How to make Spicy Poblano Eggs Benedict

Savor the delightful essence of breakfast or brunch with the Mexican-inspired Eggs Benedict. Featuring the irresistible medley of zesty chorizo, creamy smashed avocado, flavorful poblanos, and a chipotle-infused hollandaise sauce, it’s a symphony of flavors that never fails to captivate the taste buds.


  • 1 butternut squash
  • 1 tbsp olive oil
  • 1 large avocado smashed with a fork
  • 170 grams ground chorizo (approx. 5 chorizo sausage, removed from their casings)
  • 4 large eggs
  • 1 tsp white vinegar
  • 1 poblano sliced
  • 1 tbsp chopped cilantro
  • 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)


  1. Peel a butternut squash and cut the long neck into slices approximately 1/2 inch in thickness.
  2. Preheat a grill to medium-high heat.
  3. Brush each butternut squash slice with olive oil and grill the slices for approximately 5-6 minutes per side until grill marks appear and the squash is slightly tender.
  4. Transfer the slices to the oven set on very low heat to keep them warm while you prep the rest of the recipe.
  5. To make the hollandaise, in a tall container, add the egg yolks, salt, lime juice, and chipotle pepper. Insert an immersion blender into the container and blend for 30 seconds. Very slowly drizzle the melted butter/ghee into the container while blending. This could also be done in a blender if you do not have an immersion blender.
  6. Cook the ground chorizo meat in a pan, breaking up the meat with a fork into a crumbly texture.
  7. Bring a pot filled with approximately 3 inches of water to a boil and add in the white vinegar.
  8. Once the water is boiling, reduce the heat to medium-low and move a spoon quickly in a circular motion in the water to create a whirlpool, then crack an egg into the middle.
  9. Leave to cook for 4 minutes before removing it from the water using a slotted spoon.
  10. Repeat with the remaining eggs.
  11. To assemble, place two butternut squash slices on a plate, top each slice with smashed avocado, some of the chorizo meat, a poached egg, and spoon the hollandaise over the top.
  12. Garnish with poblanos and cilantro before serving.

Nutrition Information:

  • Servings: 2
  • Calories per serving: 715 kcal
  • Total Fat: 57g
  • Saturated Fat: 19g
  • Trans Fat: 0.6g
  • Cholesterol: 453mg
  • Sodium: 1100mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 7g
  • Sugars: 3g
  • Protein: 23g
  • Vitamin D: 228IU (57% DV)
  • Calcium: 155mg (12% DV)
  • Iron: 4.2mg (23% DV)
  • Potassium: 881mg (19% DV)
  • Vitamin A: 11996IU (133% DV)
  • Vitamin C: 31.5mg (35% DV)

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