Mexican Eggs Benedict
Mexican Eggs Benedict is an exciting twist on the classic brunch dish, bringing together the flavors of smoky grilled butternut squash, spicy chicken sausage, and creamy chipotle hollandaise. This vibrant meal not only satisfies your taste buds but also offers a nutritious alternative to traditional egg dishes. Perfect for weekend brunches or special occasions, this recipe is a delightful combination of comfort and innovation, making it a standout on any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Grilling, Poaching
- Cuisine: Mexican
Ingredients
Scale
- 1 butternut squash
- 1 tablespoon olive oil
- 1 large avocado, mashed
- 170 grams ground chicken sausage
- 4 large eggs
- 1 teaspoon white vinegar
- 2 egg yolks
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon chipotle paste
- 1/4 cup melted butter
Instructions
- Prepare the Butternut Squash: Peel and slice the squash into 1/2-inch rounds. Preheat the grill to medium-high heat, brush with olive oil, and grill each side for about 5–6 minutes until tender.
- Make the Chipotle Hollandaise: In a container, blend egg yolks, salt, lime juice, and chipotle paste with an immersion blender. Gradually add melted butter while blending until smooth.
- Cook the Chicken Sausage: In a skillet over medium heat, cook crumbled chicken sausage until fully cooked.
- Poach the Eggs: Boil water in a pot with vinegar. Create a whirlpool and gently drop in eggs one at a time; cook for about 4 minutes.
- Assemble: Layer grilled squash slices with mashed avocado, chicken sausage, poached eggs, and drizzle with chipotle hollandaise. Garnish as desired.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 3g
- Sodium: 650mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 370mg
Find it online: https://chefharper.com/mexican-eggs-benedict/