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.
Ingredients:
- 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)
Instructions:
- Peel a butternut squash and cut the long neck into slices approximately 1/2 inch in thickness.
- Preheat a grill to medium-high heat.
- 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.
- Transfer the slices to the oven set on very low heat to keep them warm while you prep the rest of the recipe.
- 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.
- Cook the ground chorizo meat in a pan, breaking up the meat with a fork into a crumbly texture.
- Bring a pot filled with approximately 3 inches of water to a boil and add in the white vinegar.
- 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.
- Leave to cook for 4 minutes before removing it from the water using a slotted spoon.
- Repeat with the remaining eggs.
- 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.
- 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)