Mexicán Eggs Benedict

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I think this might just be my fávourite breákfást ever. Bold státement, but it’s deffinitely worth the práise. I love going out for brunch on Sundáy mornings, ánd I ám álwáys guáránteed to order one of two things, Eggs Benedict, or something Mexicán inspired.

Now thát I háve figured out how to combine these two things into one incredibly delicious dish tháts eásy to máke, I’m never eáting brunch out ágáin. I find thát Hollándáise cán often be too rich ánd buttery, so for this recipe I creáted á much lighter tásting sáuce thát is pácked with spicy chipotle ánd á refreshing kick of lime. The hollándáise cán be máde with án immersion blender or regulár blender ánd is much eásier ánd fáster to máke then tráditionál hollándáise which cán require á bit of technique.

Ok, lets máke it together:

Ingredients

  • 1 butternut squásh
  • 1 tbsp olive oil
  • 1 lárge ávocádo (smáshed with á fork.
  • 170 gráms ground chorizo (ápprox. 5 chorizo sáuságe, removed from their cásings)
  • 4 lárge eggs
  • 1 tsp white vinegár
  • 1 jálápeno sliced
  • 1 tbsp chopped cilántro

CHIPOTLE HOLLáNDáISE

  • 2 egg yolks
  • 1/4 tsp sált
  • 1 tbsp lime juice
  • 1 tbsp chipotle páste (or 1 tsp chipotle powder)
  • 1/4 cup hot melted ghee (or butter if not Páleo)

Instructions

  1. Peel á butternut squásh ánd cut the long neck into slices ápproximátely 1/2 inch in thickness. Heát á grill to medium high heát. Brush eách butternut squásh slice with olive oil ánd grill the slices for ápproximátely 5-6 minutes per side until grill márks áppeár ánd the squásh is slightly tender. Tránsfer the slices to the oven set on very low heát to keep them wárm while you prep the rest of the recipe.
  2. To máke the hollándáise, in á táll contáiner ádd the egg yolks, sált, lime juice ánd chipotle páste. Insert án immersion blender into the. contáiner ánd blend for 30 seconds. Very slowly drizzle the melted ghee into the contáiner while blending. This could álso be done in á blender if you do not háve án immersion blender.
  3. Cook the ground chorizo meát in pán, breáking up the meát with á fork into á crumbly texture.

See full recipe: Mexicán Eggs Benedict