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Mexican Eggs Benedict

Mexican Eggs Benedict
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Elevate your brunch game with Mexican Eggs Benedict, a delightful twist on the classic dish that combines smoky grilled butternut squash with zesty chipotle hollandaise. This vibrant recipe is perfect for gatherings or a cozy morning meal. Topped with creamy avocado and savory chicken sausage, each bite delivers an explosion of flavors and textures that will impress family and friends alike. Quick to prepare, this dish not only looks stunning on your table but also offers a healthy alternative to traditional breakfast options. Discover how easy it is to indulge in this unique fusion breakfast today!

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

  1. Prepare the butternut squash by peeling and slicing it into rounds. Grill each slice brushed with olive oil for 5–6 minutes per side until tender.
  2. For the chipotle hollandaise, blend egg yolks, salt, lime juice, and chipotle paste using an immersion blender. Slowly drizzle in melted butter while blending until smooth.
  3. Cook the ground chicken sausage in a skillet over medium heat until fully cooked, breaking it into crumbles.
  4. Poach the eggs by simmering water with vinegar. Create a whirlpool and gently add each egg; cook for about 4 minutes for a runny yolk.
  5. Assemble by layering grilled squash slices with mashed avocado, chicken sausage, and poached eggs; drizzle with hollandaise sauce.

Nutrition

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