I think this might just be my favourite breakfast ever. Bold statement, but it’s definitely worth the praise. I love going out for brunch on Sunday mornings, and I am always guaranteed to order one of two things, Eggs Benedict, or something Mexican inspired. Now that I have figured out how to combine these two things into one incredibly delicious dish that’s easy to make, I’m never eating brunch out again. I find that Hollandaise can often be too rich and buttery, so for this recipe I created a much lighter tasting sauce that is packed with spicy chipotle and a refreshing kick of lime. Each slice is topped with smashed avocado, and spicy chorizo. I used homemade ground chorizo, but you could also use chorizo halved sausages if you prefer. They are finished off with a poached egg, a drizzle of chipotle hollandaise and slices of jalapeno to create one seriously delicious breakfast.
This was delish! I love eggs Benedict and this recipe is right up my alley. Love the chipotle hollandaise and I put a lot of jalapeño on top, love the heat! Thank you!!
Table of Contents
Why You Will Love This Recipe
- This dish is absolutely loaded with big bold flavor. Smoky chipotle hollandaise, spicy chorizo, creamy avocado, and perfectly runny eggs
- If you are looking for an easy breakfast or brunch to impress, look no further, people always go crazy over the flavors of this Mexican Eggs Benedict.
- The Hollandaise is made with an immersion blender and is must less fussy to make than traditional hollandaise.
- This dish is naturally Gluten Free, Paleo, Whole30 and Grain Free
Ingredients You Need
- Sweet Potato: This acts as the base instead of an English muffin. Sweet potato adds natural sweetness but another great option is butternut squash which has a milder flavor.
- Avocado: Smashed avocado adds a creamy layer that pairs perfectly with the spicy chorizo. You can add a squeeze of lime and pinch of salt for extra flavor.
- Ground Chorizo: you can make homemade chorizo or simply buy chorizo sausage links and remove the filling from the casings. If you can’t find chorizo, you can substitute with ground pork or beef plus smoked paprika and chili powder.
- Jalapeño: I like topping the eggs benedict with a slice of jalapeno, but feel free to skip this as it does add extra spice.
- Chipotle Peppers in Adobo (or Chipotle Powder): This gives the hollandaise a wonderful smoky flavor.
Kitchen Tools You Will Need
- Baking sheet
- Skillet or frying pan
- Medium pot (for poaching eggs)
- Slotted spoon
- Immersion blender or blender
- Mixing bowls
How To Make Mexican Eggs Benedict
- Slice the sweet potato into thick rounds, brush with olive oil, and bake until fork tender.
- Make the chipotle hollandaise by blending egg yolks, lime juice, salt, and chipotle. Slowly drizzle in melted butter while blending until smooth and creamy.
- Brown the chorizo in a skillet, breaking it up into small crumbles.
- To Poach the eggs, bring water to a boil, add vinegar, create a whirlpool, and cook each egg for about 4 minutes.
- Top sweet potato slices with avocado, chorizo, a poached egg, and spoon over the hollandaise.
Dietary Modifications
- Vegetarian: Swap chorizo for sautéed mushrooms or plant-based sausage
- Dairy Free: Use ghee instead of butter in the hollandaise
- Paleo/Whole30: Use ghee and ensure your chorizo is sugar-free
What To Serve With This Recipe
This Mexican Eggs Benedict is quite filling on its own, but it pairs beautifully with a few simple sides. A fresh fruit salad adds a nice contrast to the richness, while a light arugula or mixed greens salad with a citrus vinaigrette helps balance the flavors.
If you’re serving this for brunch, it also goes well with roasted potatoes, a simple smoothie, or even a refreshing iced coffee or fresh juice.
Common Questions
You can prep several components ahead of time to make assembly quicker.
The sweet potato slices can be roasted a day in advance and reheated in the oven before serving. The chorizo can also be cooked ahead and stored in the fridge.
The hollandaise is best made fresh, but you can prepare it slightly ahead and gently reheat it over low heat while stirring. Poached eggs are also best made fresh, but they can be cooked in advance and reheated in warm water for about 30–60 seconds.
If you have leftovers, store each component separately in airtight containers in the fridge for up to 2–3 days.
To reheat, warm the sweet potato and chorizo in a skillet or oven until heated through. The hollandaise can be gently reheated over low heat, stirring constantly to prevent it from splitting. Poached eggs can be reheated in warm (not boiling) water for about a minute, though they are best when freshly made.
Here are a few more of my favourite breakfast recipes…
- Salmon Cake Eggs Benedict with Lemon Hollandaise
- 4-Ingredient Moroccan Omelette
- Mexican Breakfast Hash
- Ham & Chive Waffles
- Breakfast Tacos
- Brussels Sprout & Bacon Hash
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mexican Eggs Benedict
Ingredients
- 1 large sweet potato or butternut squash
- 1 tbsp olive oil
- 1 large avocado smashed with a fork
- 5 links Chorizo sausage (approx 10 oz ground chorizo)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeno thinly 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)
Instructions
- Preheat the over to 400 degrees Fahrenheit. Cut a sweet potato into 1 inch thick pieces. Brush both sides of each slices with olive oil and place them on a parchment paper lined baking sheet and sprinkle with salt. Transfer them to the oven to bake for approximately 20 minutes, flipping them over half way though until they are fork tender.
- 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 pan, breaking up the meat with a fork into a crumbly texture.
- Bring a pot filled with approx 3 inches of water to a bottle 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 and 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 sweet potato slices on a plate, top each slice with smashed avocado, some of the chorizo meat, a poached eggs and spoon the hollandaise overtop. Garnish with jalapeños and cilantro before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Delicious! Will be making this many times. My hollandaise turned out more of a mayo texture (still delicious) was my ghee not hot enough?
can I sub coconut cream for the ghee?
Unfortunately i have not tried that so can’t say with 100% certainty that it will work.
Excellent recipe! Loved it so much …thank you, I will make again and again, also loved the tip with the chipotle paste….smart idea, I have always struggled with what to do with the rest of the can, this way it sits happily in my fridge door next to my chili paste and miso paste to inspire me!😊
Awesome! So happy to hear that you liked it Andrea! Chipotle paste is so versatile, I use it in so many dishes.
I pretty much NEVER comment on recipes, but this one I had to. OMG. The only change I made was using sweet potato instead of squash. My husband and I LOVED this recipe, and I’m adding it to our regular rotation. Everything about it was beautiful and well-balanced. Thank you for this recipe!
I have never made a comment online before, and I use tons of online recipes. This one was well worth the time to provide input. I made this for Sunday Brunch for two of my kids who are home for Spring Break. Since my daughter is vegetarian, I used the Trader Joe’s chorizo. It was OUTSTANDING, and this recipe has made the ‘definitely make again’ list. Great job on this and thanks for sharing!
It’s a poached egg on top, which does have a runny yolk. It’s like the boiled version of an over easy egg. 🙂
Swirl boiling water and drop the cracked egg in while it is swirling, cook for 3 min, remove from simmering water with a slotted spoon and voila! Poached egg 🙂
How many does this make? 4?
4 portions but generally 1 person will eat 2
Do you eat the egg yolks raw? It doesn’t say anything about cooking them anywhere in the recipe.
Yes for the hollandaise they are added in raw.
Just made this and LOVED it!! May never go back to regular eggs benedict again. The squash as base was lighter yet still totally filling. Yum!
Butternut squash is one of my favourite bases, its great for hamburgers too 🙂
Is apple cider vinegar OK to sub for white vinegar?
Yes that would work too!