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!
Is it Ok to heat the hollandaise sauce when making it the night before? Microwave or pot?
Delicious and looks amazing! Made it with rounds of sweet potato since I didn’t have squash. I’d make it again for my family or guests!
Forgot to give it 5 stars! Definitely deserves it!
Delicious, but I make it with non gluten-free non paleo, non diet English muffins.
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!!
We were short on sausage but big on pastured bacon 🥓 (delish!), so we improvised. The squash was perfect and the sauce turned out just as you said it would using a blender and melted pastured butter.
No need for the Jalepeno, it was just as fabulous without it.
Made this a ton. One of my favorite breakfast dishes. I sometimes will use regular breakfast sausage to lighten up on the spice a bit. And still delicious
Made this several times it’s Delish
I am going to try this !
Made this. Great idea! My sauce was too thick. Next time, I will add more ghee? I also made chorizo patties instead of crumbling. Held together nicely. Thanks!
Carmen!! You really outdid yourself with this one!!! Soooooo freakin good!!!! Also very proud of myself for making this and taking some great photos! I did a yolk video too!!! Lol
This is definitely one for the books!! 🙌🏽