How to make Spicy Poblano 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, poblanos and chipotle hollandaise is insanely delicious!
Ingredients:
1 butternut squash
1 tbsp olive oil
1 large avocado smashed with a fork
170 grams ground chorizo (approx. 5 chorizo sausage, removed from their casings)
4 large eggs
1 tsp white vinegar
1 poblano 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 for Paleo/Whole30)
Instructions:
Peel a butternut squash and cut the long neck into slices approximately 1/2 inch in thickness.
Heat a grill to medium high heat.
Brush each butternut squash slice with olive oil and grill the slices for approximately 5-6 minutes per side until grill marks appear and the squash is slightly tender.
Transfer the slices to the oven set on very low heat to keep them warm while you prep the rest of the recipe.
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 butternut squash on a plate, top each slice with smashed avocado, some of the chorizo meat, a poached eggs and spoon the hollandaise overtop.
Garnish with poblanos and cilantro before serving.
Nutrition Information:
Servings: 2
Calories per serving: 715 kcal | Total Fat: 57g | Saturated Fat: 19g | Trans Fat: 0.6g | Cholesterol: 453mg | Sodium: 1100mg | Total Carbohydrates: 27g | Dietary Fiber: 7g | Sugars: 3g | Protein: 23g | Vitamin D: 228IU (57% DV) | Calcium: 155mg (12% DV) | Iron: 4.2mg (23% DV) | Potassium: 881mg (19% DV) | Vitamin A: 11996IU (133% DV) | Vitamin C: 31.5mg (35% DV)
Frequently Asked Questions:
Can I use a different type of squash for this recipe if I can’t find butternut squash?
While butternut squash works well in this recipe, you can try using acorn squash or delicata squash as alternatives. Keep in mind that the cooking time may vary depending on the type of squash you choose.
Is there a non-spicy version of this Eggs Benedict?
Yes, you can make a non-spicy version by using mild breakfast sausage or bacon instead of chorizo and skipping the chipotle pepper in the hollandaise sauce.
This way, you can still enjoy a delicious Eggs Benedict without the heat.
Can I make the hollandaise sauce ahead of time and reheat it?
While hollandaise sauce is best served fresh, you can make it ahead of time and reheat it gently using a double boiler or microwave.
Be careful not to overheat it, as the sauce can curdle. If the sauce thickens too much upon reheating, you can add a splash of warm water or lemon juice to adjust the consistency.
How can I adjust the level of spiciness in this recipe?
If you prefer a milder dish, you can reduce the amount of chipotle pepper in the hollandaise sauce or omit it altogether.
Additionally, you can use a milder variety of chorizo or mix it with ground breakfast sausage to tone down the spiciness.
Can I use a poached egg alternative for this recipe?
Absolutely! If you prefer a different egg preparation, you can try frying or soft-boiling the eggs instead of poaching.
The runny yolk from fried or soft-boiled eggs will still complement the other ingredients in this Mexican Eggs Benedict.
Can I make a vegetarian version of Spicy Poblano Eggs Benedict?
Absolutely! You can substitute the chorizo with plant-based alternatives like vegetarian sausage or sautéed vegetables for a delicious vegetarian version.
Additionally, you can use a plant-based butter or oil instead of melted butter in the hollandaise.
Can I prepare the butternut squash slices in advance?
Yes, you can grill the butternut squash slices ahead of time and keep them warm in a low-temperature oven until you’re ready to assemble the dish.
This can save time when serving a larger group for breakfast or brunch.
What are some optional toppings or additions I can use?
You can get creative with toppings and additions! Consider topping the Eggs Benedict with crumbled queso fresco or cotija cheese, sliced radishes, or a drizzle of hot sauce for extra flavor and texture.
Sautéed spinach or kale can also be a tasty addition to the dish.