Mexican Eggs Benedict
This Mexican Eggs Benedict is one of my absolute favourite things to enjoy for breakfast or brunch. The combination of spicy chorizo, smashed avocado, jalapenos and chipotle hollandaise is insanely delicious!
Servings: 4
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
Calories: 554kcal | Carbohydrates: 17g | Protein: 20g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 397mg | Sodium: 348mg | Potassium: 530mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9482IU | Vitamin C: 33mg | Calcium: 91mg | Iron: 3mg