize: You can easily adjust the spice level or swap out ingredients to suit your taste, making it a versatile option for any breakfast or brunch.
Perfect for Special Occasions: Whether you’re hosting a brunch or just want to treat yourself, this dish is sure to impress with its unique presentation and delicious layers of flavor.

Ingredients:

1 medium butternut squash
15ml (1 tbsp) olive oil
1 large avocado, smashed with a fork
170g (6 oz) ground chorizo (approximately 5 chorizo sausages, casings removed)
4 large eggs
5ml (1 tsp) white vinegar
1 jalapeño, sliced
1 tbsp chopped cilantro

Chipotle Hollandaise:

2 egg yolks
1.5g (¼ tsp) salt
15ml (1 tbsp) lime juice
1 tbsp chopped chipotle pepper in adobo (or 5g (1 tsp) chipotle powder)
60ml (¼ cup) hot melted butter (or ghee for Paleo/Whole30)

Directions:

Grill the Butternut Squash: Preheat your grill to medium-high heat. Peel the butternut squash and slice the long neck into rounds approximately ½ inch (1.25 cm) thick. Brush each slice with olive oil and grill for about 5-6 minutes per side, until grill marks appear and the squash is slightly tender. Transfer the slices to the oven set on very low heat to keep warm.
Prepare the Chipotle Hollandaise: In a tall container, combine the egg yolks, salt, lime juice, and chopped chipotle pepper. Insert an immersion blender and blend for about 30 seconds. While blending, very slowly drizzle in the hot melted butter or ghee until the sauce thickens and becomes smooth. Alternatively, use a blender if you don’t have an immersion blender.
Cook the Chorizo: In a skillet over medium heat, cook the ground chorizo, breaking it up into a crumbly texture as it cooks. Once fully cooked, set aside.
Poach the Eggs: Fill a pot with about 3 inches (7.5 cm) of water and bring it to a boil. Add the white vinegar. Reduce the heat to medium-low, then use a spoon to create a whirlpool in the water. Crack an egg into the center of the whirlpool and poach for about 4 minutes. Remove with a slotted spoon and repeat with the remaining eggs.
Assemble the Dish: Place two grilled butternut squash slices on each plate. Top each slice with a layer of smashed avocado, followed by a portion of cooked chorizo. Carefully place a poached egg on top, and generously spoon the chipotle hollandaise over each egg. Garnish with sliced jalapeños and chopped cilantro before serving.

Notes:

Substitutions: You can swap out the chorizo for a vegetarian option or use another type of sausage if preferred. For a less spicy version, reduce the amount of chipotle pepper in the hollandaise.
Cooking Tips: Ensure the butternut squash slices are evenly thick to allow for uniform grilling. Use a thermometer to check the temperature of the hollandaise sauce, keeping it below 140°F (60°C) to prevent the eggs from scrambling.
Serving Suggestions: This Mexican Eggs Benedict pairs well with a side of roasted potatoes or a fresh, citrusy salad for a complete brunch experience.