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Mexican Eggs Benedict

Mexican Eggs Benedict
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Mexican Eggs Benedict is a vibrant and delightful twist on the classic brunch favorite, perfect for those seeking a unique breakfast experience. This dish features grilled butternut squash slices topped with creamy avocado, savory ground chicken sausage, and perfectly poached eggs, all drizzled with a spicy chipotle hollandaise sauce. Each bite is a celebration of flavors that combine the sweetness of the squash with the richness of the egg yolk and the kick from the chipotle, making it a memorable meal to share with friends or family. Ideal for lazy weekend mornings or any time you crave comfort food with a twist, this recipe invites culinary exploration while remaining easy to prepare.

Ingredients

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  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1 large avocado, mashed
  • 170 grams ground chicken sausage
  • 4 large eggs
  • 1 teaspoon white vinegar
  • 1 jalapeño, sliced
  • 1 tablespoon chopped cilantro
  • 2 egg yolks
  • 1 tablespoon lime juice
  • 1 tablespoon chipotle paste
  • 1/4 cup hot melted butter or ghee

Instructions

  1. Peel and slice the butternut squash into half-inch rounds. Brush both sides with olive oil and grill on medium-high heat for about 5–6 minutes per side until tender.
  2. In a blender, combine egg yolks, salt, lime juice, and chipotle paste; blend for about 30 seconds until frothy. Slowly drizzle in hot melted butter while blending until smooth.
  3. In a skillet over medium heat, cook ground chicken sausage until browned (about 7–10 minutes).
  4. Poach eggs: Boil water with vinegar, reduce heat to simmer, create a whirlpool, and gently drop in eggs one at a time; cook for about four minutes.
  5. Assemble by layering grilled squash on plates, topping with mashed avocado, chicken sausage, poached eggs, and drizzle with chipotle hollandaise. Garnish with sliced jalapeños and chopped cilantro.

Nutrition

Find it online: https://cookingwitheliana.com/mexican-eggs-benedict/